Name: Thai Chicken Lettuce Wraps
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 Tablespoon sesame oil; ¼ cup onion, diced (yellow or white); 2 cloves of garlic, minced; 1 tablespoon fresh minced ginger or ginger paste; 10 oz ground chicken; ¼ cup Tamari (low sodium) or soy sauce, coconut aminos; 2 Tablespoon Thai sweet red chili sauce (we love Trader Joe’s); Juice of 1 lime; 1 teaspoon maple syrup or honey, agave; ⅓ cup cashews, chopped (raw or roasted/salted); ¼ cup scallions, chopped; ¼ cup cilantro, fresh, chopped; ¼-½ cup carrots, shredded; Sesame seeds for topping; 1 head butter lettuce (leaves removed, rinsed, and dried)

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If you’re looking for a dish that’s packed with flavor, quick to prepare, and light on calories, Thai Chicken Lettuce Wraps are the perfect choice.

Whether you’re planning a casual dinner, hosting friends, or simply craving something fresh and satisfying, these wraps are sure to impress. With bold Thai-inspired flavors and a refreshing crunch from butter lettuce, this dish is an excellent appetizer or a lighter main course that you can easily whip up at home in just 15 minutes.

Why You’ll Love These Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps are a delightful combination of savory, tangy, and slightly sweet flavors. The juicy, seasoned ground chicken is complemented by the freshness of crisp lettuce leaves, while the addition of cashews, shredded carrots, and sesame seeds adds texture and depth. These wraps are naturally gluten-free (when using Tamari or coconut aminos) and can be customized to suit your taste preferences. Plus, they’re low in calories and high in protein, making them a healthy yet indulgent option.

Ingredients You’ll Need

Here’s everything you’ll need to make these delicious Thai Chicken Lettuce Wraps:

1 Tablespoon sesame oil: Adds a nutty aroma and flavor to the dish.
¼ cup onion (diced): Yellow or white onion works well.
2 cloves of garlic: For bold, aromatic flavor.
1 Tablespoon fresh minced ginger or ginger paste: A key ingredient for that authentic Thai taste.
10 oz ground chicken: Lean protein that absorbs the rich flavors of the sauce.
¼ cup Tamari (low sodium) or soy sauce, coconut aminos: Provides the umami base for the sauce.
2 Tablespoons Thai sweet red chili sauce: Adds sweetness and a touch of heat.
Juice of 1 lime: For a tangy citrus kick.
1 teaspoon maple syrup, honey, or agave: Balances the savory flavors with a hint of sweetness.
⅓ cup cashews (chopped): Use raw or roasted/salted for added crunch.
¼ cup scallions (chopped): Adds freshness and a mild onion flavor.
¼ cup cilantro (chopped): Brightens up the dish with its herbaceous notes.
¼-½ cup carrots (shredded): For color and crunch.
Sesame seeds: Optional topping for extra texture and presentation.
1 head butter lettuce: The perfect vessel for holding the chicken mixture; rinse and dry the leaves before use.

How to Make Thai Chicken Lettuce Wraps

These wraps come together quickly and easily with just a few simple steps:

1. Prepare the Garlic-Ginger Pan Sauce

Start by heating a pan over medium-high heat and adding the sesame oil. Once the oil is hot, toss in the diced onions and cook them for 2-3 minutes until they become translucent and slightly browned. Next, add the minced garlic and ginger to the pan, stirring everything together for an additional 2 minutes to release their fragrant aromas.

2. Cook the Ground Chicken

Add the ground chicken to the pan with the garlic-ginger mixture. Break it up using a wooden spoon or spatula as it cooks. Season lightly with salt and pepper, and continue cooking until the chicken is golden brown and fully cooked through (about 3-4 minutes).

3. Make the Thai Chili Sauce

While the chicken is cooking, prepare your sauce in a small bowl. Combine Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup (or honey/agave). Stir until well blended.

4. Combine the Sauce with the Chicken

Once the chicken is cooked, sprinkle the chopped cashews into the pan and pour in the prepared sauce. Toss everything together to ensure the chicken is evenly coated with the sauce. Reduce the heat to low and let it simmer for an additional 2 minutes to allow the flavors to meld.

5. Add Fresh Ingredients

Remove the pan from heat and let it cool slightly before stirring in the shredded carrots, chopped scallions, and cilantro. These fresh ingredients add brightness and balance to the dish.

6. Assemble Your Lettuce Wraps

Carefully separate the butter lettuce leaves from the bulb and rinse them under light running water. Pat them dry with a clean paper towel. To assemble, take one lettuce leaf at a time and spoon a generous portion of the chicken mixture into the center. Drizzle with any remaining pan sauce and sprinkle with sesame seeds for garnish. Repeat until all wraps are assembled.

Tips for Perfect Lettuce Wraps

Choose sturdy lettuce leaves: Butter lettuce is ideal because it’s soft yet strong enough to hold the filling without tearing. Romaine or iceberg lettuce can also be used if butter lettuce isn’t available.
Customize your toppings: Feel free to add extras like chopped peanuts, sliced red chilies, or even a drizzle of peanut sauce for added flavor.
Make it spicier: If you love heat, add some sriracha or crushed red pepper flakes to the sauce.
Meal prep friendly: The chicken filling can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. Simply reheat before assembling your wraps.

Nutritional Information

These Thai Chicken Lettuce Wraps are not only delicious but also nutritious! Here’s an approximate breakdown per serving (for about two wraps):

Calories: 158 kcal
Fat: 9g
Protein: 11g
Carbohydrates: 8g
Fiber: 1g
Sugar: 5g

This makes them a great option for anyone looking to enjoy a flavorful meal without overindulging.

Final Thoughts

Thai Chicken Lettuce Wraps are a versatile dish that brings bold flavors to your table without requiring hours in the kitchen. Perfect as an appetizer or light main course, they’re sure to be a hit with family and friends alike. The combination of savory chicken, crunchy vegetables, and refreshing lettuce makes every bite satisfying and delicious.

So why not skip takeout tonight and try making these wraps at home? With minimal prep time and maximum flavor payoff, this recipe is bound to become a go-to favorite in your household!

Thai Chicken Lettuce Wraps

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Author: Sarah
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Appetizer, Main Course
Method: Cooking
Cuisine: Thai
Diet: Low-Carb

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Description

These Thai chicken lettuce wraps make a delicious appetizer or lighter main dish that you can make at home. They are full of flavor!

Instructions

Make the garlic, ginger pan sauce: Heat a pan over medium-high heat and add the sesame oil. Once hot, add the diced onions. Cook for 2-3 minutes until they start to brown and turn translucent. Add the minced garlic and ginger, cooking for an additional 2 minutes.
Cook the chicken: Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season with salt and pepper. Cook until golden brown and no longer pink, about 3-4 minutes.
Make the Thai chili sauce: In a small bowl, combine the soy sauce, chili sauce, lime juice, and honey. Mix well.
Add the sauce to the chicken: Sprinkle the chopped cashews over the chicken, pour in the sauce, and toss everything together. Reduce the heat to low and cook for another 2 minutes. Remove from heat and let cool for a few minutes. Stir in the shredded carrots, chopped scallions, and cilantro.
Assemble the lettuce wraps: Open a lettuce leaf and add a large spoonful of the chicken mixture. Top with some of the pan sauce and sesame seeds. Repeat until all wraps are assembled.

Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. It will vary based on how much filling you put in your wraps, but info is for approximately 2 wraps.
To prepare the lettuce, carefully tear each leaf away from the bulb and rinse each leaf under light running water. Place the clean leaves on a clean paper towel to dry before using them to assemble the wraps.