Name: Thai Chicken Lettuce Wraps Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Thai
Ingredients: 1 Tablespoon sesame oil; ¼ cup onion, diced (yellow or white); 2 cloves garlic, minced; 1 tablespoon fresh minced ginger (or ginger paste); 10 oz ground chicken; ¼ cup Tamari (low sodium) or soy sauce or coconut aminos; 2 Tablespoons Thai sweet red chili sauce (e.g., 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

Introduction

These Thai Chicken Lettuce Wraps are a fresh, flavorful meal perfect for a light lunch or easy dinner. Filled with savory ground chicken, fragrant herbs, and a tangy chili-lime sauce, they bring bright, satisfying flavors wrapped in crisp butter lettuce.

The image shows three bright green lettuce leaves shaped like small bowls on a white plate. Inside each lettuce bowl is a mix of cooked ground meat with a rich brown color, orange shredded carrots, chopped green scallions, and some small beige nuts or seeds. The dish looks fresh and colorful with bits of green herbs sprinkled on top. A woman's hand is holding one of the lettuce wraps on the left side. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon sesame oil
¼ cup onion, diced (yellow or white)
2 cloves garlic, minced
1 tablespoon fresh minced ginger (or ginger paste)
10 oz ground chicken
¼ cup Tamari (low sodium) or soy sauce or coconut aminos
2 tablespoons Thai sweet red chili sauce (such as 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 fresh cilantro, chopped
¼ to ½ cup shredded carrots
Sesame seeds for topping
1 head butter lettuce, leaves removed, rinsed and dried

Instructions

Step 1: Heat a pan over medium-high heat and add the sesame oil. Once hot, add the diced onions and cook for 2-3 minutes until they start to brown and become translucent.
Step 2: Add the minced garlic and ginger to the pan, toss to combine, and cook for an additional 2 minutes to release their aroma.
Step 3: Add the ground chicken to the pan. Break it apart with a wooden spoon or spatula, season lightly with salt and pepper, and cook until the chicken is golden brown and no longer pink, about 3-4 minutes.
Step 4: While the chicken cooks, mix the Tamari or soy sauce, Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl until well combined.
Step 5: Pour the sauce over the cooked chicken, sprinkle the chopped cashews into the pan, and toss everything together. Reduce heat to low and let it simmer for 2 minutes.
Step 6: Remove the pan from heat and stir in the shredded carrots, chopped scallions, and fresh cilantro.
Step 7: To serve, spoon the chicken mixture into the butter lettuce leaves. Drizzle some additional pan sauce on top and sprinkle with sesame seeds before wrapping and enjoying.

Tips & Variations

Use Napa cabbage or iceberg lettuce as an alternative to butter lettuce for a different crunch.
For extra heat, add a pinch of red pepper flakes or sliced fresh chili to the sauce.
Substitute ground turkey or pork for ground chicken to vary the protein.
Toast the cashews lightly before adding for a nuttier flavor.

Storage

Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate to prevent sogginess. Reheat the filling gently in a pan or microwave before assembling new wraps. The wraps are best enjoyed fresh for optimal crunch.

How to Serve

The image shows three fresh bright green lettuce leaves placed on a white plate, each leaf holding a mixture of cooked ground meat, thin orange carrot strips, chopped green onions, and some small white nuts, creating a colorful and textured filling. The meat mixture looks juicy and well-seasoned with visible bits of herbs scattered on top and around the plate. On the side, there is a small white bowl with more chopped green herbs and green onion pieces. The background is a white marbled surface with a portion of a blue cloth at the bottom right, adding a soft touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lettuce wraps vegetarian?

Yes, you can substitute the ground chicken with crumbled firm tofu or cooked lentils and adjust the seasoning accordingly for a vegetarian version.

What can I use if I don’t have Thai sweet red chili sauce?

If you don’t have Thai sweet red chili sauce, you can use a mix of sweet chili sauce or a combination of chili garlic sauce and a bit of honey or sugar to balance the heat and sweetness.

Thai Chicken Lettuce Wraps Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

Delicious and healthy Thai Chicken Lettuce Wraps made with ground chicken, fresh vegetables, and a flavorful Thai-inspired sauce. These wraps are perfect as a light meal or appetizer, combining a savory ginger-garlic pan sauce with crunchy cashews and fresh herbs all wrapped in crisp butter lettuce leaves.

Author: Bella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: Thai
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 Tablespoon sesame oil
¼ cup onion, diced (yellow or white)
2 cloves garlic, minced
1 tablespoon fresh minced ginger (or ginger paste)
10 oz ground chicken
¼ cup Tamari (low sodium) or soy sauce or coconut aminos
2 Tablespoons Thai sweet red chili sauce (e.g., 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

Instructions

Heat pan: Preheat a pan over medium-high heat to prepare for cooking the aromatics.
Sauté aromatics: Add sesame oil to the hot pan. Once hot, add diced onions and cook for 2-3 minutes until translucent and slightly browned. Add minced garlic and ginger, stirring to combine and cooking for an additional 2 minutes to release flavors.
Cook chicken: Add ground chicken to the pan. Break it up with a wooden spoon or spatula, and toss in the pan sauce. Season lightly with salt and pepper. Cook until chicken turns golden brown and no longer pink, about 3-4 minutes.
Prepare sauce: In a small bowl, mix together Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup until well combined.
Add sauce and cashews: Sprinkle chopped cashews over the cooked chicken in the pan. Pour the prepared sauce over the mixture. Toss to coat evenly, reduce heat to low, and cook for an additional 2 minutes to meld flavors.
Finish filling: Remove pan from heat and let cool slightly. Stir in shredded carrots, chopped scallions, and cilantro to add fresh crunch and herbaceous notes.
Assemble wraps: Take butter lettuce leaves and spoon generous amounts of the chicken mixture into each leaf. Top with additional pan sauce and sprinkle with sesame seeds for garnish. Serve immediately.

Notes

Butter lettuce is preferred for its soft, pliable leaves, but romaine or iceberg can be substituted.
Adjust the amount of Thai sweet chili sauce based on your spice preference.
For a vegetarian version, substitute ground chicken with crumbled tofu or plant-based meat alternatives.
Make sure to dry the lettuce leaves well to avoid sogginess when assembling wraps.

Keywords: Thai chicken lettuce wraps, ground chicken recipes, healthy appetizers, low fat dinner, Asian lettuce wraps, gluten free wraps