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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

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.
Course Main Course
Cuisine Asian
Keyword thai chicken lettuce wraps
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4 servings
Calories 563kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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

Serving: 1serving | Calories: 563kcal | Carbohydrates: 36g | Protein: 42g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 1115mg | Potassium: 1501mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5349IU | Vitamin C: 42mg | Calcium: 62mg | Iron: 3mg