Thai Chicken Lettuce Wraps (2024)

These Thai chicken lettuce wraps make a delicious appetizer or lighter main dish that you can make at home. They are full of flavor!

I love making my restaurant faves at home. These were inspired by the lettuce wraps at PF Chang, and they are absolutely delicious.

Side note: If you like Asian-restaurant-inspired recipes, you may also want to check out chicken fried rice and Thai coconut tofu soup. 😉👌🏻

And if you need a vegan/ vegetarian version of these lettuce wraps, check out my tofu lettuce wraps recipe.

Ingredients

For tastiest results, always use the highest quality ingredients you have access to.

To make this Thai chicken lettuce wraps recipe, you will need the following:

• sesame oil
• onion
• garlic
• ginger
• ground chicken
• Tamari (low sodium) or soy sauce, coconut aminos
• Thai sweet red chili sauce (we love Trader Joe’s)
• lime juice
• maple syrup or honey, agave
• cashews
• scallions/ green onion
• cilantro
• shredded carrots
• Sesame seeds (optional, for topping)
• butter lettuce

Butter lettuce is my favorite, and it is what I highly recommend and am using here. Feel free to substitute with your favorite large leaf lettuce.

You can use soy sauce, Tamari (gluten free), or coconut aminos. I prefer low sodium, but again, any type works. As well as the sweetener of your choice (honey, maple syrup or agave).

Making Thai chicken lettuce wraps

Here is how you can make Thai chicken lettuce wraps. It is super simple, y’all.

Make the garlic, ginger pan sauce. Heat up a pan to medium high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.

Cook the chicken. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a little salt and pepper and let it cook until it starts to turn golden brown and there is no more pink, about 3-4 minutes.

Make the Thai chili sauce. Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.

Add the sauce to the chicken. Sprinkle the chopped cashews over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes.

Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.

Assemble the Thai chicken lettuce wraps

To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds.

Continue until you have made all of the lettuce wraps. Y’all enjoy, and let me know if you try it!

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