Name: Thai Chicken Lettuce Wraps Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 Tablespoon sesame oil; ¼ cup onion (diced, yellow or white); 2 cloves garlic (minced); 1 tablespoon fresh minced ginger (or ginger paste); 10 oz ground chicken; ¼ cup Tamari (low sodium) or soy sauce or coconut aminos; 2 Tablespoons Thai sweet red chili sauce (e.g., 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 fresh cilantro (chopped); ¼-½ cup shredded carrots; Sesame seeds (for topping); 1 head butter lettuce (leaves removed, rinsed and dried)

If you’re looking for a fresh, flavorful, and fun dish to whip up, I’ve got you covered with this Thai Chicken Lettuce Wraps Recipe. Trust me, these wraps are fan-freaking-tastic — juicy, savory ground chicken paired with zesty and sweet Thai-inspired sauce, all wrapped up in crisp butter lettuce. I love how quick they come together, making them perfect for busy weeknights or a casual get-together. Stick around because I’m sharing all my secrets to help you nail this delicious recipe every time!

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Why You’ll Love This Recipe

Super Quick: You can get this dish from fridge to table in about 15 minutes—perfect for busy days.
Bold Flavor Balance: The combo of lime, chili, ginger, and tamari creates a bright, tangy, and slightly sweet punch that’s irresistible.
Healthy & Fresh: Using lettuce wraps keeps things light and gluten-free without skimping on flavor.
Customizable: You can easily swap ingredients to match your dietary needs or pantry staples.

The image shows several lettuce wraps on a white plate placed on a white marbled surface. Each wrap has one large bright green leaf as the base, holding a mix of small pieces of cooked golden-brown chicken, thin orange carrot strips, and cashew nuts. The topping is sprinkled with white sesame seeds and small bits of chopped green onions and cilantro. The colors contrast well, with the fresh green lettuce leaves cradling the warm, textured filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Thai Chicken Lettuce Wraps Recipe lies in its simple yet vibrant ingredients. Each element brings its own character, and together they create that crave-worthy flavor and texture combo you’re after. Here’s a quick rundown to prep you for your shopping trip—and some tips I learned the hard way!

Sesame oil: Adds a nutty aroma and depth; don’t substitute this or you’ll miss out on that distinctive toasted flavor.
Onion (yellow or white): I usually use yellow onion because it caramelizes nicely, giving sweetness that balances the tangy sauce.
Garlic: Fresh garlic is key for that pungent kick—skip the jarred stuff if you want best results.
Fresh minced ginger: I prefer fresh over paste when I can, for that bright zing; it awakens the whole dish.
Ground chicken: Lean protein that cooks quickly; you can swap in ground turkey or pork if you want.
Tamari (or soy sauce): I like low sodium tamari for less salt and a richer, gluten-free option.
Thai sweet red chili sauce: This adds sweetness with a little heat—I love using Trader Joe’s version for convenience.
Fresh lime juice: Don’t skimp here; the acidity is what brightens the whole dish.
Maple syrup (or honey/agave): Balances the savory and spicy notes with gentle sweetness.
Cashews: Chopped for crunch—whether roasted or raw, they add a great nutty texture.
Scallions: Freshness and a mild onion bite that pairs wonderfully with cilantro.
Cilantro: I’m a big fan of cilantro in this dish; it adds fresh herbal brightness that can’t be beat.
Carrots: Shredded for a little sweetness and color contrast; it’s a subtle but nice touch.
Sesame seeds: For garnish—sprinkle on top just before serving for that extra nutty finish.
Butter lettuce: Soft, tender leaves make the perfect vessel. I always rinse and dry them well to avoid sogginess.

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’ve played around with different versions of this Thai Chicken Lettuce Wraps Recipe to keep things interesting. Feel free to switch things up based on what you enjoy or have in your kitchen. It’s your canvas!

Protein Swap: I’ve made these with ground turkey or even finely chopped shrimp, and they turn out just as tasty.
Heat Level: If you love spicy food, add some sliced fresh chilies or a dash of sriracha to the sauce; my husband swears by it.
Nut-Free: For friends with allergies, substituting cashews with roasted sunflower seeds works well for the crunch.
Veggie Boost: Toss in some finely diced bell peppers or mushrooms for extra texture and nutrition.

How to Make Thai Chicken Lettuce Wraps Recipe

Step 1: Sauté the Aromatics

Heat your pan over medium-high and add that fragrant sesame oil. When it’s shimmering, toss in the diced onions. I like to let them cook 2-3 minutes until they start turning translucent and golden—that’s when they release their natural sweetness. Next, add the minced garlic and fresh ginger, stirring frequently so they don’t burn. You’ll notice the kitchen start to smell amazing at this point—that’s your cue the flavors are building.

Step 2: Cook the Ground Chicken

Add ground chicken directly into the pan with the aromatics. Use a wooden spoon to break it up as you cook, seasoning lightly with salt and pepper. Watch for it to turn golden brown and lose all the pink—should take about 3 to 4 minutes. Getting some color on the chicken is key for flavor, so don’t rush this step!

Step 3: Whip Up the Sauce

While the chicken is cooking, mix the tamari, Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl. This sauce is the heart of the wrap, marrying salty, sweet, spicy, and tangy notes effortlessly. I always give it a quick stir before pouring it into the pan.

Step 4: Combine and Simmer

Sprinkle your chopped cashews over the cooked chicken, then pour the sauce right in. Stir everything together carefully, reduce the heat to low, and let it simmer for about 2 minutes. This step lets the flavors meld beautifully. Once done, take it off the heat and let it cool slightly before mixing in shredded carrots, scallions, and cilantro—this keeps their fresh textures bright and lively.

Step 5: Assemble the Wraps

Lay out your butter lettuce leaves and spoon a generous amount of the chicken mixture into each one. Don’t forget to drizzle some of the pan sauce on top and sprinkle with sesame seeds for that finishing touch. These wraps are best enjoyed right away while the lettuce is crisp and the filling is warm.

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Pro Tips for Making Thai Chicken Lettuce Wraps Recipe

Use Fresh Ingredients: Fresh ginger and garlic make a huge difference, so avoid pre-minced if you can.
Don’t Overcrowd the Pan: Cooking chicken in too big a batch can steam it instead of browning—do this in batches if needed.
Toast Your Cashews: For extra crunch and flavor, I like to lightly toast my cashews in the pan before adding them.
Dry Your Lettuce Thoroughly: Wet lettuce leaves make the wraps soggy—pat them completely dry after rinsing.

How to Serve Thai Chicken Lettuce Wraps Recipe

Three large bright green lettuce leaves are laid flat on a white plate, each holding a generous scoop of cooked ground meat mixed with thin orange carrot strips, lightly toasted nuts, and chopped green onions. The meat mixture has a rich brown color with a slightly glossy texture. The lettuce leaves’ edges are slightly ruffled, providing a fresh, crisp contrast to the warm filling. Small green herbs are sprinkled on top and around the plate, adding a touch of freshness. The plate sits on a white marbled surface, with a few small bowls of green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these wraps, I don’t skimp on the garnishes. I love sprinkling toasted sesame seeds right before serving for a nutty crunch. Extra chopped fresh cilantro and scallions piled high add lovely color and freshness. Sometimes I squeeze a wedge of lime over each wrap for an extra zesty pop that wakes up all the flavors.

Side Dishes

These wraps shine on their own, but I often pair them with jasmine rice or a light cucumber salad to round out the meal. For parties, a cold Thai-inspired noodle salad or fresh spring rolls with peanut sauce feel like perfect companions.

Creative Ways to Present

For a fun twist during gatherings, I’ve laid out a platter with separate bowls: chicken filling, shredded carrots, chopped herbs, nuts, and sauces, letting guests build their own wraps. It’s interactive and always a crowd-pleaser! For a fancy touch, you can even swap butter lettuce for kale or enjoy these as taco-style bites on a crunchy cabbage leaf.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken filling in an airtight container in the fridge for up to 3 days. I find it holds its flavor beautifully. Just keep the lettuce separate—lettuce doesn’t reheat or store well, so it’s best fresh.

Freezing

While I don’t freeze the lettuce wraps themselves, the chicken mixture freezes really well. I portion it into freezer-safe containers and it keeps for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

To reheat, warm the chicken mixture in a skillet over medium heat, stirring occasionally until heated through. Avoid the microwave if you can—reheating slowly helps keep textures pleasing, especially with nuts involved.

FAQs

Can I make Thai Chicken Lettuce Wraps Recipe vegetarian?

Absolutely! You can substitute the ground chicken with cooked lentils, crumbled tofu, or finely chopped mushrooms for a tasty vegetarian version. Just be sure to adjust the cooking time accordingly to avoid sogginess.
What type of lettuce is best for these wraps?

Butter lettuce is my go-to because its soft, broad leaves are perfect for folding and hold the filling well without tearing. You can also use iceberg or romaine if you prefer more crunch, but be mindful that they might be a bit firmer to fold.
How spicy are these lettuce wraps?

They have a mild to medium heat, depending on the brand and amount of Thai sweet chili sauce you use. For more spice, add extra chili sauce or fresh chopped chilies. For less, reduce it slightly or choose a milder sauce.
Can I prepare any parts of this ahead of time?

You can prep the sauce and chop all the veggies ahead, then cook the chicken fresh when you’re ready to eat. Cooking the filling ahead and reheating also works great if you’re short on time.

Final Thoughts

This Thai Chicken Lettuce Wraps Recipe is one of those dishes I keep coming back to because it’s simple, vibrant, and always a hit with my family and friends. I love how every bite combines fresh crunch with bold, zesty flavors — it never gets old. If you give it a try, I bet you’ll find it becoming a staple in your kitchen, just like it did in mine. Go ahead, make it your own, and enjoy every tasty bite!