These Thai Chicken Lettuce Wraps are a fun, interactive meal that’s perfect for busy weeknights. Tender ground chicken is cooked with garlic, ginger, and a savory-sweet sauce, then tucked into crisp lettuce cups. You can customize each wrap with fresh herbs and peanuts for a vibrant, satisfying experience.
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Why You’ll Love This Thai Chicken Lettuce Wraps
- Fresh & vibrant: Cool lettuce and warm, savory chicken create a textural dream.
- Quick & easy: Ready in about 30 minutes with straightforward cooking steps.
- Endlessly customizable: Swap herbs, spice level, or protein to suit your taste.
- Perfect for sharing: An interactive, build-your-own meal that’s great for gatherings.
Ingredients & Tools
- 1 tbsp avocado or coconut oil
- 1 lb ground chicken (thigh meat is ideal for flavor)
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp fish sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp brown sugar or coconut sugar
- 1 tbsp lime juice (fresh is best!)
- 1 tsp sriracha, or to taste
- 1 head of butter lettuce or little gem lettuce
- For serving: chopped cilantro, mint, sliced green onions, chopped peanuts, lime wedges
Tools: A large skillet or wok, a microplane for grating ginger, and a good sharp knife for all that chopping.
Notes: Don’t be intimidated by the fish sauce—it’s the secret weapon here, providing a deep, savory umami that isn’t fishy at all once it cooks down. And using fresh ginger and garlic, rather than powdered, makes a world of difference in creating that authentic, aromatic base.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 24 g |
| Fat: | 16 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your lettuce. Butter lettuce is my top pick because the cups are pliable and have a lovely, mild flavor. Little gem lettuce also works wonderfully. Avoid iceberg if you can—it’s too crunchy and tends to shatter when you try to fold it.
- The power of fresh aromatics. Please, please use fresh garlic and ginger. The jarred, pre-minced versions just don’t deliver the same bright, pungent kick. A microplane makes grating the ginger a breeze and helps it melt seamlessly into the sauce.
- Don’t skip the toppings! The fresh herbs and crunchy peanuts aren’t just garnish—they’re essential components. They add layers of texture and freshness that cut through the richness of the chicken, making each bite complex and exciting.
- Get your mise en place ready. This recipe comes together fast once you start cooking. Having all your ingredients chopped, measured, and within arm’s reach will make the process smooth and stress-free, preventing any burnt garlic emergencies.
How to Make Thai Chicken Lettuce Wraps
Step 1: Prepare all your components. This is the most important step for a smooth cooking experience. Finely dice your onion, mince the garlic, and grate the ginger. Measure out your sauces and sugar into a small bowl—this is your flavor powerhouse. Gently separate the leaves of your lettuce, rinse them, and pat them completely dry with a kitchen towel. Arrange them on a serving platter. Chop your herbs and peanuts for the toppings and set those aside, too.
Step 2: Cook the aromatics. Place your large skillet or wok over medium-high heat and add the oil. Once the oil shimmers, add the diced onion and cook for about 3-4 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma starting to fill your kitchen. Now, add the minced garlic and grated ginger. Stir constantly for just 30-60 seconds—you want them to be fragrant but not browned, as burnt garlic can turn bitter.
Step 3: Brown the chicken. Add the ground chicken to the skillet, using your spoon or a spatula to break it up into small crumbles. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is cooked through. You should see some nice golden-brown spots developing on the meat, which adds great flavor.
Step 4: Create the sauce. While the chicken is browning, quickly whisk together the fish sauce, soy sauce, brown sugar, lime juice, and sriracha in that small bowl you used earlier. The sugar might not fully dissolve, and that’s perfectly okay—it will melt into the dish as it cooks.
Step 5: Combine and simmer. Pour the sauce mixture over the cooked chicken in the skillet. Reduce the heat to medium and let it simmer for 2-3 minutes, stirring frequently. The liquid will reduce and thicken slightly, creating a glossy coating on the chicken. The smell will be absolutely incredible—savory, sweet, and tangy all at once. Taste it and adjust if needed; maybe a pinch more sugar for balance or another dash of sriracha for heat.
Step 6: Assemble and serve. Transfer the saucy chicken filling to a serving bowl. To serve, let everyone build their own wraps: take a lettuce cup, spoon in a generous amount of the warm chicken, and top with a sprinkle of cilantro, mint, green onions, and chopped peanuts. A final squeeze of fresh lime juice over the top is non-negotiable for that bright, finishing touch.
Storage & Freshness Guide
- Fridge: Store filling and lettuce separately for up to 3 days. Reheat filling gently in a skillet with a splash of water.
- Freezer: Not recommended—texture of cooked chicken can become grainy after thawing.
- Reviving: If filling is watery, simmer over medium heat until excess liquid evaporates and sauce thickens.
Serving Suggestions
Complementary Dishes
- Sticky Jasmine Rice — A small side of rice is perfect for soaking up any extra sauce and makes the meal a bit more substantial without weighing you down.
- Quick-Pickled Vegetables — Thinly sliced carrots, cucumbers, and radishes quick-pickled in rice vinegar and sugar add a fantastic, sharp crunch that contrasts beautifully with the savory chicken.
- Simple Cucumber Salad — Sliced cucumbers with a light dressing of rice vinegar, a touch of sugar, and sesame seeds provides a cool, refreshing counterpoint to the wraps.
Drinks
- A Crisp Lager or Pale Ale — The clean, slightly bitter bubbles of a cold beer cut through the richness of the dish and cleanse the palate perfectly between bites.
- Lemongrass Ginger Iced Tea — A homemade iced tea infused with fresh lemongrass and ginger echoes the Southeast Asian flavors and is wonderfully refreshing.
- A Dry Riesling — A wine with a touch of sweetness and high acidity balances the saltiness and spice, making each flavor pop even more.
Something Sweet
- Mango with Sticky Rice — The classic Thai dessert is a natural fit, with sweet, ripe mango and creamy coconut rice providing a lush, satisfying end to the meal.
- Coconut Ice Cream — A few scoops of rich, creamy coconut ice cream are simple, cooling, and continue the tropical theme in the most delightful way.
- Lychee Sorbet — Light, floral, and not too sweet, a lychee sorbet is a palate-cleansing finish that feels elegant and refreshing.
Top Mistakes to Avoid
- Overcooking the garlic and ginger. They burn in a flash and will introduce a bitter, acrid flavor to your entire dish. Add them after the onion has softened and stir constantly for just under a minute until fragrant.
- Using wet lettuce leaves. If your lettuce cups are damp, the filling will make them soggy and they’ll be difficult to handle. After washing, take the extra minute to pat them thoroughly dry with a clean kitchen towel.
- Skipping the taste test at the end. This is your chance to balance the flavors. You might find it needs another squeeze of lime for acidity or a pinch more sugar to round out the saltiness. I’ve messed this up before and served a batch that was a little too salty—a quick taste can save the day.
- Crowding the pan with too much chicken. If you double the recipe, cook the chicken in two batches. Overcrowding will steam the meat instead of browning it, and you’ll miss out on all those delicious, caramelized bits of flavor.
Expert Tips
- Tip: Make the filling ahead of time. You can cook the chicken mixture completely up to 2 days in advance and store it in the fridge. Gently reheat it before serving. This is a huge time-saver for parties or busy weeknights.
- Tip: Use a potato masher to break up the chicken. If you want a really fine, uniform texture for your filling, use a potato masher in the skillet while the chicken is cooking. It breaks it up into perfect little crumbles much faster than a spoon.
- Tip: Create a “deconstructed” bowl. If you’re out of lettuce or just prefer a bowl, serve the chicken filling over a bed of quinoa or cauliflower rice and top with all the usual herbs and peanuts. It’s just as delicious and makes for great leftovers.
- Tip: Toast your peanuts. For an even deeper nutty flavor, spread your chopped peanuts on a baking sheet and toast them in a 350°F (175°C) oven for 5-8 minutes until fragrant. It adds a whole new dimension of crunch.
FAQs
Can I make this recipe vegetarian?
Absolutely! The recipe is very adaptable. Swap the ground chicken for two cups of cooked, crumbled firm tofu or a plant-based ground “meat.” You’ll also want to substitute the fish sauce with a vegan fish sauce or just use an extra tablespoon of soy sauce. The key is to still get that savory umami base, so don’t skip the aromatics and consider adding a splash of vegan Worcestershire sauce for depth.
How do I store and reheat leftovers?
Store the chicken filling and lettuce separately. The filling will keep in an airtight container in the fridge for up to 3 days. Reheat it gently in a skillet over medium-low heat with a tiny splash of water to keep it from drying out. The lettuce should be kept in a separate bag with a paper towel to absorb moisture. I don’t recommend freezing the filling as the texture of the cooked chicken can become a bit grainy upon thawing.
My filling turned out too watery. What happened?
This usually happens if the skillet was too crowded, preventing liquid from evaporating, or if the chicken released a lot of moisture. The fix is simple: just continue to cook the filling over medium heat, stirring frequently, until the excess liquid evaporates and the sauce thickens and clings to the meat. It might take an extra 3-5 minutes, but it’s an easy save.
What’s a good substitute for fish sauce?
If you don’t have fish sauce or want a vegetarian option, you can use soy sauce or tamari, but you’ll lose some complexity. For a closer flavor, try using a tablespoon of vegan fish sauce, or a mixture of soy sauce with a teaspoon of miso paste or a dash of Worcestershire sauce (check for anchovies if you need it to be veggie). It won’t be identical, but it will still be delicious.
Can I use a different type of ground meat?
Of course! Ground turkey is a fantastic and lean alternative. Ground pork will give you a richer, more decadent result. Even ground beef works, though the flavor profile will shift more towards a Korean-style lettuce wrap. Just be mindful of the fat content—if using a very lean meat, you might need an extra tablespoon of oil to start.
Thai Chicken Lettuce Wraps
Make delicious Thai Chicken Lettuce Wraps in just 30 minutes! This easy, healthy recipe is perfect for a quick weeknight dinner or fun gathering. Get the recipe now!
Ingredients
For the main ingredients:
-
1 tbsp avocado or coconut oil
-
1 lb ground chicken
-
1 small yellow onion (finely diced)
-
4 cloves garlic (minced)
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1 tbsp freshly grated ginger
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2 tbsp fish sauce
-
2 tbsp soy sauce or tamari
-
1 tbsp brown sugar or coconut sugar
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1 tbsp lime juice
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1 tsp sriracha (or to taste)
-
1 head butter lettuce or little gem lettuce
For serving:
-
chopped cilantro
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mint
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sliced green onions
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chopped peanuts
-
lime wedges
Instructions
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Prepare all your components. Finely dice your onion, mince the garlic, and grate the ginger. Measure out your sauces and sugar into a small bowl. Gently separate the leaves of your lettuce, rinse them, and pat them completely dry with a kitchen towel. Arrange them on a serving platter. Chop your herbs and peanuts for the toppings and set those aside, too.01
-
Cook the aromatics. Place your large skillet or wok over medium-high heat and add the oil. Once the oil shimmers, add the diced onion and cook for about 3-4 minutes, until it becomes soft and translucent. Add the minced garlic and grated ginger. Stir constantly for just 30-60 seconds—you want them to be fragrant but not browned.02
-
Brown the chicken. Add the ground chicken to the skillet, using your spoon or a spatula to break it up into small crumbles. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is cooked through.03
-
Create the sauce. While the chicken is browning, quickly whisk together the fish sauce, soy sauce, brown sugar, lime juice, and sriracha in that small bowl you used earlier.04
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Combine and simmer. Pour the sauce mixture over the cooked chicken in the skillet. Reduce the heat to medium and let it simmer for 2-3 minutes, stirring frequently. The liquid will reduce and thicken slightly, creating a glossy coating on the chicken. Taste it and adjust if needed.05
-
Assemble and serve. Transfer the saucy chicken filling to a serving bowl. To serve, let everyone build their own wraps: take a lettuce cup, spoon in a generous amount of the warm chicken, and top with a sprinkle of cilantro, mint, green onions, and chopped peanuts. A final squeeze of fresh lime juice over the top is non-negotiable for that bright, finishing touch.06
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