A restaurant style recipe, that's so easy and so quick to make (just 15 minutes!), never spend money on take-out again. These Thai Chicken Lettuce Wraps are filled with fresh veggies, ground chicken, with a homemade simmer sauce that you're going to love.
Table of Contents
About these Lettuce Wraps
It's so fun to recreate your favorite restaurant food at home and that's exactly what I did with these Thai Chicken Lettuce Wraps.
Ground chicken, crisp carrots, bean sprouts, and basil all cooked in a flavorful Thai inspired simmer sauce and wrapped in fresh lettuce leaves. This meal is SO fresh and SO flavorful.
Not to mention, these chicken lettuce wraps are cheap and easy to make too. Why spend money on restaurant food when you can make it at home for less?! It's perfect for a night in and can be a fun meal to whip up as you watch your favorite show or listen to some good tunes!
And if you're looking for more Thai inspired recipes, check out this Thai Basil Beef, Sweet Thai Chicken and Veggie Bowl or this Spicy Thai Salad that you'll love, too!
Recipe Ingredients
- Chicken - I use ground chicken because it cooks up much faster and is less hassle. Plus I prefer the texture of ground meat for these lettuce wraps versus larger pieces.
- Veggies - We'll include bell pepper, bean sprouts, carrots, and basil.
- Soy Sauce - Umami flavor! Use coconut aminos to make this recipe Gluten Free.
- Honey - Adds a hint of sweetness in contrast the strong saltiness of the soy sauce and balance the heat from the spices.
- Iceberg Lettuce - I prefer iceberg lettuce for this Thai chicken lettuce wraps because the leaves are sturdy enough to hold everything yet soft enough to fold.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Start by dicing the vegetables. Finely slice the onions, red bell peppers, and carrots. Crush the peanuts so they are a crumble.
2. Heat a skillet to medium heat with olive oil. Once the oil is fragrant, add diced onions, minced ginger, and garlic paste. Sautee for 3-5 minutes.
3. Add the bell peppers and carrots to the skillet. Stir together. While it's cooking, combine the dressing in a mason jar. Make the PB2 first. Then add everything else and shake it until it's a creamy peanut sauce.
4. Push the vegetables to one side of the skillet and add the ground chicken. Cook for another 5-7 minutes or until meat is thoroughly cooked.
5. Add the bean sprouts and stir. Drizzle the peanut Thai sauce over the skillet and mix together. Garnish the skillet with fresh basil and crushed peanuts.
6. Place the lettuce wraps on a plate and divide the Thai chicken mixture into equal servings. This mixture is also delicious served with stir fry noodles. The flavor is impeccable! Enjoy!
Recipe FAQs
Store the meat mixture separate from the lettuce in an airtight container for up to 4 days. Reheat meat in the microwave for ~60 seconds before adding to lettuce cups and enjoying.
Absolutely! Replace the ground chicken with crumbled tofu or crumbled tempeh. Or if you're not wanting it to make it vegetarian but want to try something instead of chicken, try ground turkey or diced steak.
Serve alone as an appetizer, or make it a main dish with a side of miso soup, dumplings, egg rolls, or fried rice. Another tasty idea, add a fried egg on top!
You don't have to make lettuce wraps! The chicken mixture is also serve in regular/corn tortillas, have it over stir fry noodles or rice, or even make it into a buddha bowl with some roasted sweet potatoes.
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Thai Chicken Lettuce Wraps
Equipment
- skillet
- Cutting Board
- Knife or Vegetable Chopper
- Measuring Spoons
- Rubber Spatula
- Mason jar
Ingredients
- 1 lb ground chicken
- 1 red pepper, finely cut in strips
- 1 small white onion, diced
- ½ can bean sprouts, drained
- ½ cup carrots, shaved
- ¼ cup basil, cut into strips
- ¼ cup crushed peanuts
- 1 tbsp olive oil
- 1 tbsp minced ginger
- 1 tbsp garlic paste
Sauce ingredients
- ¼ cup PB2
- 1 tbsp honey
- 1 lime, juiced
- 2 tbsp soy sauce, reduced sodium
- ½ tsp red pepper flakes
- 1 ½ tsp sriracha
For serving
- Iceburg lettuce
Instructions
- Start by dicing the vegetables. Finely slice the onions, red bell peppers, and carrots. Crush the peanuts so they are a crumble.
- Heat a skillet to medium heat with olive oil. Once the oil is fragrant, add diced onions, minced ginger, and garlic paste. Saute for 3-5 minutes.
- Add the bell peppers and carrots to the skillet. Stir together. While it's cooking, combine the dressing in a mason jar. Make the PB2 peanut butter first. Then shake everything until it's mixed and it's a creamy peanut sauce.
- Push the vegetables to one side of the skillet and add the ground chicken. Cook for another 5-7 minutes or until meat is thoroughly cooked.
- Add the bean sprouts and stir. Drizzle the peanut Thai sauce over the skillet and mix together. Garnish the skillet with fresh basil and crushed peanuts.
- Place the lettuce wraps on a plate and divide the Thai chicken mixture into equal servings. This mixture is also delicious served with stir fry noodles. The flavor is impeccable! Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find THAI CHICKEN LETTUCE WRAPS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Anne Hughes says
Really good!!! I was missing some of the spices so I put in fresh minced ginger and I little natural peanut butter. Still super yummy! Will make them again with all the right ingredients !
Sydney says
So excited to try this!!!
Katrina says
I can never get Eric to eat vegetables and these were sooo good he didn’t even pick out the peppers and onions (and that says ALOT about this recipe)
Sam Campbell says
Such a yummy and easy weeknight dinner recipe! Had plenty of leftovers for lunch the next day over rice, and it was just as good a day later. Will definitely make again!
Trisha says
I made this for my pretty picky family and everyone loved it!
Sydney says
Lettuce wraps seem intimidating and typically something I would order only at a restaurant, but these were so easy! One pan recipes are a dream!! I used tofu instead of chicken and added some water chestnuts instead of carrots because its all I had on hand, and let me tell you DELISH. Thank you courtney!!
Johanna Zonca says
Such an easy dinner to throw together! Very flavorful, and the colors are so pretty. Quickly became a favorite go-to meal!
Alyssa says
These were so good! I have been making these usually weekly ever since i tried them. I didn’t have a pepper this time so i added water chestnuts. Love them either way but such a staple recipe!
Courtney Paige says
The flavors packed into this meal!! Love making these for lunch.