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 with so many different ways to enjoy it.
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 money?! And since this is so quick and easy, you're not losing much time on it either. 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!
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Ingredients for Thai Chicken Lettuce Wraps
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.
Red Pepper / White Onion - Both vegetables add flavor and crisp texture to the wraps.
Bean Sprouts - Is it just me or does anyone else LOVE bean sprouts?! They're just so simple, no prep needed, and have a great neutral flavor yet are packed with good nutrients!
Carrots - The shaved carrots add the perfect crisp bite of slight sweetness to the lettuce wraps.
Basil - Fresh is best and gives such a Thai inspired flavor to the chicken and veggie mix.
Soy Sauce - The base of the simmer sauce, if you don't have soy sauce try substituting for coconut aminos.
Paprika / Sriracha - Adds a kick of heat and burst of flavor to the sauce.
Lime Juice - The acidity is needed to balance out the sauce flavor. Sub for lemon if needed.
Honey - Adds a hint of sweetness to counteract the strong flavor of soy sauce and balance the heat from the spices.
Garlic - Fresh minced will give the best flavor but you can sub for ⅛ tsp powdered garlic.
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.
Easy Meal Prep: One Pan Lettuce Wraps
I told you that these Thai chicken lettuce wraps were easy and I wasn't lying! As you'll see, there's minimal prep to be done and then these wraps are ready to be made.
- Add the meat and produce into an oiled pan on medium heat.
- After 5 minutes, add remaining ingredients (this is going to create the sauce!)
- Cook for another 5-7 minutes or until meat is thoroughly cooked.
- Serve in freshly washed lettuce wraps or with stir fry noodles. The flavor is impeccable!
- Enjoy!
Suggestions and Alternatives for Thai Chicken Lettuce Wraps
Besides how easy and cost effective these chicken lettuce wraps are to make, they're also super fun to customize! From the mix ingredients to the final product, here are some ways to switch things up.
Use diced chicken/steak or ground turkey instead of ground chicken. Or to make this vegan, sub the meat for crumbled tempeh or roasted tofu!
Instead of the veggies listed in the recipe, use whatever is in your fridge or shop seasonally! I think sliced zucchini, broccoli florets, shaved cabbage, green peas, spinach, or even kale would all be tasty in these wraps.
Add fresh herbs like oregano, chives, mint, dill, or parsley to the pan and let simmer with everything else.
If lettuce wraps aren't for you, get creative with how you serve the Thai chicken and vegetable mix. You could use regular/corn tortillas, have it over stir fry noodles or rice, or even make it into a buddha bowl with some roasted sweet potatoes.
To add some flavor and moisture to the lettuce wraps, try adding avocado slices, a lime aioli, dijon mustard, or a chili sauce overtop.
More recipes I think you'll love:
Honey Teriyaki Shrimp Lettuce Wraps
Sweet Thai Chicken and Veggie Bowl
Spicy Thai Salad with Udon Chicken
Trader Joe's Beef and Broccoli Stir Fry
Homemade California Poke Bowls
Thai Chicken Lettuce Wraps
Equipment
- skillet
- Cutting Board
- Knife
- Measuring Spoon
Ingredients
- 1 lb ground chicken
- ½ red pepper, finely cut in strips
- ½ cup white onion, diced
- ½ can bean sprouts, drained
- ½ cup carrots, shaved / finely chopped
- ¼ cup fresh chopped basil
- Sauce ingredients
- 1 tablespoon lime juice
- 2 tablespoons soy sauce, reduced sodium
- ½ tsp paprika
- 1 tsp sriracha
- 1 tablespoon olive oil
- 1 tsp dried basil
- ½ tsp honey
- ½ tsp minced garlic
- Iceburg lettuce
Instructions
- Add all ingredients (including sauce ingredients) to an oiled pan on medium heat. Cook for 10-12 minutes until meat is thoroughly cooked.
- Serve in lettuce wraps or with stir fry noodles.
- Enjoy!
Notes
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, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Thai Chicken Lettuce Wraps
1 serving: 10 grams Carbs | 15 grams Fat | 25 grams Protein
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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 !
So excited to try this!!!
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)
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!
I made this for my pretty picky family and everyone loved it!
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!!
Such an easy dinner to throw together! Very flavorful, and the colors are so pretty. Quickly became a favorite go-to meal!
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!