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Jump to RecipeThese Thai chicken lettuce wraps are fresh, crunchy and packed with bold flavor. Ground chicken is stir fried with garlic, ginger, shallots and red bell pepper, then tossed in a savory sweet sauce of soy sauce, fish sauce, lime juice, chili garlic sauce and a touch of honey. Spoon the warm filling into crisp butter lettuce cups and top with shredded carrots, cucumber, fresh herbs, crushed peanuts and a drizzle of creamy peanut sauce. They are healthy, low carb and ready in about 25 minutes.
Lettuce wraps are perfect for a light dinner, lunch or party appetizer. For more Thai inspired meals, try my easy pad Thai, slow cooker Thai peanut chicken or Thai shrimp soup.
Why You Will Love These Lettuce Wraps
- Quick. About 25 minutes from start to finish.
- Healthy and low carb. Lean protein wrapped in crisp lettuce.
- Big Thai flavor. Salty, sweet, sour and spicy in every bite.
- Customizable. Everyone builds their own wrap.
- Great for meal prep. Store the filling and lettuce separately.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the filling
- Ground chicken: lean and quick cooking. Ground turkey or pork also work.
- Garlic, ginger and shallot: the aromatic base.
- Red bell pepper and water chestnuts: for sweetness and crunch.
- Green onions and fresh basil or Thai basil.
- Neutral oil: avocado or peanut oil.
For the sauce
- Low sodium soy sauce and fish sauce: deep savory flavor.
- Fresh lime juice: bright acidity.
- Honey or brown sugar: balances the salt and heat.
- Chili garlic sauce or sriracha: for heat.
- Sesame oil: nutty aroma.
For serving
- Butter lettuce or iceberg leaves: butter lettuce forms soft, sturdy cups.
- Toppings: shredded carrots, cucumber, cilantro, mint, crushed peanuts and lime wedges.
- Peanut sauce: optional, for drizzling.
How to Make Thai Chicken Lettuce Wraps
1. Prep the lettuce and toppings
Separate the lettuce leaves, rinse gently and pat them dry. Shred the carrots, slice the cucumber into matchsticks with a sharp knife and chop the herbs and peanuts. Keep everything chilled until serving.
2. Mix the sauce
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, honey, chili garlic sauce and sesame oil.
3. Cook the chicken
Heat the oil in a large wok or skillet over medium high heat. Add the ground chicken and break it up with a spatula. Cook for 5 to 7 minutes, until browned and cooked through to 165°F. Let it sit for a minute between stirs so it develops golden, crispy bits.
4. Add the vegetables and sauce
Add the shallot, garlic and ginger and cook for 1 minute. Stir in the bell pepper and water chestnuts and cook for 2 minutes until crisp tender. Pour in the sauce and toss for 1 to 2 minutes until the chicken is glazed. Stir in the green onions and basil.
5. Assemble
Spoon the warm filling into the lettuce cups. Top with carrots, cucumber, cilantro, mint and crushed peanuts. Drizzle with peanut sauce and serve with lime wedges.
Easy Peanut Dipping Sauce
Whisk together 1/4 cup of creamy peanut butter, 2 tablespoons of warm water, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of honey, 1 teaspoon of sriracha and 1 small grated garlic clove until smooth. Add more water a teaspoon at a time until it reaches a drizzly consistency. This sauce is also delicious on noodles, salads and grilled chicken, and it keeps in the fridge for up to a week.
Tips for the Best Lettuce Wraps
- Choose the right lettuce. Butter lettuce is soft and cup shaped; iceberg is extra crunchy.
- Dry the leaves. Wet lettuce makes the wraps soggy.
- Brown the chicken well. Crispy bits add texture and flavor.
- Balance the sauce. Taste and adjust with more lime, honey or chili.
- Add crunch. Water chestnuts, peanuts and fresh vegetables keep every bite interesting.
Best Lettuce for Lettuce Wraps
Butter lettuce, also called Bibb or Boston lettuce, is the most popular choice because its soft, flexible leaves form natural cups that hold the filling without tearing. Iceberg lettuce is crisp and refreshing and has a satisfying crunch, although the leaves can crack; trim them into cup shapes with scissors. Romaine hearts make sturdy boat shaped wraps that are easy to hold.
For something different, try napa cabbage leaves or large collard greens, briefly blanched to soften. To separate the leaves without tearing, cut out the core and run cold water into the center of the head; the leaves will gently loosen.
Are Lettuce Wraps Healthy?
Yes. Swapping bread or tortillas for crisp lettuce keeps these wraps light, low in carbohydrates and naturally gluten free when made with tamari. Ground chicken provides lean protein, while the peppers, carrots, cucumbers and fresh herbs add fiber, vitamins and antioxidants. Each serving has about 290 calories and roughly 28 grams of protein. For fewer calories, go easy on the peanut sauce and peanuts, or choose ground chicken breast.
The Flavors of Thai Cooking
Thai food is famous for balancing four key tastes in every dish: salty, sweet, sour and spicy, often with a touch of bitterness from fresh herbs. This lettuce wrap filling follows the same principle. Fish sauce and soy sauce bring deep, salty umami. Honey or palm sugar adds sweetness that rounds out the sauce. Fresh lime juice gives bright, sour acidity, and chili garlic sauce adds heat.
Fresh herbs like Thai basil, cilantro and mint finish the dish with a cool, fragrant lift. When you taste the sauce, think about that balance. If it tastes too salty, add a little more lime and honey if it tastes flat, add a splash more fish sauce; if it needs excitement, add more chili. Adjusting to your own taste is exactly how Thai home cooks work.
Serving Lettuce Wraps for a Party
Lettuce wraps make a fun, interactive appetizer or casual dinner for guests. Keep the warm chicken filling in a serving bowl or small slow cooker set to Warm, and arrange the lettuce cups on a large platter. Set out small bowls of toppings such as shredded carrots, cucumber matchsticks, pickled red onions, fresh herbs, crushed peanuts, sliced chilies and lime wedges, plus a bowl of peanut sauce and a bowl of sweet chili sauce. Guests can build their own wraps just the way they like them. Plan on about three wraps per person for a main course and one or two per person as an appetizer.
Common Mistakes to Avoid
- Overcrowding the pan. Too much meat at once steams instead of browning. Use a large pan.
- Overfilling the lettuce. A heaping spoonful is plenty; too much filling makes the wraps hard to eat.
- Adding the herbs too early. Stir fresh basil in at the end so it stays bright and fragrant.
- Using wet lettuce. Spin or pat the leaves dry for crisp, clean wraps.
Make Ahead and Lunch Box Tips
Lettuce wraps are a great make ahead lunch. Cook the filling and let it cool, then pack it in a container with a separate container of washed, dried lettuce leaves and another with toppings. The filling is delicious cold or warmed briefly in the microwave. Keep the peanut sauce in a small jar so the lettuce stays crisp until you are ready to eat. Wrapping the lettuce leaves in a dry paper towel inside the container keeps them fresh for up to 3 days.
Variations
- Thai basil chicken: add a large handful of Thai basil and extra chili for a pad kra pao style filling.
- Shrimp: chop shrimp and cook for 2 to 3 minutes.
- Vegetarian: use crumbled extra firm tofu or finely chopped mushrooms and soy sauce instead of fish sauce.
- Larb inspired: add toasted rice powder, mint and extra lime.
- Rice bowls: serve the filling over jasmine rice or rice noodles.
What to Serve With Lettuce Wraps
Serve lettuce wraps with jasmine rice, coconut rice or rice noodles for a heartier meal. Fresh spring rolls, edamame, a crunchy Asian slaw or a bowl of Thai soup make great sides. They are also perfect as a party appetizer platter.
Storage and Meal Prep
- Refrigerator: store the cooked filling in an airtight container for up to 4 days. Keep lettuce and toppings separate.
- Reheating: warm the filling in a skillet or microwave, then assemble fresh wraps.
- Freezer: freeze the filling for up to 3 months.
Frequently Asked Questions
What lettuce is best for wraps?
Butter lettuce for soft cups, iceberg for crunch or romaine for sturdy boats.
Can I make it without fish sauce?
Yes. Use extra soy sauce with a squeeze of lime.
Can I use ground turkey?
Yes. Ground turkey or pork both work well.
Are lettuce wraps gluten free?
Yes, when you use tamari and a gluten free chili sauce.
Can I make them ahead?
Cook the filling ahead and assemble just before serving.
How spicy are they?
They are mildly spicy. Adjust the chili garlic sauce to taste.
Final Thoughts
Thai chicken lettuce wraps are fresh, fast and full of flavor. With a savory sweet chicken filling, crunchy vegetables and a creamy peanut drizzle, they make a light, healthy dinner everyone can build their own way.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 28 g |
| Carbohydrates | 14 g |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 760 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Thai Chicken Lettuce Wraps
Ingredients
Method
- Separate and dry the lettuce and prep the toppings.
- Whisk the sauce ingredients together.
- Brown the ground chicken in oil over medium high heat 5 to 7 minutes until 165°F.
- Add the shallot, garlic and ginger for 1 minute, then the pepper and water chestnuts for 2 minutes. Add the sauce and toss until glazed. Stir in the green onions and basil.
- Spoon into lettuce cups, top with carrots, cucumber, herbs and peanuts and serve with lime and peanut sauce.
