Thai Chicken Lettuce Wraps

These Thai Chicken Lettuce Wraps are a light, flavorful dish I love making when I want something fast, fresh, and full of bold flavors. Ground chicken is sautéed with garlic, ginger, soy, and sweet chili sauce, then served in crisp lettuce leaves for a perfect bite every time.

Why I’ll Love This Recipe

I love this recipe because it strikes the perfect balance between savory, sweet, and slightly spicy. It’s quick to prepare, easy to customize, and great for both casual weeknight dinners and entertaining guests. The crisp lettuce adds freshness and crunch, while the warm, aromatic chicken filling is deeply satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground chicken

• 1 tablespoon vegetable oil

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons soy sauce

• 2 tablespoons sweet chili sauce

• Juice of 1 lime (optional)

• ¼ cup chopped cashews (optional for crunch)

• Fresh cilantro, scallions, or shredded carrots (for garnish)

• Butter lettuce leaves

Directions

1. I heat the vegetable oil in a skillet over medium heat.

2. I add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

3. I stir in the ground chicken, cooking and crumbling it until fully cooked through, about 5–7 minutes.

4. I pour in the soy sauce and sweet chili sauce, stirring well to coat the chicken evenly.

5. I add lime juice for brightness and toss in chopped cashews if using.

6. I remove the pan from heat and garnish with chopped cilantro, scallions, or shredded carrots.

7. I spoon the mixture into lettuce leaves and serve immediately.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 10–15 minutes

• Total time: about 25 minutes

Variations

I like to switch it up sometimes depending on what I have:

• I use ground turkey instead of chicken if that’s what’s in the fridge.

• I add chopped water chestnuts or diced bell peppers for more crunch.

• I skip the chili sauce and add hoisin or a bit of honey when I want it sweeter.

• I top the wraps with sesame seeds or chopped green onions for extra flavor and texture.

storage/reheating

• I store the cooked chicken filling separately in an airtight container in the fridge for up to 4 days.

• I reheat the filling in a skillet or microwave until warmed through.

• I keep the lettuce leaves unwashed or wrapped in a paper towel to keep them fresh and crisp until ready to serve.

• I don’t recommend freezing the lettuce, but the filling freezes well for up to 2 months.

FAQs

What type of lettuce is best for wraps?

I usually go for butter lettuce or Bibb lettuce because the leaves are flexible and cup-shaped. Romaine or iceberg also works if I want more crunch.

Can I make the filling ahead of time?

Yes, I often make the chicken filling a day or two in advance. I just reheat it before spooning into fresh lettuce leaves.

How can I make this dish spicier?

To add heat, I mix in a teaspoon of sriracha, chili flakes, or diced fresh chili while the chicken cooks.

Can I leave out the nuts?

Absolutely. I just skip the cashews if I want a nut-free version. The wraps still have great flavor and texture without them.

What can I serve with these wraps?

I like to serve them with jasmine rice, cucumber salad, or steamed edamame on the side for a more complete meal.

Conclusion

These Thai Chicken Lettuce Wraps are one of my go-to recipes when I want something healthy, fast, and full of flavor. They’re easy to make, fun to eat, and always a crowd-pleaser. I can change them up based on what’s in the kitchen, which keeps things interesting every time I make them.