Thai Chicken Lettuce Wraps

These Thai chicken lettuce wraps cook up in one pan in just 30 minutes. They’re made with simple ingredients, including ground chicken, crisp vegetables, and a flavorful homemade sauce. Serve them in fresh lettuce leaves or over rice for an easy weeknight meal!

Thai chicken lettuce wraps are one of my favorite weeknight dinners to make. I typically rotate this recipe with my ground turkey teriyaki because they both comes together quickly and tastes great as leftovers. I almost always double or triple the recipe, and it usually ends up becoming lunch for the rest of the week.

As a mom, I especially love that I can customize this recipe. My kids enjoy the filling over jasmine rice, and I love having it with a salad or roasted potatoes. The slightly sweet sauce makes it approachable for picky eaters, and you can easily adjust the heat by adding more or less sriracha.

The best part? The filling for these Thai chicken lettuce wraps is fantastic for meal prep! Simply portion it into containers with rice and your favorite vegetables for an easy grab-and-go meal throughout the week. It also freezes beautifully, so I often make an extra batch and stash it in the freezer for up to 3 months. When you’re ready to enjoy it, just reheat the filling and serve it in fresh lettuce leaves with a sprinkle of peanuts.

Ingredients

• Sweet onion: Sweet onion adds flavor and a touch of natural sweetness to balance the savory sauce. Yellow onion is fine, too!
• Ground chicken: Use ground chicken with a mix of dark and white meat for the best texture and flavor. Avoid 98-99% fat-free varieties, which can dry out easily.
• Shredded carrots: Carrots add color, texture, and a touch of sweetness. I often use pre-shredded carrots as a quick shortcut, but I recommend grating large carrots for the best texture. Use the largest holes on a box grater.
• Green onions: These add freshness and a mild onion flavor. Thinly slice both the white and green parts. Save a few extra slices for garnish before serving!
• Lettuce: Butter lettuce is ideal because the leaves are soft, flexible, and naturally cup-shaped. Bibb lettuce or Boston lettuce also work well.
• Peanuts: These are totally optional, but add a delicious crunch and nutty flavor. I like to chop them a bit before serving.
• Coconut aminos or low-sodium soy sauce: Coconut aminos is a savory sauce made from fermented coconut sap. It’s slightly sweeter and less salty than soy sauce, making it a popular gluten free and soy free alternative. I like using Coconut Secret. Low sodium soy sauce also works!
• Fresh lime juice: Freshly squeezed lime juice is best. You’ll get about 2 tablespoons lime juice from one lime.
• Rice vinegar: This brings a little acidity to balance the sweet and savory flavors. Make sure to grab unsweetened rice vinegar which only contains vinegar and water.
• Honey: Honey is the perfect way to balance the savory and tangy flavors. It’s why my kids love this recipe! Go with raw honey for the best flavor and added nutrients.
• Sesame oil: A small amount of sesame oil adds rich, nutty flavor. Get an expeller pressed organic sesame oil (not toasted).
• Sriracha: This adds just a touch of heat. I’m a big fan of Yellowbird Sriracha, which uses organic spices and doesn’t have added processed sugar.

See recipe card for full information on ingredients and quantities.

Substitutions

If you’re missing an ingredient, here are a few easy swaps you can make:

• Fresh garlic: Use 1/2 teaspoon garlic powder instead.
• Ground chicken: Ground turkey is the easiest substitute, but lean ground beef also works!
• Shredded carrots: Swap for finely shredded cabbage, broccoli slaw, or coleslaw mix.
• Peanuts: Substitute chopped cashews, almonds, or sesame seeds. Omit entirely if you need it to be nut free.
• Rice vinegar: Apple cider vinegar or white wine vinegar provide a similar tangy flavor.
• Honey: Swap for maple syrup. This will make the sauce a little less sweet.
• Sesame oil: While sesame oil adds signature flavor, you can omit it if needed or replace it with a neutral oil like avocado oil.
• Sriracha: Use your favorite hot sauce, chili garlic sauce, or leave it out completely if you don’t want the heat.

How to Make Thai Chicken Lettuce Wraps

1. Make the sauce: In a measuring cup or small bowl, whisk together all of the ingredients for the sauce until smooth. Set aside.
2. Saute: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Brown: Add the garlic and cook until fragrant, about 30–60 seconds. Add the ground chicken, ginger, sea salt, and black pepper. Cook, breaking up the meat with a wooden spoon, until the chicken is fully cooked and lightly browned, about 6–8 minutes.
4. Simmer: Stir in the shredded carrots and cook for 2–3 minutes, until just tender. Add the sauce and green onions and simmer until the mixture is slightly thickened and well coated, about 3–5 minutes.
5. Serve: Spoon the chicken mixture into butter lettuce leaves and top with additional green onions and chopped peanuts, if using.

FAQs

Recipe Tips

• Don’t overcook the chicken. Ground chicken can dry out quickly. Cook it just until it’s no longer pink, then let the sauce finish the cooking process. For food safety, ground chicken should be cooked to an internal temperature of 165°F.
• Use dark meat ground chicken. Ground chicken made with a mix of dark and white meat will give you the best flavor and texture. Skip 98–99% lean varieties for this recipe.
• Use bagged shredded carrots. Freshly shredded carrots offer the best texture and flavor, but pre-shredded carrots are a great shortcut when you’re short on time.
• Prep the lettuce ahead of time. Wash and thoroughly dry the lettuce leaves before you start cooking so they’re ready to fill and serve as soon as the chicken is done.
• No fresh garlic? Use 1/2 teaspoon garlic powder instead.
• Let the sauce simmer. Give the sauce a few minutes to simmer with the chicken so the flavors have time to meld and the sauce can reduce slightly.
• Control the heat. Sriracha adds a nice kick, but it’s easy to adjust. Omit it entirely if you don’t enjoy spicy foods, or reduce it to 1–2 teaspoons for a milder flavor.
• Double it for meal prep. This recipe is perfect for meal prep. Make a double batch in a large 11-inch skillet and enjoy the filling throughout the week in lettuce wraps or rice bowls.

Serving

I make the filling for Thai chicken lettuce wraps regularly because it’s incredibly versatile and pairs well with so many of my favorite sides. While it’s traditionally served in lettuce wraps, don’t be afraid to get creative!

Here are my favorite ways to serve it:

• Over a bed of jasmine rice. It’s the perfect combination of protein and starchy carbs. Place 1 serving over 1 cup cooked rice.
• With a side of vegetables, like my rainbow roasted veggies or garlic butter broccoli
• With a side salad like my classic house salad
• Serve it overtop roasted potatoes, like my crispy roasted sweet potatoes or smashed fingerling potatoes
• Build meal prep containers with the chicken filling, rice, and vegetables for grab-and-go lunches throughout the week.

Storage

STORE: Store the Thai chicken filling separately from the lettuce leaves in an airtight container in the refrigerator for up to 4 days. Keeping them separate helps the lettuce stay crisp and fresh. The filling tastes just as delicious the next day, so it’s great as leftovers!

FREEZE: Let the ground chicken filling cool completely, then transfer it to a freezer-safe container or silicone storage bag. Freeze for up to 3 months. Use fresh lettuce leaves when serving.

REHEAT: Reheat the chicken filling in a skillet over medium heat or in the microwave until warmed through. If needed, add a splash of water to loosen the sauce before serving.

More Healthy Chicken Dinners

• Greek Chicken Meatballs
• Slow Cooker Greek Chicken
• Oven Baked Chicken Bites
• Grilled Chicken Skewers
• Instant Pot Chicken Stew

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Sasha Hooper / Sasha Hooper