Filled with fresh, flavorful ingredients, these chicken lettuce wraps are so quick and easy to make. They don’t require a ton of prep work, and all you need is one pan to cook it in. A simple recipe with wholesome ingredients, this homemade version will have you skipping the takeout.
Sweet and savory with a hint of spice, these ground chicken pairs perfectly with crisp but tender stir-fried vegetables all wrapped up in a lettuce cup. They’re perfect for not just your family but for entertaining guests as well! Having a dinner party? Serve these lettuce wraps with my salad rolls recipe or shrimp lettuce wraps recipe.
Key Ingredients You Need
- Chicken — I use ground chicken, but you can swap for different ground meat if you don’t have chicken on hand. You can also finely dice up chicken breasts or thighs if you don’t have any ground meat.
- Garlic and ginger — I highly recommend using fresh garlic and ginger for the best flavor. While powdered garlic or ginger will work in a pinch, fresh garlic and ginger have a more complex and delicious flavor.
- Carrots and cabbage — You want to make sure to thinly slice the vegetables, so you get a bit of everything in your lettuce wraps. You can use a mandolin to help with that. Alternately, you can purchase them pre-sliced to save time.
- Sauce — This chicken lettuce wrap recipe uses soy sauce and sweet chili sauce. Both should be readily available at your local grocery store. Use low sodium soy sauce if you’re concerned it’ll be too salty.
- Butter lettuce — My go-to lettuce for these wraps is butter lettuce, as they’re pliable and are the perfect shape to hold the filling. It is also called Boston or Bibb lettuce.
How to Make Thai Chicken Lettuce Wraps
Step 1: In a large skillet over medium heat, add the oil and heat until shimmering. Add the onion, salt, and pepper, and cook until translucent. Add the garlic and ginger and cook until fragrant.
Step 2: Add the ground chicken and saute until cooked through and ??no longer pink.
Step 3: Add the carrots, cabbage, and green onions, and cook for another 2 minutes.
Step 4: Turn down the heat to low and add the soy sauce and sweet chili sauce. Toss everything until well combined and cook for another minute.
Step 5: Spoon the mixture into each lettuce cup.
Step 6: Garnish with fresh chopped cilantro, chopped peanuts (optional), and a squeeze of lime. Eat right away.
Tips For This Recipe
- Make sure to break up the ground chicken with a wooden spoon or spatula as you cook it so it’s not clumped together.
- For an extra kick of heat, add a drizzle of sriracha to the filling when you add the soy sauce and sweet chili sauce.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free alternative.
- If you cannot find butter lettuce, romaine, leaf, or iceberg lettuce is a great choice as well.
- Not a fan of peanuts? Add some cashews, almonds, or even sunflower seeds as garnish. They add a great crunchy texture to these Asian lettuce wraps.
Frequently Asked Questions
You can make the filling of the lettuce wraps a few days ahead of time and keep it in the fridge in an airtight container. This recipe is actually great for meal prepping as the filling keeps well in the refrigerator. Simply reheat the filling and add to the lettuce and garnish before enjoying.
To reheat the leftover Thai chicken filling, simply microwave it or quickly stir fry it on the stovetop over medium-low heat.
While the lettuce doesn’t freeze well, you can freeze the filling for up to 3 months. Once the filling has cooled, place it in an airtight freezer-safe bag or container and freeze. When ready to eat, thaw overnight in the fridge before reheating.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Thai Chicken Lettuce Wraps Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Thai Chicken Lettuce Wraps
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground chicken
- ½ cup yellow onion diced
- ½ tsp salt
- ¼ tsp black pepper
- 3 cloves garlic minced
- ½ cup carrots sliced very thin
- 1 tbsp ginger minced
- ½ cup cabbage sliced thin
- 3 green onions chopped
- 2 tbsp soy sauce
- ¼ cup sweet chili sauce
- 8 butter lettuce leaves
Optional garnish:
- fresh chopped cilantro
- chopped peanuts
- lime wedges
Instructions
- In a large skillet over medium heat, add the oil and heat until shimmering.
- Add the onion, salt, and pepper, and cook until translucent. Add the garlic and ginger and cook until fragrant.
- Add the ground chicken and saute until cooked through and ??no longer pink.
- Add the carrots, cabbage, and green onions, and cook for another 2 minutes.
- Turn down the heat to low and add in the soy sauce and sweet chili sauce. Toss everything until well combined and cook for another minute.
- Spoon the mixture into each lettuce cup and garnish with fresh chopped cilantro, chopped peanuts (optional), and a squeeze of lime. Eat right away.
Video
Notes
- Make sure to break up the ground chicken with a wooden spoon or spatula as you cook it so it’s not clumped together.
- For an extra kick of heat, add a drizzle of sriracha to the filling when you add the soy sauce and sweet chili sauce.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free alternative.
- If you cannot find butter lettuce, romaine, leaf, or iceberg lettuce is a great choice as well.
- Not a fan of peanuts? Add some cashews, almonds, or even sunflower seeds as garnish. They add a great crunchy texture to these Asian lettuce wraps.
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