Is this recipe freezer-friendly?

Yes, the cooked filling freezes well for up to one month. Let it cool completely, store it in freezer-safe containers, and thaw in the refrigerator before reheating. Always assemble with fresh lettuce leaves for the best texture.

How can I make this dish vegetarian?

Simply replace the chicken with crumbled tofu, tempeh, or finely chopped mushrooms. Use Tamari or soy sauce for flavor, and add the same aromatics and vegetables for a similar taste and texture.

What lettuce works best for wraps?

Butter lettuce is the most popular choice because it’s soft yet sturdy. Romaine hearts offer extra crunch, and iceberg lettuce provides a crisp texture that holds up well under heavier fillings.

Can I prepare the filling ahead of time?

Yes, the filling can be made up to two days in advance. Store it in an airtight container in the refrigerator. Reheat gently over low heat before serving to maintain moisture and flavor.

Thai Chicken Lettuce Wraps – The Most Delicious Recipe in 30 Minutes

Description

These Thai Chicken Lettuce Wraps are a fresh, flavorful, and healthy dish made with seasoned ground chicken, crunchy cashews, and vibrant vegetables tossed in a sweet and tangy Thai chili sauce, all served in crisp butter lettuce leaves.

Ingredients

Scale

1 tablespoon sesame oil
1/4 cup onion, diced (yellow or white)
2 cloves garlic, minced
1 tablespoon fresh minced ginger or ginger paste
10 oz ground chicken
1/4 cup Tamari (low sodium) or soy sauce, or coconut aminos
2 tablespoons Thai sweet red chili sauce
Juice of 1 lime
1 teaspoon maple syrup, honey, or agave
1/3 cup cashews, chopped (raw or roasted/salted)
1/4 cup scallions, chopped
1/4 cup fresh cilantro, chopped
1/4–1/2 cup carrots, shredded
Sesame seeds, for topping
1 head butter lettuce, leaves removed, rinsed, and dried
Salt and pepper, to taste

Instructions

Heat a pan over medium-high heat and add sesame oil.
Add diced onions and cook for 2-3 minutes until they start to brown and turn translucent.
Add minced garlic and ginger, toss together, and cook for another 2 minutes.
Add ground chicken, season with salt and pepper, and cook while breaking it up with a spatula until golden brown and no pink remains, about 3-4 minutes.
In a small bowl, combine Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup (or honey/agave) to make the sauce.
Sprinkle chopped cashews over the chicken, then pour in the prepared sauce. Toss to combine, reduce heat to low, and cook for 2 minutes.
Remove pan from heat, allow to cool slightly, then stir in shredded carrots, chopped scallions, and cilantro.
Assemble lettuce wraps by placing a spoonful of the chicken mixture into each butter lettuce leaf. Drizzle with extra pan sauce and sprinkle with sesame seeds before serving.

Notes

For extra heat, add a pinch of red pepper flakes to the sauce.
Butter lettuce works best for wraps, but you can also use romaine or iceberg.
Make the filling ahead of time and store in the fridge for up to 3 days; assemble wraps just before serving.
For a vegetarian option, substitute ground chicken with crumbled tofu or plant-based ground meat.

Nutrition

Serving Size: 1 serving (about 3 lettuce wraps)
Calories: 250
Sugar: 6g
Sodium: 620mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg

Keywords: Thai chicken lettuce wraps, healthy lettuce wraps, Thai chicken recipe, low carb chicken wraps