Thai Chicken Lettuce Wraps Recipe

Introduction

These Thai Chicken Lettuce Wraps are a delicious and fresh way to enjoy bold Asian flavors. They combine savory ground chicken with crisp vegetables and a tangy, sweet sauce, all wrapped in crunchy lettuce leaves for a light, satisfying meal.

Ingredients

• 3 Tbsp low-sodium soy sauce
• 2 Tbsp fish sauce
• 2 1/2 Tbsp brown sugar
• 2 Tbsp lime juice
• 1 tsp sesame oil
• 2 tsp cornstarch
• 5 green onions, sliced (light parts and green parts kept separate)
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 1/2 lbs 92% lean ground chicken or turkey
• 1 Tbsp olive oil or vegetable oil
• 1 red bell pepper, cored and diced
• 1 1/2 cups matchstick carrots, roughly chopped
• 1/3 cup chopped cilantro
• 1/4 cup chopped unsalted dry roasted peanuts
• Lettuce leaves
• Hot sauce

Instructions

1. Step 1: In a small mixing bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch. Set aside.
2. Step 2: Heat oil in a large non-stick skillet over medium-high heat. Add the light parts of the green onions, garlic, and ginger and sauté for 30 seconds.
3. Step 3: Add the ground chicken and cook, tossing and breaking up the meat occasionally, until nearly cooked through. Do not drain any liquid.
4. Step 4: Stir in the diced red bell pepper and cook until just slightly softened, about 2 minutes. Then add the chopped carrots.
5. Step 5: Whisk the sauce mixture again and pour it into the skillet. Cook, tossing frequently, until the sauce thickens and the chicken is fully cooked, about 1 minute. Taste and add salt if needed.
6. Step 6: Stir in the chopped cilantro, green onion greens, and peanuts. Serve warm over whole lettuce leaves with hot sauce and extra peanuts or peanut sauce if desired.

Tips & Variations

• For extra crunch, add finely chopped water chestnuts or shredded jicama to the filling.
• Substitute ground turkey or firm tofu for a different protein option.
• Use Bibb or Butter lettuce for a tender, easy-to-wrap leaf.
• Adjust the level of spice by adding more or less hot sauce to your preference.

Storage

Store any leftover cooked filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through. Keep lettuce leaves separate and fresh in a sealed bag or container in the fridge, and assemble just before serving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for the wraps?

Yes, varieties like Romaine, Bibb, or Butter lettuce work well as they have sturdy, yet tender leaves suitable for wrapping.

Is there a vegetarian version of this recipe?

Absolutely! You can replace the ground chicken with crumbled firm tofu or cooked lentils and follow the same instructions for a delicious vegetarian option.

Thai Chicken Lettuce Wraps Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

These Thai Chicken Lettuce Wraps offer a vibrant and flavorful meal combining tender ground chicken with a savory and slightly sweet Thai-inspired sauce. Served on crisp lettuce leaves and garnished with fresh herbs and crunchy peanuts, this dish is a delightful, healthy option perfect for a light lunch or dinner.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Sauce

• 3 Tbsp low-sodium soy sauce
• 2 Tbsp fish sauce
• 2 1/2 Tbsp brown sugar
• 2 Tbsp lime juice
• 1 tsp sesame oil
• 2 tsp cornstarch

Chicken Mixture

• 5 green onions, sliced (light parts and green parts kept separate)
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 1/2 lbs 92% lean ground chicken or turkey
• 1 Tbsp olive oil or vegetable oil
• 1 red bell pepper, cored and diced
• 1 1/2 cups matchstick carrots, roughly chopped

Garnish and Serving

• 1/3 cup chopped cilantro
• 1/4 cup chopped unsalted dry roasted peanuts
• Lettuce leaves (such as butter or Romaine)
• Hot sauce (optional)

Instructions

1. Prepare the Sauce: In a small mixing bowl, whisk together the low-sodium soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch until fully combined. Set this sauce mixture aside for later use.
2. Sauté Aromatics and Chicken: Heat the olive oil or vegetable oil in a large non-stick skillet over medium-high heat. Add the lighter portions of the green onions, minced garlic, and minced ginger, sautéing for about 30 seconds until fragrant. Then add the ground chicken, cooking while tossing and breaking it up occasionally until it’s nearly cooked through. There’s no need to drain any liquid at this stage.
3. Add Vegetables: Stir in the diced red bell pepper and cook until it begins to soften, approximately 2 minutes. Then add the matchstick carrots to the skillet.
4. Cook with Sauce: Whisk the sauce mixture once more to reincorporate the cornstarch, then pour it over the chicken and vegetables in the skillet. Cook, tossing frequently, until the sauce thickens and the chicken is fully cooked through, about 1 minute. Taste and adjust seasoning with a little salt if needed.
5. Finish and Serve: Stir in the chopped cilantro, green onion greens, and chopped peanuts. Serve the warm chicken mixture over whole lettuce leaves, accompanied by additional peanuts and hot sauce if desired.

Notes

• Use butter lettuce or Romaine leaves for best wrapping experience.
• You can substitute ground turkey with ground chicken or even plant-based ground meat for variation.
• Adjust the hot sauce according to your preferred spice level.
• Peanut sauce can be served on the side for added richness.
• Low-sodium soy sauce helps control sodium content in the dish.

Keywords: Thai chicken, lettuce wraps, low sodium soy sauce, ground chicken recipe, healthy wraps, Asian-inspired chicken, quick dinner, low salt