Name: Spicy Thai Chicken Lettuce Wraps Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ⅓ cup smooth peanut butter; ⅔ cup coconut milk; 2 tablespoons brown sugar; 2 tablespoons soy sauce; 1 tablespoon red curry paste; 1 tablespoon fish sauce; Juice of 1 lime; 2 tablespoons hoisin sauce; 1-2 teaspoons sriracha; 2 teaspoons rice vinegar; 1 teaspoon sesame oil; 1 tablespoon oil; 1 lb chicken, cut into small chunks; 1 teaspoon minced garlic; 1 Thai chile, finely chopped (optional); 1 teaspoon minced ginger; 8 ounces water chestnuts, thinly sliced; 2 large carrots, thinly sliced; 5 scallions, thinly sliced; ¼ cup chopped peanuts; Salt and pepper, to taste; 12 lettuce cups (iceberg lettuce, romaine, red leaf, or little gem lettuce)

If you’re craving something vibrant, fresh, and full of flavor, you’re going to love this Spicy Thai Chicken Lettuce Wraps Recipe. It’s one of those dishes that feels light and healthy but doesn’t hold back on bold, spicy, and nutty flavors. Whenever I make these wraps, my whole family goes crazy for them, and trust me, once you try them, you’ll be excited to make them again and again.

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Why You’ll Love This Recipe

Bold Flavors: The combination of red curry, peanut butter, and fresh lime brings authentic Thai taste right to your kitchen.
Healthy and Light: Using lettuce cups instead of wraps makes it a low-carb, fresh option perfect for any season.
Quick to Prepare: In about 45 minutes, you’ll have a vibrant meal that looks impressive but isn’t complicated at all.
Customizable Heat Level: You control the spice, so it’s perfect for everyone from mild lovers to heat seekers.

A metal oval plate holds six lettuce cups, each with a bright green and white leafy base filled with a mix of chopped light brown cooked chicken, shredded orange carrots, and a sprinkle of chopped peanuts on top, garnished with thin green onion slices. Around the plate are lime wedges, with more lime wedges and a small round steel bowl filled with smooth, light brown dipping sauce on a brown wooden surface. Part of a white plate with another lettuce cup and part of a woman's hand holding a lime wedge appear at the edges. The whole scene is placed on a white marbled texture background, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Spicy Thai Chicken Lettuce Wraps Recipe has its role: creamy peanut butter mellows the spice, fresh ginger and garlic bring warmth, and the crunchy water chestnuts add a fun texture contrast. Here’s a quick tip—I always buy fresh lime to get that bright citrus finish, and freshly chopped Thai chile makes a big difference if you like more heat.

Smooth Peanut Butter: Choose unsweetened or lightly salted for balance; creaminess helps the sauce come together beautifully.
Coconut Milk: Use full-fat for richness, it perfectly complements the peanut butter’s texture.
Brown Sugar: Adds the perfect hint of sweetness to balance out the heat and salt.
Soy Sauce: Make sure it’s low sodium if you want control on saltiness.
Red Curry Paste: The key to that authentic Thai flavor punch—start with less and adjust to taste.
Fish Sauce: Adds that umami depth but goes a long way—don’t overdo it.
Lime Juice: Fresh is best for that vibrant acidity.
Hoisin Sauce: Sweet and tangy, it ties the sauce components together wonderfully.
Sriracha: Adds heat and a little garlicky zip.
Rice Vinegar: A subtle acidity that livens up the sauce.
Sesame Oil: A little drizzle goes a long way in bringing that nutty aroma.
Chicken: Small chunks cook evenly and soak up the sauce better.
Minced Garlic: Fresh garlic always elevates the depth.
Thai Chile (Optional): For those who like it spicy and authentic.
Minced Ginger: Adds a lovely zing and brightness.
Water Chestnuts: Thinly sliced for crunch that contrasts the tender chicken.
Carrots: Thinly sliced to soften just a bit without losing their snap.
Scallions: Thinly sliced for freshness and color.
Chopped Peanuts: A must for added texture and nutty crunch.
Lettuce Cups: I like iceberg, romaine, or little gem for their crispness and size.
Salt and Pepper: To taste and round out the flavors.
Oil: For sautéing, use a neutral oil like canola or vegetable.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up depending on what’s in my pantry or how much time I have. Feel free to tweak this Spicy Thai Chicken Lettuce Wraps Recipe to suit your taste or dietary needs—it’s really flexible.

Protein Swap: I’ve tried ground turkey or tofu instead of chicken, and it works great—just adjust cooking time accordingly.
Veggie Boost: Adding shredded cabbage or bell peppers gives extra crunch and color.
Mild Version: Skip the Thai chile and cut down on sriracha to make it more family-friendly.
Nut-Free: Substitute peanut butter with sunflower seed butter and skip peanuts to accommodate allergies.

How to Make Spicy Thai Chicken Lettuce Wraps Recipe

Step 1: Make the Red Curry Peanut Sauce

Whisk together the smooth peanut butter, coconut milk, brown sugar, soy sauce, red curry paste, fish sauce, and the fresh juice of one lime until you get a silky smooth sauce. This sauce is the heart of the recipe—it brings the perfect balance of creamy, spicy, sweet, and tangy flavors. I recommend setting it aside so the flavors can marry while you prep the rest.

Step 2: Combine the Hoisin Sauce Mixture

In a small bowl, mix hoisin, sriracha, rice vinegar, and sesame oil. This mixture adds another layer of flavor and tang to the chicken, so don’t skimp on this step—it really ties everything together.

Step 3: Cook the Chicken and Veggies

Heat a tablespoon of oil in a large skillet over medium-high heat. Add your small chunks of chicken and sauté until they’re nicely browned and cooked through—this usually takes about 6-8 minutes. Then toss in minced garlic, finely chopped Thai chile if you’re using it, minced ginger, sliced water chestnuts, carrots, and scallions. Stir it all together and cook for 2 minutes more, just enough for the carrots to soften slightly but still keep their crunch.

Step 4: Add Sauce and Finish

Pour the hoisin sauce mixture over the chicken and veggies. Toss to coat everything evenly and cook for another 1-2 minutes until the sauce thickens slightly and clings to the ingredients. Season with salt and pepper, then sprinkle chopped peanuts on top for that signature crunch and nutty finish.

Step 5: Assemble the Wraps and Serve

Serve the cooked chicken mixture with lettuce cups and the red curry peanut sauce on the side. Scoop some chicken mixture into each lettuce cup, drizzle with the sauce, and fold them up to enjoy. It’s messy, hands-on, and so much fun—I absolutely love gathering everyone around the table for this.

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Pro Tips for Making Spicy Thai Chicken Lettuce Wraps Recipe

Prep Ingredients First: Having everything chopped and ready before cooking makes the process smooth and stress-free.
Control the Heat: Start with less Thai chile and sriracha if you’re unsure, then add more—it’s easier to add spice than tone it down.
Don’t Overcook the Veggies: Keep carrots and water chestnuts slightly crunchy for that signature texture contrast.
Use Fresh Lime Juice: Bottled lime juice can be bitter; fresh juice brightens the whole dish.

How to Serve Spicy Thai Chicken Lettuce Wraps Recipe

The image shows five lettuce cups arranged on a round white plate. Each cup is made of pale green lettuce leaves, gently curved to hold a mix of cooked light brown chicken pieces and thin orange carrot strips. The chicken and carrots are topped with small pieces of crushed peanuts and garnished with small green onion slices. Around the plate, there are two lime wedges placed on a white marbled surface, and part of a small bowl with creamy light brown dipping sauce is visible in the bottom right corner. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle extra chopped peanuts and fresh cilantro on top for a pop of color and flavor. A wedge of lime on the side is a must to squeeze over at the last minute. Sometimes I add thinly sliced red chili for extra heat and a handful of fresh mint leaves to balance the spice with cool freshness.

Side Dishes

I like pairing these wraps with simple jasmine rice or a refreshing cucumber salad tossed in rice vinegar and sesame seeds. For a playful contrast, steamed edamame or sweet corn off the cob work beautifully too.

Creative Ways to Present

For a party, I arrange the chicken mixture in a large bowl surrounded by neatly folded lettuce cups on a platter. Guests love building their own wraps. Another fun idea is to serve individual portions in small bamboo boats or on banana leaves for a tropical feel—makes it feel extra special!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken mixture and sauce separately in airtight containers in the fridge for up to 3 days. This keeps the texture fresh, and you can just reheat the chicken mix before serving. The lettuce should always be stored fresh and added just before eating to keep it crisp.

Freezing

I’ve frozen the cooked chicken and sauce mixture without any trouble. Just cool it completely before freezing in a sealed container. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. I wouldn’t freeze the lettuce cups, though—they lose their crunch.

Reheating

The best way to reheat leftovers is on the stovetop over medium heat, stirring occasionally until warmed through. This keeps the chicken juicy and the sauce creamy. Avoid microwaving if you can, as it tends to dry things out or separate the sauce.

FAQs

Can I make Spicy Thai Chicken Lettuce Wraps Recipe vegetarian?

Absolutely! You can swap the chicken for firm tofu or tempeh, sautéed until golden. For a deeper flavor, consider adding mushrooms like shiitake or portobello. Use vegetarian fish sauce alternatives or just boost the soy sauce to maintain that umami richness.
What kind of lettuce is best for wraps?

I prefer crisp lettuces like iceberg, romaine hearts, or little gem lettuce because their sturdy leaves hold the filling well without tearing. Red leaf lettuce is a good option too, especially if you want a bit of color. Avoid lettuces that are too soft or watery.
How do I adjust the spiciness to my liking?

Start with just ½ teaspoon of sriracha and omit the Thai chile if you prefer mild heat. Taste the sauce before adding more spice, and remember that the sauce’s richness will mellow the heat. You can always serve extra sriracha on the side for guests to add as they like.
Is this recipe gluten-free?

This recipe can be made gluten-free by swapping regular soy sauce for tamari or a gluten-free soy sauce alternative, and ensuring your hoisin sauce is gluten-free (some brands contain wheat). Always check your labels to be sure.

Final Thoughts

This Spicy Thai Chicken Lettuce Wraps Recipe remains one of my favorite go-to meals when I want something that’s both exciting and easy. It’s a crowd-pleaser that somehow manages to feel fresh and light without compromising on flavor. When I first tried it, I didn’t expect such a perfect balance of heat, sweetness, and creaminess all wrapped up in crisp lettuce cups. Give it a try—you’ll see why it continues to be a staple in my kitchen and hopefully your’s too!