Thai chicken lettuce wraps are a quick dinner of ground chicken cooked with garlic, ginger, hoisin and soy sauce, then mixed with water chestnuts and carrots. Spoon the filling into lettuce leaves, scatter over cilantro and peanuts, and finish with a squeeze of lime.

Table of Contents

Ingredients:

1 lb ground chicken
1 tablespoon sesame oil
2 cloves garlic, minced
1-inch ginger, grated
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon Sriracha (optional)
1/2 cup water chestnuts, finely chopped
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup fresh cilantro, chopped
1 head of butter lettuce or iceberg lettuce
1 tablespoon crushed peanuts (optional)
Lime wedges for serving

Instructions:

Cook the Chicken: Heat sesame oil in a large pan over medium heat. Add ground chicken and cook until browned, breaking it apart with a spoon.
Sauté Aromatics: Add minced garlic and grated ginger to the pan. Stir well and cook for 1-2 minutes until fragrant.
Add Sauce: Stir in hoisin sauce, soy sauce, rice vinegar, and Sriracha (if using). Mix well to coat the chicken evenly.
Add Vegetables: Toss in water chestnuts, shredded carrots, and chopped green onions. Cook for another 2-3 minutes until the mixture is heated through.
Assemble Wraps: Spoon the chicken mixture into lettuce leaves, garnishing with fresh cilantro and crushed peanuts.
Serve: Squeeze fresh lime juice over the wraps and enjoy!

More Tips for Better Lettuce Wraps

Brown the chicken well. Break it into small pieces with a spoon as it cooks so the sauce coats every bite.
Chop the water chestnuts finely. They add crunch without making the filling hard to scoop.
Prepare the lettuce first. Separate and wash the leaves, then pat them dry so they stay crisp and are easy to fold.
Fill just before serving. Spoon the warm filling into cold lettuce at the table so the leaves do not wilt.
Control the heat. Add the Sriracha for a spicy kick, or leave it out and let guests add their own.

Serve It as a Wrap Bar

Put the filling in a bowl and set out the lettuce leaves, cilantro, crushed peanuts and lime wedges so everyone can build their own wraps. It works as a quick weeknight dinner or as a light starter for guests.

Reheating Leftovers

Keep the lettuce separate from the filling. Reheat the stored chicken mixture until it is steaming hot all the way through before spooning it into fresh lettuce leaves.

Allergen Note

The optional peanuts are a common allergen, and hoisin and soy sauce contain soy. Check your sauce labels if you are cooking for someone with an allergy.

Nutritional Information (Per Serving – Approximate)

Calories: 220 kcal
Protein: 22g
Carbohydrates: 12g
Fat: 10g
Fiber: 2g
Sodium: 480mg
Sugar: 5g

Tips for the Best Thai Chicken Lettuce Wraps

Use butter lettuce or romaine lettuce for easy wrapping.
Add extra crunch with chopped peanuts or cashews.
Store leftover chicken mixture in an airtight container for up to 3 days.

These Thai Chicken Lettuce Wraps are perfect for a quick weeknight dinner, meal prep, or a healthy appetizer. Give this recipe a try and enjoy a delicious, guilt-free meal!

Frequently Asked Questions

Which lettuce is best for wrapping?

Butter lettuce and romaine are the easiest to fold around the filling, and the recipe works with iceberg too.

Can I make the filling spicy or leave out the heat?

The Sriracha is optional, so add a teaspoon if you want some heat or skip it for a milder filling.

How long do leftovers keep?

Store the cooked chicken mixture in an airtight container in the fridge for up to 3 days, and fill fresh lettuce leaves when you are ready to eat.

Browse more in our Chicken Recipes collection.

Thai Chicken Lettuce Wraps Recipe and Its Nutritional Information