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Thai Chicken Lettuce Wraps

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Four Thai chicken lettuce wraps on large oval plate garnished with pickled carrots, peanuts and lime wedge.

These Thai Chicken Lettuce Wraps are a part of my Summer Savory series and one of my favorite recipes to make when it’s scorching hot outside. They’re so easy to make in just 20 minutes and perfect when you’re craving something light yet satisfying.

I love using ground chicken for these lettuce wraps because it cooks up so quickly and absorbs all of the flavors of the homemade Thai sauce so well. And you can’t forget the delicious, quick, pickled carrots. The homemade pickled carrots add the perfect amount of sweet crunch to each wrap and are even delicious to just snack on!

Serve these lettuce wraps with a side of my Cold Noodle Salad or Chopped Sesame Salad for a delicious, Asian-inspired meal.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

  • Carrots: These quick, pickled carrots are so easy to make (all you need is carrots, vinegar, sugar, and salt), and they add the perfect amount of tangy, sweet crunch to every bite!
  • Ground chicken: You could also easily use ground turkey or ground pork if you prefer.
  • Thai sweet red chili sauce: The sweet chili sauce brings the signature Thai flavor to these lettuce wraps.
  • Fish sauce or oyster sauce: The fish sauce is optional but I highly recommend it because it adds great flavor! Oyster sauce also works just as well.
  • Butter lettuce leaves: I like to use butter lettuce leaves because they’re tender and have a natural cup shape, which makes the perfect wrap for holding all your topping ingredients. You could also use romaine lettuce leaves if you prefer a little more crunch.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

  • Lettuce leaves: Let the butter lettuce leaves sit at room temperature for a few minutes or run them under lukewarm water and pat dry. Cold lettuce can crack or tear more easily when wrapping.
  • Double the sauce: If you love extra flavor, make 1.5x the sauce so you have a little extra to drizzle on top or serve on the side for dipping.
  • Prep in advance: You can go ahead and cook the ground chicken and prepare the pickled carrots in advance to save time. Just reheat the chicken mixture when you’re ready to serve.
  • Serving: Serve these chicken wraps with a side of my Copycat Panda Express Chow Mein, Spicy Sesame Noodles, Chopped Sesame Salad, or Cold Noodle Salad for a heartier meal.

Variations / Substitutions

  • Spice: If you love a little heat, add a dash of sriracha or crushed red pepper flakes to the chicken mixture.
  • Ground meat: Use ground turkey or ground pork in place of the ground chicken if you prefer.
  • Vegetarian: You could also use your favorite meatless crumbles to make these lettuce wraps vegetarian.
  • Gluten-free: Use gluten-free soy sauce or coconut aminos to make gluten-free.

Storage / Freezing

  • Store the cooked chicken and pickled carrots in the fridge for 3-4 days.
  • You can also freeze the cooked chicken filling for up to 2 months. Thaw in the fridge overnight and reheat in a skillet before serving.

FAQs

What kind of lettuce is best for these chicken wraps?

I like to use butter lettuce because it has a soft texture and natural cup shape that works really well to hold all of the filling. You can also use romaine hearts or even iceberg lettuce for a crispier crunch.

Do I have to use fish sauce?

The fish sauce is optional, but it adds a lot of flavor. If you don’t have fish sauce, you can use oyster sauce or just add a little more soy sauce.

Can I make these lettuce wraps in advance?

The chicken filling and pickled carrots can be made up to 3 days in advance. Store them in the fridge and assemble the wraps fresh when ready to serve. I would not recommend assembling the lettuce wraps until ready to eat.

Which protein would you choose?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Four Thai chicken lettuce wraps on large oval plate garnished with pickled carrots, peanuts and lime wedge.
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Thai Chicken Lettuce Wraps

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2 -4 servings
These quick and easy Thai Chicken Lettuce Wraps come together in just 20 minutes and are loaded with tons of flavor. Tender ground chicken is cooked in a homemade Thai sauce, paired with tangy quick-pickled carrots, and served in crisp butter lettuce leaves for a fresh and satisfying meal.

Ingredients

Quick pickled carrots:

  • 1 large carrot (peeled and grated or julienned)
  • 1 ½ Tbsp. white vinegar
  • 1 ½ tsp sugar
  • Pinch of salt

For the chicken:

  • 2 tsp. olive oil
  • 2 Tbsp. minced shallot (about half of a large shallot finely minced)
  • 1 fresno chili (seeded and finely diced)
  • 2 cloves garlic (minced)
  • 1 tsp. ginger (minced)
  • 1 lb. ground chicken
  • salt and pepper to taste
  • ½ bunch green onions (diced)
  • sesame seeds (measure with your heart)

For the sauce:

  • 2 Tbsp. Thai sweet red chili sauce
  • 2 Tbsp. light brown sugar or honey
  • 1 Tbsp. dark soy sauce
  • 2 tsp. sesame oil
  • 2 tsp. fish sauce or oyster sauce (optional but adds great flavor)
  • ½ lime (juiced)
  • pinch of chili flakes

Serving & garnish:

  • butter lettuce leaves, top with drizzle of Thai chili sauce if desired, cashews or peanuts, fresh cilantro, lime wedges, pickled carrots

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • *Note: You may want to go ahead and double this recipe because they go quickly and only make enough for 2-4 people!
  • Make the pickled carrots: Combine carrots, vinegar, sugar, and salt together in a bowl. Set aside while you prepare the rest of the ingredients.
    Raw carrots in bowl ready to add pickling ingredients.
  • Saute: Heat olive oil in a skillet over medium heat. Add shallot, Fresno chili, garlic, and ginger. Cook 2-3 minutes, stirring occasionally.
    Ginger, garlic, shallot, olive oil and fresno chili add to hot skillet before adding in ground chicken.
  • Add chicken: Add the ground chicken and cook until no longer pink, ~6-7 minutes. Season with salt and pepper.
    Raw ground chicken in large skillet.
  • Sauce time: Whisk together the sauce ingredients.
    Thai sauce whisked together in small mixing bowl.
  • Add sauce to chicken: Add the sauce to the ground chicken. Cook for a few minutes to allow the sauce to thicken and fully coat the chicken.
    Adding sauce to cook ground chicken in large skillet.
  • Remove from heat: Remove the chicken mixture from heat and add in the green onions and sesame seeds. Set aside.
    Side-by-side image of adding green onions and sesame seeds to chicken mixture in skillet.
  • Assemble wraps: Add a scoop of the ground chicken mixture into each butter lettuce cup, top with favorite garnishes, pickled carrots, more Thai chili sauce, and enjoy!
    Add chicken mixture to lettuce leaf on white plate.

Notes

  • Store the cooked chicken and pickled carrots in the fridge for 3-4 days.
  • You can also freeze the cooked chicken filling for up to 2 months. Thaw in the fridge overnight and reheat in a skillet before serving.

Nutrition Information

Serving: 1serving, Calories: 563kcal (28%), Carbohydrates: 36g (12%), Protein: 42g (84%), Fat: 29g (45%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 195mg (65%), Sodium: 1115mg (48%), Potassium: 1501mg (43%), Fiber: 2g (8%), Sugar: 29g (32%), Vitamin A: 5349IU (107%), Vitamin C: 42mg (51%), Calcium: 62mg (6%), Iron: 3mg (17%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

📸 Photos by Megan McKeehan of The Broke Girl Table

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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