Thai Chicken Lettuce Wraps

Prep Time	Cook Time	Total Time
15 min	10 min	25 min

Introduction

These Thai chicken lettuce wraps are light, fresh, and packed with bold flavor in every crunchy bite.

They’re perfect for a quick weeknight dinner, a party appetizer, or a make-ahead lunch that feels restaurant-special.

Juicy chicken, crisp veggies, and a savory-sweet, limey sauce come together in a fun, build-your-own style meal.

How to Make Thai Chicken Lettuce Wraps

Prep mode (keeps screen active)

Prepare the lettuce cups

Gently separate the butter lettuce leaves, keeping them as whole as possible for sturdy cups.
Rinse the leaves under cold water, then pat very dry with paper towels so the wraps do not get soggy.
Chop and measure the filling ingredients

Chop or shred the cooked chicken breast into bite-size pieces if needed, and place it in a medium bowl.
Measure out the sesame oil, soy sauce, fish sauce, lime juice, ginger, garlic, carrots, green onions, and sriracha.

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Make the savory Thai sauce

In a small bowl, whisk together the soy sauce, fish sauce, lime juice, ginger, garlic, and sriracha if using.
Taste the sauce and adjust the lime, soy, or sriracha to balance salty, sour, and spicy flavors to your liking.
Warm the chicken filling

Heat the sesame oil in a large skillet over medium heat until it shimmers but is not smoking.
Add the chopped chicken and shredded carrots, then pour the sauce over and toss to coat everything evenly.
Cook for 3 to 5 minutes, stirring often, until the chicken is heated through and the carrots slightly tender.
Finish with onions and cool slightly

Stir the sliced green onions into the warm chicken mixture off the heat for a fresh, mild onion flavor.
Let the filling cool for a few minutes so the warm mixture does not wilt the lettuce cups too quickly.

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Assemble and serve the wraps

Fill each lettuce leaf with a spoonful of the chicken mixture, keeping the wraps easy to hold in your hand.
Serve right away with extra lime wedges and more sriracha on the side for anyone who likes extra heat.

Substitutions

Chicken breast -> rotisserie chicken: Use shredded rotisserie chicken instead of plain cooked breast for richer flavor and juicier texture with almost no extra effort.
Soy sauce -> coconut aminos: Swap soy sauce for coconut aminos to keep the wraps gluten-free and slightly sweeter, which balances the salty fish sauce nicely.
Butter lettuce -> romaine hearts: Use crisp romaine heart leaves when butter lettuce is unavailable; they hold more filling and give a satisfying crunchy bite.

Tips

Dry lettuce is key: Any water on the leaves will dilute the sauce and make the wraps slippery, so take time to blot them well.
Chop chicken evenly: Keep chicken pieces about the same small size so they warm quickly and stay easy to scoop into the lettuce cups.
Adjust heat carefully: Start with a small amount of sriracha, then add more after tasting, since fish sauce and soy can intensify perceived heat.
Make it meal prep friendly: Store the cooled filling and washed lettuce separately in the fridge, then assemble wraps just before eating to keep everything crisp.

Energy	223	kcal
Protein	33	g
Total Fat	8	g
Carbohydrates	6	g
Dietary Fiber	2	g

FAQ

Can I use raw chicken instead of cooked chicken breast?: Yes, but cook it fully first in the skillet with a little oil, then add the sauce once no pink remains.
What if my lettuce leaves are tearing when I fill them?: Use two smaller leaves stacked together, remove the thick stem base, or switch to sturdier romaine heart leaves for wrapping.
How can I make these wraps less salty?: Use low-sodium soy sauce, add more lime juice, and toss in extra shredded carrots to gently dilute the salty flavor.
Can I serve this filling cold instead of warm?: Yes, chill the sauced chicken after mixing, then spoon it into crisp lettuce leaves for a refreshing no-cook style lunch.