These Thai Chicken Lettuce Wraps deliver maximum flavor with minimal effort in just 25 minutes. Perfect for health-conscious food lovers, each wrap packs 23g of lean protein while keeping carbs to just 17g.
The delicate lettuce leaves cradle seasoned chicken in a beautiful balance of textures, making them ideal for both quick weeknight dinners and elegant entertaining. At only 323 calories per serving, they’re a guilt-free way to enjoy authentic Thai flavors.
Ingredients
- Ground Chicken: 1 pound, lean and fresh
- Aromatics: 4 cloves minced garlic, 1/2 sweet onion chopped, 3 green onions
- Fresh Vegetables: 1 cup shredded carrot, 1/2 cup shredded cabbage
- Oil & Seasonings: 1 Tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Sauce Components:
- 1/4 cup fresh cilantro
- 1/3 cup sweet chili sauce
- 1 Tablespoon peanut butter
- 1/4 teaspoon grated ginger
- 2 teaspoons low-sodium soy sauce
- Red pepper flakes to taste
- Wrap Base: Fresh Boston Bib or romaine lettuce leaves
Instructions
- Prepare the Base: Heat oil in a large skillet over medium heat until shimmering
- Cook the Protein: Add chicken, garlic, onions, salt, and pepper. Cook until chicken is no longer pink
- Add Vegetables: Mix in carrots, cabbage, and green onions. Cook 4-5 minutes until tender-crisp
- Make the Sauce: In a bowl, combine sweet chili sauce, ginger, peanut butter, soy sauce, and red pepper flakes
- Final Assembly: Add sauce and cilantro to the pan, stir well to coat everything evenly
- Serve: Spoon the mixture into fresh lettuce leaves and serve immediately while warm
Serving Suggestions
These Thai Chicken Lettuce Wraps make the perfect appetizer or light main course! Set up a fun DIY wrap station by placing the warm chicken mixture, lettuce leaves, and extra toppings in separate bowls.
Your guests will love building their own wraps! Extra toppings can include chopped peanuts, fresh lime wedges, bean sprouts, or extra cilantro. For a complete meal, serve with coconut rice or clear glass noodles on the side.
Quick Substitutions
Need to switch things up? Ground turkey works great instead of chicken. Can’t find sweet chili sauce? Mix equal parts honey and sriracha sauce. For a nut-free version, use sunflower butter in place of peanut butter.
No cabbage? Try shredded brussels sprouts or thinly sliced bell peppers. If you’re not a fan of cilantro, fresh Thai basil or mint make tasty alternatives.
Storage Tips
Store the chicken mixture and lettuce leaves separately to keep everything fresh. The chicken filling stays good in an airtight container in the fridge for up to 3 days. Warm it up in the microwave or a skillet before serving.
Prep the lettuce leaves ahead by washing and drying them well, then wrapping in paper towels and storing in a plastic bag – they’ll stay crisp for 2-3 days. The sauce might thicken when chilled, so let it come to room temperature or add a splash of water when reheating.
Thai Chicken Lettuce Wraps
Equipment
- Large skillet
- small bowl
Ingredients
Main Ingredients
- 1 Tablespoon olive oil (vegetable or canola oil)
- 1 pound ground chicken
- 4 cloves garlic minced
For the sauce
- 1/3 cup sweet chili sauce
Instructions
- Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.
- Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
- In a small bowl, combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir to coat.
- Spoon mixture into lettuce leaves and enjoy!
