These Thai chicken lettuce wraps are a fast, flavorful dinner that delivers sweet, savory, and slightly spicy bites wrapped in crisp Boston or romaine leaves. Ready in about 20–25 minutes, they’re perfect for weeknights, light lunches, or a build-your-own appetizer spread when friends stop by. If you like quick Asian-inspired chicken recipes, you might also enjoy a crunchy take like air fryer bang bang chicken for another weeknight option.
Why you’ll love this dish
This recipe balances convenience with bold flavor. Ground chicken cooks quickly and soaks up the sweet chili-peanut sauce, while shredded carrot and cabbage add crunch without extra fuss. It’s naturally low-carb when served in lettuce leaves and easy to scale up for crowds.
“A weeknight favorite—bright, fast, and addictively saucy. My kids even ask for seconds.” — home cook review
Reasons to try it:
- Fast: total cook time ~20–25 minutes.
- Flexible: swap protein or omit peanuts for allergies.
- Crowd-pleasing: mild sweetness with a touch of heat appeals to many palates.
- Light but satisfying: lettuce makes it feel fresh and clean.
How this recipe comes together
This is a straightforward sauté-and-toss recipe. Start by browning ground chicken with garlic and chopped onion, then add shredded vegetables so they soften but retain crunch. Whisk a simple sauce of sweet chili sauce, peanut butter, soy sauce, and fresh ginger; stir it into the skillet so every bite is coated. Spoon the finished mixture into prepared lettuce cups and top with cilantro and green onion.
Expect these steps: sauté protein → add vegetables → mix sauce → combine and serve. No marinating required, which makes it ideal for last-minute dinners.
What you’ll need
- 1 tablespoon olive oil (or vegetable/canola oil)
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1/2 sweet onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup carrot, shredded
- 1/2 cup finely shredded cabbage
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup sweet chili sauce (find in the Asian aisle)
- 1 tablespoon chunky peanut butter (smooth works too)
- 1/4 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
- Crushed red pepper flakes, to taste
- Boston bib lettuce or romaine leaves for serving
Ingredient notes and substitutions:
- Peanut allergy: swap peanut butter for almond butter or tahini, or use a seed butter and add a splash of lime for balance.
- No sweet chili sauce: mix hoisin with a bit of honey and sriracha to mimic sweet + heat.
- Ground turkey or lean pork work interchangeably with ground chicken.
Step-by-step instructions
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add 1 pound ground chicken, 4 cloves minced garlic, and 1/2 chopped sweet onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, breaking the chicken up with a spatula, until no longer pink and beginning to brown (about 6–8 minutes).
- Stir in 1 cup shredded carrot, 1/2 cup shredded cabbage, and the chopped green onions. Cook another 4–5 minutes, until vegetables are tender-crisp.
- Meanwhile, whisk sauce in a small bowl: 1/3 cup sweet chili sauce, 1 tablespoon peanut butter, 1/4 tsp freshly grated ginger, 2 teaspoons low-sodium soy sauce, and crushed red pepper flakes to taste. Stir until smooth.
- Pour the sauce into the pan. Add 1/4 cup chopped cilantro. Stir well and cook 1–2 minutes so everything is heated through and coated.
- Spoon 2–3 tablespoons of the mixture into individual lettuce leaves. Serve immediately.
Quick safety note: always cook ground poultry to an internal temperature of 165°F (74°C) and refrigerate leftovers within two hours.
Best ways to enjoy it
These wraps are terrific as a hands-on main or part of a party spread. Plate several lettuce leaves alongside small bowls of extra sauce, chopped peanuts, lime wedges, and sliced cucumbers for a DIY station. For a heartier meal, add a simple side of jasmine rice or quick pickled cucumber salad.
For a contrasting crunch and different flavor profile, you can serve them with a crispy chicken appetizer — fans of crunchy poultry often pair well with something like air fryer ranch-crusted chicken bites on the side.
Storage and reheating tips
- Refrigerator: Store the cooked chicken mixture (without lettuce) in an airtight container for 3–4 days.
- Freezer: Freeze the filling-only in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low until steaming, or microwave in 30-second bursts, stirring between intervals. Reheat to an internal temperature of 165°F (74°C).
- Lettuce: Do not store assembled wraps long-term—lettuce wilts as it absorbs moisture. Store washed leaves in a zip-top bag with paper towels to absorb excess moisture for up to 3 days.
- Food safety: Refrigerate cooked food within two hours and never refreeze leftovers that were thawed at room temperature.
Helpful cooking tips
- Dry your lettuce: For crisp wraps, spin or pat leaves dry. Wet leaves get soggy fast.
- Use a hot pan: Browning the ground chicken adds flavor. Don’t overcrowd the skillet.
- Texture is key: Don’t overcook the shredded vegetables; they should remain slightly crisp for contrast.
- Sauce consistency: If the sauce seems too thick, add a teaspoon of water or lime juice to thin slightly and brighten flavor.
- Make it ahead: Cook and cool the filling, then store separately. Reheat and assemble right before serving to keep wraps crisp.
- Allergy tweak: For peanut-free, use sunflower seed butter and add a splash of rice vinegar for acidity.
Creative twists
- Vegetarian: Swap ground chicken for crumbled extra-firm tofu or seasoned lentils. Add more mushrooms for meaty umami.
- Spicy: Add sriracha or more crushed red pepper to the sauce, or top each wrap with thinly sliced fresh chilies.
- Crunch upgrade: Top with chopped roasted peanuts, toasted sesame seeds, or fried shallots.
- Citrus kick: Stir in lime zest and a squeeze of lime juice to the sauce for brightness.
- Meal prep bowls: Serve the filling over rice or quinoa with raw vegetables if you prefer a grain bowl instead of lettuce cups.
Your questions answered
Q: Can I make these ahead for a party?
A: Yes—prepare the filling and chill it. Reheat the filling right before guests arrive and keep the lettuce chilled and dry. Assemble at the last minute so leaves stay crisp.
Q: What can I use instead of peanut butter?
A: Almond butter, cashew butter, or sunflower seed butter all work. Adjust salt and sweetness to taste. For a nut-free option, tahini plus a touch of honey or maple syrup can be a good swap.
Q: Is ground chicken the best option?
A: Ground chicken is lean and mild, letting the sauce shine. Ground turkey, pork, or a combination with finely diced mushrooms are excellent alternatives.
Q: How spicy is this recipe?
A: It’s mildly spicy from crushed red pepper and sweet chili sauce. Increase heat with extra red pepper flakes or sriracha if you like it hotter.
Q: Can I freeze assembled wraps?
A: No—don’t freeze assembled wraps. Lettuce becomes watery when thawed. Freeze only the cooked filling.
If you want a printable version or a shopping checklist, let me know and I’ll format one for you.
Thai Chicken Lettuce Wraps
Ingredients
Main Ingredients
- 1 tablespoon olive oil (or vegetable/canola oil)
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1/2 sweet onion chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup carrot, shredded
- 1/2 cup finely shredded cabbage
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup sweet chili sauce find in the Asian aisle
- 1 tablespoon chunky peanut butter smooth works too
- 1/4 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
- Crushed red pepper flakes, to taste
- Boston bib lettuce or romaine leaves for serving
Instructions
Cooking
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add 1 pound ground chicken, 4 cloves minced garlic, and 1/2 chopped sweet onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, breaking the chicken up with a spatula, until no longer pink and beginning to brown (about 6–8 minutes).
- Stir in 1 cup shredded carrot, 1/2 cup shredded cabbage, and the chopped green onions. Cook another 4–5 minutes, until vegetables are tender-crisp.
- Meanwhile, whisk sauce in a small bowl: 1/3 cup sweet chili sauce, 1 tablespoon peanut butter, 1/4 tsp freshly grated ginger, 2 teaspoons low-sodium soy sauce, and crushed red pepper flakes to taste. Stir until smooth.
- Pour the sauce into the pan. Add 1/4 cup chopped cilantro. Stir well and cook 1–2 minutes so everything is heated through and coated.
- Spoon 2–3 tablespoons of the mixture into individual lettuce leaves. Serve immediately.