Thai Chicken Lettuce Wraps
Hello, fellow food lover! You know those days when you want something that feels like takeout but isn’t as heavy—or as pricey? Well, Thai Chicken Lettuce Wraps are my answer. First time I tried these, my kids found it hilarious that we were eating out of lettuce instead of bread (“Is this a salad taco, Mum?”). It was a total mess the first try (I didn’t wash the lettuce well—let me tell you, gritty chicken is not a flavor profile I want to revisit), but since then, they’ve become a sort of low-key hero meal in our house. And the sauce! I could practically drink it (not that I have, though, once it came dangerously close when my pour was a bit overenthusiastic).
Why I Keep Making This (And Why You Might Too!)
- I make this on weeknights when the fridge is looking sad—just a scrappy pack of ground chicken and, if I’m honest, sometimes wiltier-than-supposed-to-be lettuce.
- My family goes mad for these and, yes, every single time, we end up with sticky fingers and someone wearing the sauce. (I think there’s a law.)
- It’s super customizable. Fussy eaters just skip the cilantro, and I pile on extra peanuts (I know, classic Mum-move).
- Sneaky bonus: it’s light but super filling, even if my other half always manages to down half the pan while I’m still plating up.
- Oh, and cleanup’s a doddle (unless you drop chicken on the oven—my own personal trend).
What You’ll Need (+Swaps If You’re Scrambling)
- 500g ground chicken (I’ve made this with turkey in a pinch; honestly, tofu’s worked too, but the kids sniff out the difference.)
- 1 tablespoon olive oil (peanut oil feels fancier, but I never remember to buy it)
- 3 cloves garlic, minced—not gonna lie, the pre-minced jar stuff works here if you’re in a rush
- 1 thumb-sized piece fresh ginger, grated—if you skip this, it’s just not the same, but I won’t tell
- 2 tablespoons soy sauce (I sometimes go half-and-half with tamari, especially if my gluten-free friend’s over)
- 1 tablespoon fish sauce—My gran insists on Red Boat, but store brand does the job
- 1 tablespoon brown sugar—or honey, or maple syrup if you’re living dangerously
- 1–2 teaspoons sriracha, to taste; sometimes I just drop in a few chilli flakes because that’s what’s kicking about in the pantry
- 1 small red onion, finely chopped (spring onions if that’s what I’ve got left, or skip it if onions are on the blacklist tonight)
- 1 red bell pepper, diced (orange or yellow works, green is, well, less cheerful)
- 1/2 cup shredded carrots (full transparency: bagged pre-shredded carrots are the real MVP here)
- Butter lettuce (aka Bibb, or even iceberg in dark times—just try to keep the leaves whole-ish)
- Chopped roasted peanuts, lime wedges, cilantro for serving (I always go too heavy with the peanuts, and nobody’s ever complained)
How I Throw This Together (And You Can Too)
- First: Heat the oil in a biggish pan over medium-high. Toss in the garlic and ginger. Should smell amazing in about a minute. Don’t let it burn—believe me, burnt garlic has its own way of haunting your kitchen.
- Chuck in your ground chicken. Break it up with a wooden spoon (or spatula, or whatever’s handy) as it cooks. You want it just golden and crumbly—nothing pink left.
- Now, add the onion and let it soften up a bit… probably about 2–3 minutes. If nobody’s watching, this is a good point to sneak a taste.
- Toss in bell pepper and carrots, stir everything around. It’ll look a bit uneven, but that sorts itself out; just trust me.
- Mix in soy sauce, fish sauce, brown sugar, and sriracha. Stir, then let the whole lot simmer for another few minutes so it thickens and gets glossy. Don’t worry if it seems runny at first—it thickens as it cools. Or sometimes it doesn’t and you just go with it.
- Prep your lettuce: Pull those leaves apart, rinse well (seriously, don’t be me and skip this), pat dry, and lay out for scooping.
- Spoon the warm chicken mix into lettuce cups, top with chopped peanuts, lime juice, and fresh cilantro (or more sriracha, if you’re brave).
The Stuff I Wish Someone Had Warned Me About
- I tried subbing in iceberg lettuce for Bibb once and, well, prepare for shattering leaves and a lot of awkward sauce drips down your elbow.
- Using a food processor for the veggies is fast, but also: you end up with a mush if you’re not careful. Bigger chunks = better crunch, so don’t get carried away.
- Actually, I find it works way better to underfill each wrap, even though the temptation is to cram it all in (I’m an over-scooper, what can I say).
- If you’re out of peanuts, crushed cashews step up nicely.
Yup, I’ve Tried Variations (Some Good, Some…Less So)
- I’ve swapped in ground pork—surprisingly delicious, though it feels richer, if that makes sense?
- Tried with tofu for a veggie friend; I just pressed it first and crisped it up a bit. Family noticed, but no revolts.
- I once tried sweet chilli sauce instead of sriracha. Wouldn’t recommend—just too sweet, it overpowers everything. Learned my lesson!
- Adding water chestnuts sounded fun in theory…turns out I don’t love the crunch. But maybe you’ll dig it?
Equipment (Or What I Actually Use)
- Big frying pan or wok—if yours has seen better days like mine, it just means more character.
- Sharp knife—well, mine is kinda sharp, but even a sorta blunt one gets you there. In a pinch, kitchen scissors work for salad-y bits.
- Wooden spoon. Metal works, but everything sounds like a wrestling match when you’re cooking.
- No lettuce spinner? Wrap leaves in a kitchen towel and give ‘em a quick shake outside (unless it’s raining… rookie error, trust me).
If By Some Miracle You Have Leftovers…
Pop the chicken filling in a sealed container in the fridge. Probably lasts up to three days, but honestly, ours never lasts more than a day—leftover wraps become the mysterious midnight snack. Oh! Never store stuffed wraps (they wilt, go sad, and your next lunch will be soggy). Keep filling and lettuce separate, always.
How We Actually Serve Them Over Here
I’m big on spreading everything out like a DIY bar: lettuce leaves, bowls of peanuts, extra chopped cilantro, those tiny bottles of sriracha (the ones that always squirt sideways, why is that?). Sometimes, I sneak in sticky rice on the side if I’m feeling wild. My family always squabbles over the last lettuce leaf, so I buy double if I remember.
Real Life Lessons (AKA Pro Tips)
- One time, I rushed and threw in the ginger with the veggies. Totally missed out on the flavor punch. So, ginger and garlic first. Non-negotiable for me now.
- Let the sauce sit with the meat for a minute or two off the heat—it absorbs the extra liquids and tastes better, trust me.
- If you try to wrap the leaves the moment the filling’s done, you’ll scorch your fingers. Wait a minute (I always forget—ow!).
Burning Questions People Actually Ask Me
- Can I make this with beef? Yep! Go for a leaner mince, though, and dial back the fish sauce a tad. Beef sometimes overpowers the subtle flavors, but some folks love that.
- Is there a vegetarian version that actually tastes good? Definitely. Like I said, tofu works if you crisp it up first, and tempeh is a surprise hit if you like that nuttier flavor. Quorn mince? Haven’t tried, but my friend Maddie swears by it.
- What’s the best lettuce—really? Bibb or Boston. But you can scrape by with romaine hearts or even biggish baby spinach leaves in a pinch (not textbook, but eats all the same).
- Can I freeze the chicken? In theory, yes, but honestly I think it’s way tastier made fresh. Once froze a batch—came back to a weird texture. If you must, check out practical freezing tips on Bon Appétit.
- Do I have to use fish sauce? I hate the smell! You can skip it (use extra soy instead), but it really adds that umami depth. Or look up vegan fish sauce recipes at Minimalist Baker.
- Do I need a wok? Nah, a big frying pan is just fine. That’s what I use 9 times out of 10, anyway. Don’t stress it.
Random shoutout: If you’re into making your own sauces, Serious Eats has a great guide to Thai chili sauces that’s worth the rabbit hole (I may have lost an evening or two there).
Ingredients
- 1 lb ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 cup shredded carrots
- 1/2 cup water chestnuts, diced
- 2 green onions, sliced
- 1 head butter lettuce, leaves separated
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
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1Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, and sauté for about 1 minute until fragrant.
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2Add ground chicken to the skillet and cook, breaking it up with a spatula, until fully cooked and no longer pink, about 5-6 minutes.
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3Stir in the soy sauce, fish sauce, brown sugar, shredded carrots, and water chestnuts. Cook for 3-4 minutes, stirring occasionally.
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4Remove from heat and add green onions, cilantro, and lime juice. Toss to combine.
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5Spoon the chicken mixture into lettuce leaves. Serve immediately and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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