Name: Thai Chicken Lettuce Wraps
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 tablespoon sesame oil; 1/4 cup diced yellow or white onion; 2 cloves garlic, minced; 1 tablespoon fresh minced ginger; 10 ounces ground chicken; 1/4 cup low-sodium tamari or soy sauce; 2 tablespoons Thai sweet red chili sauce; Juice of 1 lime; 1 teaspoon maple syrup or honey; 1/3 cup chopped cashews; 1/4 cup chopped scallions; 1/4 cup chopped fresh cilantro; 1/2 cup shredded carrots; Sesame seeds for topping; 1 head butter lettuce, leaves separated and dried

Jump to Recipe

These Thai Chicken Lettuce Wraps bring bright flavor, crisp texture, and quick cooking together in one satisfying dish. Made with savory ground chicken, a sweet-spicy Thai-style sauce, and cool butter lettuce, this recipe works as a crowd-pleasing appetizer or a lighter main course. If you want a fast dinner that feels special, Thai Chicken Lettuce Wraps deliver big taste without heavy ingredients. They also fit perfectly into a busy weeknight routine while still feeling homemade and intentional.

Story & Introduction

I first started making Thai Chicken Lettuce Wraps when I wanted a lighter dinner that still felt filling and exciting. I loved how Thai-inspired flavors like lime, ginger, and chili sauce brought so much character to simple ground chicken. Over time, these Thai Chicken Lettuce Wraps became my go-to when friends came over or when I wanted a low carb dinner that didn’t feel boring. They cook fast, taste fresh, and always disappear quickly, which is why I keep coming back to Thai Chicken Lettuce Wraps again and again.

Ingredients

This recipe uses simple, fresh ingredients that work together for balance and texture. You get savory chicken, crunchy vegetables, and a sauce that hits salty, sweet, and tangy notes without overpowering the dish.

1 tablespoon sesame oil
¼ cup yellow or white onion, diced
2 cloves garlic, minced
1 tablespoon fresh minced ginger or ginger paste
10 ounces ground chicken
¼ cup low-sodium tamari, soy sauce, or coconut aminos
2 tablespoons Thai sweet red chili sauce
Juice of 1 lime
1 teaspoon maple syrup, honey, or agave
⅓ cup cashews, chopped
¼ cup scallions, chopped
¼ cup fresh cilantro, chopped
¼ to ½ cup shredded carrots
Sesame seeds, for topping
1 head butter lettuce, leaves separated, rinsed, and dried

Step-by-Step Instructions

These instructions keep the process clear and efficient so everything comes together smoothly. Prep moves quickly, and the cooking time stays short, which helps the flavors stay clean and vibrant.

Preparing the Ingredients

Start by dicing the onion, mincing the garlic, and chopping the ginger so everything cooks evenly. Chop the cashews, scallions, and cilantro, then shred the carrots if they are not already prepared. Separate the butter lettuce leaves carefully, rinse them under cool water, and lay them out on paper towels to dry fully before assembly.

Cooking Instructions

Heat a large skillet over medium-high heat and add the sesame oil. Add the diced onion and cook for two to three minutes until it softens and turns lightly golden. Stir in the garlic and ginger, then cook for two more minutes while stirring. Add the ground chicken, break it up with a spoon, season lightly with salt and pepper, and cook for three to four minutes until no pink remains. In a small bowl, mix the tamari, chili sauce, lime juice, and sweetener, then pour it into the pan along with the cashews. Lower the heat and cook for two minutes, then remove from heat and stir in the carrots, scallions, and cilantro.

Tips for Perfect Results

Small adjustments make a big difference in texture and flavor with this dish. Paying attention to heat and timing helps the chicken stay juicy while keeping the vegetables crisp.

Common Mistakes to Avoid

Avoid overcooking the chicken, since ground chicken dries out quickly if left on the heat too long. Do not add the fresh herbs and carrots while the pan is still very hot, or they will wilt and lose their crunch. Also, make sure the lettuce leaves dry completely so the wraps hold together well.

Pro Tips for Better Flavor

Use low-sodium tamari to keep the sauce balanced and prevent it from tasting too salty. Toast the cashews lightly before chopping if you want deeper nutty flavor. For extra brightness, add a small squeeze of lime juice just before serving.

Serving and Storage

These wraps work beautifully for casual meals or gatherings. They look inviting on a platter and let everyone build their own wraps at the table.

How to Serve

Serve the chicken mixture warm with crisp lettuce leaves arranged around it. Let guests spoon the filling into the leaves and top with sesame seeds. This presentation works well for healthy chicken wraps and also fits perfectly into a spread of asian lettuce wraps for sharing.

How to Store Leftovers

Store leftover chicken filling in an airtight container in the refrigerator for up to three days. Keep the lettuce separate so it stays crisp. Reheat the chicken gently in a skillet or microwave, then assemble fresh wraps when ready to eat.

Conclusion

Thai Chicken Lettuce Wraps offer bold flavor, fast cooking, and a fresh feel that suits many occasions. Whether you serve them as an appetizer or a light main dish, they bring color and balance to the table. If you want a recipe that feels special without extra effort, these wraps deserve a spot in your regular rotation.

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Frequently Asked Questions

Can I make Thai Chicken Lettuce Wraps ahead of time?

You can prepare the chicken mixture ahead and store it in the refrigerator for up to three days. Reheat it gently before serving, and assemble the wraps just before eating so the lettuce stays crisp.

What lettuce works best for wraps?

Butter lettuce works best because it stays soft yet sturdy enough to hold the filling. Romaine hearts also work if you want more crunch, but they feel slightly less flexible.

Can I make this recipe spicy?

Yes, you can add extra Thai chili sauce or a pinch of crushed red pepper flakes to increase the heat. Adjust slowly so the spice does not overpower the other flavors.