Are Thai chicken lettuce wraps spicy?

As written, this is a mildly spicy dish. Reduce or omit the Sriracha for a no-heat version, or add more if you like the heat.

How do I keep the lettuce wraps from falling apart?

Butter lettuce works best because the leaves are soft and flexible. For extra support, use two lettuce leaves stacked together before filling.

Can I make the ground chicken for meal prep?

Yes. The chicken filling can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator. For easy lunches throughout the week, portion the filling into four meal prep containers and serve with jasmine rice and your favorite vegetables.

Can this recipe be gluten free?

Absolutely! Use coconut aminos or certified gluten-free tamari instead of traditional soy sauce.

Yes! This recipe is family-friendly. My kids are fairly picky and love the slightly sweet flavor of the sauce. For younger kids or sensitive eaters, reduce or omit the sriracha and let everyone build their own lettuce wraps. You can also serve the chicken mixture over jasmine rice for an easy kid-approved meal.

Thai Chicken Lettuce Wraps

Name: Thai Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: Thai
Ingredients: 1 tablespoon olive or avocado oil; ½ cup sweet onion; 3 cloves garlic, minced; 1 pound ground chicken; ½ teaspoon fine sea salt; ½ teaspoon ground ginger; ⅛ teaspoon ground black pepper; 1 cup shredded carrots; 3 green onions, thinly sliced; 1 head butter lettuce, leaves removed and washed; ¼ cup peanuts, optional for topping; ¼ cup coconut aminos or low-sodium soy sauce; 2 tablespoons fresh lime juice; 1 tablespoon rice vinegar; 2 tablespoon honey; 2 teaspoon sesame oil; 1 tablespoon Sriracha

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Recipe

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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!

Prep: 10Cook: 26Total: 36 minutes

Servings: 4 servings 1x

Ingredients

1 tablespoon olive or avocado oil
½ cup sweet onion
3 cloves garlic, minced
1 pound ground chicken
½ teaspoon fine sea salt
½ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup shredded carrots
3 green onions, thinly sliced
1 head butter lettuce, leaves removed and washed
¼ cup peanuts, optional for topping

Sauce:

¼ cup coconut aminos or low-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 tablespoon honey
2 teaspoon sesame oil
1 tablespoon Sriracha

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Instructions

Make the sauce: In a measuring cup or small bowl, whisk together all of the ingredients for the sauce until smooth. Set aside.
Saute: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
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.
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.
Serve: Spoon the chicken mixture into butter lettuce leaves and top with additional green onions and chopped peanuts, if using.

Notes

This recipe makes approximately 12–16 lettuce wraps, depending on the size of your lettuce leaves and how much filling you use per wrap.
To shred the carrots, use the largest grate on a box grater. You can also use bagged (pre-shredded) carrots if you’re short on time.
Alternatively, you can serve this over Jasmine rice.
For a milder version, reduce the sriracha to one teaspoon or omit it entirely. For extra spice, add an additional 1-2 teaspoons sriracha or a pinch of red pepper flakes.
You can also use rotisserie chicken. After you cook the garlic, add the seasoning and shredded carrots. Once the carrots are soft, add around 3–4 cups of shredded rotisserie chicken along with the sauce and green onions. Simmering until heated through.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/thai-chicken-lettuce-wraps/