If you’re craving a vibrant, fresh, and downright delicious meal that comes together in just minutes, then this Thai Chicken Lettuce Wraps Recipe is exactly what you need. Bursting with bold flavors from ginger, garlic, tangy lime, and a touch of sweet chili sauce, these wraps are a perfect combination of savory, crunchy, and refreshing all wrapped into one. Whether you’re feeding a crowd or looking for a light but satisfying dinner, this dish will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Thai Chicken Lettuce Wraps Recipe lies in its simplicity and how each ingredient thoughtfully contributes to the overall flavor, texture, and color. From the aromatic sesame oil to the fresh cilantro, every component plays a vital role in making these wraps truly irresistible.
- Sesame oil: Adds a nutty, fragrant base that infuses the dish with an unmistakable Asian flair.
- Yellow onion (¼ cup, diced): Provides natural sweetness and a hint of crunch when sautéed.
- Garlic (2 cloves): Brings a pungent depth that elevates the savory profiles.
- Fresh minced ginger (1 tablespoon): Offers a warm, spicy zing critical to authentic Thai flavors.
- Ground chicken (10 oz): A lean protein that absorbs flavors beautifully and cooks quickly.
- Tamari (¼ cup, low sodium): A gluten-free soy sauce alternative that adds umami and saltiness.
- Thai sweet red chili sauce (2 tablespoons): Balances sweet and spicy notes, vital for that signature kick.
- Lime juice (from 1 lime): Brings brightness and acidity to brighten the entire dish.
- Maple syrup (1 teaspoon): Adds subtle sweetness to round out the flavors naturally.
- Cashews (â…“ cup, chopped): Introduce a crunchy contrast and buttery richness.
- Scallions (¼ cup, chopped): Fresh and mild onion flavor that adds a pop of green color.
- Fresh cilantro (¼ cup, chopped): A key herb that brings vibrant herbal notes.
- Carrots (¼ to ½ cup, shredded): Adds a sweet, crisp texture and bright orange color.
- Sesame seeds: Perfect for a final sprinkle to add texture and a nutty finish.
- Butter lettuce (1 head): Crisp, tender leaves that cradle the flavorful chicken perfectly.
How to Make Thai Chicken Lettuce Wraps Recipe
Step 1: Heat the Pan
Start by warming up your pan on medium-high heat. This step ensures your sesame oil will get hot enough to properly sauté the onions, garlic, and ginger, setting a fragrant foundation for the dish.
Step 2: Make the Garlic-Ginger Pan Sauce
Once the oil is hot, toss in the diced onions and sauté them for 2 to 3 minutes until they soften and become translucent with just the slightest browning. Then add in the garlic and fresh minced ginger. Stir everything together and cook for about 2 minutes so that the garlic and ginger release all their delicious aromas.
Step 3: Cook the Chicken
Add the ground chicken to the pan and break it apart with a wooden spoon or spatula. Season lightly with salt and pepper. Let the chicken cook through, stirring occasionally until it turns golden brown and there’s no pink left, about 3 to 4 minutes. This step gives that savory base that carries the whole dish.
Step 4: Prepare the Thai Chili Sauce
While the chicken cooks, mix together the tamari, Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl. This sauce ties the whole recipe together by offering the perfect balance of salty, sweet, spicy, and tangy notes.
Step 5: Combine Chicken and Sauce
Sprinkle the chopped cashews over the cooked chicken in the pan, then pour in the sauce mixture. Toss everything to coat evenly, reduce the heat to low, and let it simmer gently for 2 minutes. This allows the sauce to thicken slightly and infuse every bite with flavor. Remove the pan from heat and stir in the shredded carrots, scallions, and fresh cilantro for an added burst of color and freshness.
Step 6: Assemble the Wraps
Now comes the fun part! Take a leaf of butter lettuce, fill it generously with the chicken mixture, drizzle a little extra pan sauce over the top, and sprinkle with sesame seeds. Repeat until all your wraps are ready, and get ready to enjoy that irresistible blend of textures and flavors.
How to Serve Thai Chicken Lettuce Wraps Recipe
Garnishes
To make your Thai Chicken Lettuce Wraps Recipe even more appealing, fresh garnishes like chopped peanuts, extra cilantro leaves, or thinly sliced red chili add wonderful layers of texture and visual appeal. Don’t shy away from a little extra squeeze of lime for a zesty lift just before serving.
Side Dishes
These wraps pair beautifully with simple side dishes like jasmine rice or coconut rice to soak up any extra sauce. A crunchy Asian slaw or cucumber salad with a light vinaigrette complements the wraps with refreshing crunch and brightness.
Creative Ways to Present
For a lively appetizer or party platter, arrange the wraps on a large tray with colorful bowls of extra chopped herbs, lime wedges, and dipping sauces on the side. Another fun idea is to serve the chicken mixture in a bowl alongside whole butter lettuce leaves so everyone can build their own wraps just the way they like.
Make Ahead and Storage
Storing Leftovers
You can store leftover chicken filling in an airtight container in the refrigerator for up to 3 days. Keep the lettuce separate and fresh by rinsing and drying thoroughly just before serving, so it maintains its crispness.
Freezing
The chicken mixture freezes well if you want to prep in advance. Simply cool completely and place it in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the chicken filling gently in a pan over low heat until heated through. Avoid overheating to keep the chicken moist and flavorful. Then assemble your wraps fresh with crisp lettuce and garnishes.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works wonderfully in this Thai Chicken Lettuce Wraps Recipe and will absorb the flavors just as well, offering a slightly leaner alternative.
What if I don’t have tamari? Can I use soy sauce?
Yes, traditional soy sauce is a fine substitute if tamari isn’t available. Just be mindful of the salt content and use low sodium soy sauce if you prefer.
Are these wraps gluten-free?
They can be! Use tamari or a gluten-free soy sauce alternative along with a gluten-free chili sauce to keep this dish free of gluten.
How spicy are the Thai sweet red chili sauce and can I adjust the heat?
The Thai sweet red chili sauce is mildly spicy with a sweet undertone, perfect for most palates. If you prefer heat, feel free to add fresh chili slices or a dash of sriracha.
Can I prepare the filling ahead and assemble just before eating?
Yes, preparing the chicken filling ahead of time and assembling the wraps right before serving helps keep the lettuce fresh and crunchy, perfect for quick meals or entertaining.
Final Thoughts
This Thai Chicken Lettuce Wraps Recipe is one of those rare dishes that feels indulgent yet healthy, easy to make but packed with exciting flavors. It’s perfect for weeknights or casual gatherings when you want something fresh and fun. Give it a try soon — your taste buds will thank you!
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Thai Chicken Lettuce Wraps Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Fat
Description
These Thai Chicken Lettuce Wraps are a flavorful and fresh dish combining ground chicken cooked with aromatic garlic, ginger, and onions, tossed in a tangy Thai sweet chili sauce, and served in crisp butter lettuce leaves with crunchy cashews and fresh herbs. Ready in just 15 minutes, they’re perfect for a light, healthy, and satisfying meal.
Ingredients
Main 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)
- â…“ cup cashews (chopped, raw or roasted/salted)
- ¼ cup scallions (chopped)
- ¼ cup cilantro (fresh, chopped)
- ¼ – ½ cup carrots (shredded)
- Sesame seeds for topping
- 1 head butter lettuce (leaves removed, rinsed, and dried)
Instructions
- Heat the Pan: Place a pan over medium-high heat and add the sesame oil, allowing it to warm up thoroughly before adding ingredients.
- Make the Garlic and Ginger Pan Sauce: Add diced onions to the hot oil and cook for 2-3 minutes until they begin to brown and turn translucent. Then, add minced garlic and ginger, cooking and tossing together for another 2 minutes to release their flavors.
- Cook the Chicken: Add ground chicken into the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook for about 3-4 minutes until the chicken is golden brown and no longer pink.
- Prepare the Thai Chili Sauce: While the chicken cooks, combine Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl and mix until well blended.
- Combine Sauce and Chicken: Sprinkle chopped cashews over the cooked chicken, then pour the prepared sauce into the pan. Toss everything together, reduce the heat to low, and let it cook gently for 2 minutes to meld flavors. Remove the pan from heat and let it cool slightly.
- Finish the Filling: Stir in shredded carrots, chopped scallions, and fresh cilantro into the chicken mixture for freshness and crunch.
- Assemble the Lettuce Wraps: Take a butter lettuce leaf and spoon a generous amount of the chicken filling into the center. Drizzle some pan sauce over the top and sprinkle with sesame seeds. Repeat with remaining leaves until all wraps are assembled and ready to serve.
Notes
- Use butter lettuce for best wrap texture as it’s tender and holds fillings well.
- Adjust chili sauce to taste if you prefer less or more spice.
- For a nut-free version, omit cashews.
- Make sure to dry lettuce leaves thoroughly to prevent sogginess.
- Leftovers can be stored in the refrigerator and reheated, but assemble wraps fresh to maintain crispiness.
