These Thai chicken lettuce wraps make a delicious appetizer or lighter main dish that you can make at home. They are full of flavor!
I love making my restaurant faves at home. These were inspired by the lettuce wraps at PF Chang, and they are absolutely delicious.
Side note: If you like Asian-restaurant-inspired recipes, you may also want to check out chicken fried rice and Thai coconut tofu soup. 😉👌🏻
And if you need a vegan/ vegetarian version of these lettuce wraps, check out my tofu lettuce wraps recipe.
Ingredients
For tastiest results, always use the highest quality ingredients you have access to.
To make this Thai chicken lettuce wraps recipe, you will need the following:
- sesame oil
- onion
- garlic
- ginger
- ground chicken
- Tamari (low sodium) or soy sauce, coconut aminos
- Thai sweet red chili sauce (we love Trader Joe’s)
- lime juice
- maple syrup or honey, agave
- cashews
- scallions/ green onion
- cilantro
- shredded carrots
- Sesame seeds (optional, for topping)
- butter lettuce
Butter lettuce is my favorite, and it is what I highly recommend and am using here. Feel free to substitute with your favorite large leaf lettuce.
You can use soy sauce, Tamari (gluten free), or coconut aminos. I prefer low sodium, but again, any type works. As well as the sweetener of your choice (honey, maple syrup or agave).
Making Thai chicken lettuce wraps
Here is how you can make Thai chicken lettuce wraps. It is super simple, y’all.
Make the garlic, ginger pan sauce. Heat up a pan to medium high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.
Cook the chicken. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a little salt and pepper and let it cook until it starts to turn golden brown and there is no more pink, about 3-4 minutes.
Make the Thai chili sauce. Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.
Add the sauce to the chicken. Sprinkle the chopped cashews over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes.
Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.
Assemble the Thai chicken lettuce wraps
To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds.
Continue until you have made all of the lettuce wraps. Y’all enjoy, and let me know if you try it!
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Thai Chicken Lettuce Wraps
These Thai chicken lettuce wraps make a delicious appetizer or lighter main dish that you can make at home. They are full of flavor!
Ingredients
- 1 Tablespoon sesame oil
- ¼ cup onion diced, I used yellow. White onion works too.
- 2 cloves of garlic
- 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 – see notes
Instructions
-
Make the garlic, ginger pan sauce. Heat up a pan to medium high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.
-
Cook the chicken. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a little salt and pepper and let it cook until it starts to turn golden brown and there is no more pink, about 3-4 minutes.
-
Make the thai chili sauce. Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.
-
Add the sauce to the chicken. Sprinkle the chopped cashews over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.
-
Assemble the lettuce wraps. To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps.
Recipe 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.
Notes
To prepare the lettuce, carefully tear each leaf away from the bulb and rinse each leaf carefully under light running water. Then place the clean leaves on a clean paper towel to dry before using them to assemble the wraps.
Jen says
I made this last night for my family of four and everyone loved it! Simple, fresh and delicious. I will definitely be adding this recipe to the family dinner rotations.
Angela says
My husband and son who are extremely picky, loved these. It was easy to make, lighter on calories and full of flavor. I highly recommend this recipe.
Lauren says
I tripled this for my family of six. Used ground Turkey. Wonderful recipe! Everyone said it’s a keeper.
Marjorie @APinchOfHealthy says
Yay Lauren!🥰
Kelly E says
I would love to know of a way to make the sauce a little thicker! These were fantastic and I will definitely make them again!
Michele Maddox says
Great recipe but I see no indication of how many portions one can make.
Marjorie @APinchOfHealthy says
Hi Michele! This makes about 6 servings.
Quess says
I’m soooo obsessed with this recipe!! We have made it a lot the last couple of months. Thanks for sharing!
Maritza Martinez says
I am planning to make this tomorrow I bought all the things I need but I am a little confused with the recipe it says 10 ounces of ground chicken so how much is that how much meat do we use for this recipe for
Marjorie @APinchOfHealthy says
It is just over half a pound. Or about 284 grams in metric units. Hope that helps!
Colleen says
Sounds delicious and can’t wait to try it. Can you freeze it?
Marjorie @APinchOfHealthy says
Hi Colleen! I would not recommend freezing greens, other than for use in smoothies. I have’t tried freezing the filling, so I cannot say for sure. My best guess is that fresh is best.
Regina says
My daughter made this when I was visiting her last week. It is delicious and even her 21 month old son loved it, after giving him a bite, he wanted another, then another… She sent me the recipe via Pinterest, so that I could make it too.
Marjorie @APinchOfHealthy says
That is so sweet! I am so glad y’all enjoyed it, and thank you for taking the time to leave feedback.❤️
Sofia Graf says
Thanks for sharing the recipe for Thai chicken lettuce wraps as the recipe description is vivid and easy-to-understand. However, I have to do a little change in ingredients. I have use organic ghee instead of using sesame oil. The have liked the taste so are my family members. In ghee vs oil comparison, ghee is more nutritious than oils like sesame oil.
Marjorie @APinchOfHealthy says
I am glad you made it your own, Sofia. 👍🏻 Using ghee in place of the toasted sesame oil will alter the flavor a little, but I am glad to hear you enjoyed it.❤️
Suheil says
Delicious! Making again tonight!!
Marjorie @APinchOfHealthy says
Yay! I am so happy to hear that🙌🏻