Thai Chicken Lettuce Wraps
Juicy chicken, crunchy veggies, and a sweet-savory peanut sauce all wrapped up in crisp lettuce-these Thai Chicken Lettuce Wraps are so easy, you’ll wonder why you ever ordered takeout.
Packed with flavor, they make a fun dinner or lunch that’s ready in a flash. They’re always a hit, and I never mind getting a little messy while eating them!
Variations & Substitutions
Switch up the flavor by using ground turkey or pork instead of chicken for a different twist on the classic wrap. Swap out the sweet chili sauce for a splash of hoisin or a spoonful of sriracha if you like more heat.
Crushed cashews or chopped peanuts make a great crunchy topping, and a few fresh basil leaves add a lovely herbal note. For extra crunch, add diced water chestnuts or bell peppers.
Tips & Tricks for Perfect Results
Use butter lettuce or iceberg for the ultimate handheld crunch—they hold up well and don’t tear easily. Don’t overcook the veggies; you want them crisp-tender for that satisfying bite.
If you like things saucy, double the sauce and serve extra on the side for dipping. A quick sprinkle of sesame seeds or extra herbs right before serving gives a pop of color and flavor.
Storage & Reheating
Store the chicken filling, lettuce leaves, and sauce in separate airtight containers in the fridge. The filling keeps well for up to 4 days.
When you’re ready to eat, reheat the chicken mixture gently in a skillet or microwave until just warmed through—don’t overdo it, or the chicken can dry out.
Thai Chicken Lettuce Wraps
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil or sesame oil
- 4 cloves garlic minced
- 1/2 sweet onion chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup carrot shredded
- 1/2 cup cabbage finely shredded
- 3 green onions chopped
- 1/4 cup fresh cilantro chopped
- 1/3 cup Thai sweet chili sauce
- 1 tablespoon chunky peanut butter or smooth
- 1/4 teaspoon fresh ginger grated
- 2 teaspoons low-sodium soy sauce
- Crushed red pepper flakes to taste
- Butter lettuce or romaine leaves for serving
Instructions
- Heat oil in a large skillet over medium. Add ground chicken, garlic, onion, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and crumbly.
- Toss in the carrots, cabbage, and green onions. Cook for another 4-5 minutes, until the veggies are just tender.
- In a small bowl, combine sweet chili sauce, peanut butter, ginger, soy sauce, and red pepper flakes. Stir until smooth.
- Pour the sauce and chopped cilantro into the skillet. Stir well to coat the chicken and veggies. Heat through for 1-2 minutes.
- Spoon the filling into lettuce leaves. Fold and enjoy!
