Thai Chicken Lettuce Wraps
21 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
These Thai-inspired chicken lettuce wraps bring lime, garlic, ginger, sesame, and that savory fish sauce pop, all tucked into cool butter lettuce for a juicy-crunchy bite that does not mess around.
Perfect for weeknights, backyard hangs, or a DIY party platter, they start with cooked chicken so you can repurpose leftovers, go gluten-free with coconut aminos, and dial the heat with sriracha.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 1 lb cooked chicken breast, chopped cooked chicken 1 lb
- 1 Tbsp sesame oil sesame oil 0.5 fl oz
- 2 Tbsp soy sauce (or coconut aminos for gluten-free) soy sauce 1 fl oz
- 1 Tbsp Thai fish sauce Thai fish sauce 0.5 fl oz
- 1 Tbsp freshly squeezed lime juice lime 0.5 ct (for freshly squeezed lime juice)
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 clove garlic, minced garlic 0.09 head (for garlic clove)
- ½ cup shredded carrots shredded carrots 2 oz
- 2 green onions, sliced green onions 0.29 bunch
- 1 tsp sriracha (optional, for heat) sriracha 0.17 fl oz
- 1 head butterhead lettuce (for wrapping) butterhead lettuce 1 head
How to Make Thai Chicken Lettuce Wraps
-
Prep the lettuce and veg
Separate butter lettuce leaves, rinse, and spin or pat completely dry, then chill them in the fridge for extra crunch.
Shred the carrots if needed and slice the green onions thinly.
Chop the cooked chicken into small, bitey pieces so it scoops neatly.
-
Whisk the sauce
In a small glass bowl, whisk soy sauce, fish sauce, lime juice, and sriracha until smooth and glossy.
Taste and adjust with a splash more lime if you want it brighter.
-
Bloom the aromatics
Heat a large skillet over medium-high and add the sesame oil.
Add the grated ginger and minced garlic and stir just until fragrant, about 30 seconds, without letting them color.
-
Warm the filling
Add the chopped chicken and shredded carrots to the skillet and toss to coat in the aromatic oil.
Pour in the sauce and cook, stirring, until the chicken is warmed through and glossy and the carrots are tender-crisp, 2 to 3 minutes.
Fold in most of the sliced green onions and save a few for topping.
-
Assemble and serve
Arrange chilled lettuce cups on a platter and spoon the warm chicken mixture into each leaf.
Top with the reserved green onions and an extra squeeze of lime if you like heat and tang.
Substitutions
- Soy sauce -> tamari or coconut aminos
- Tamari keeps the savory depth with a cleaner finish and is usually gluten-free, while coconut aminos add a subtle sweetness and round off the saltiness so the lime pops more.
- Fish sauce -> vegan fish sauce or anchovy paste
- Vegan fish sauce (kombu and mushroom based) brings ocean-y umami without seafood, while 1 teaspoon anchovy paste mixed with 2 teaspoons water gives a similar savory punch with a slightly richer backbone.
- Chicken -> firm tofu, crumbled and seared
- Well-pressed firm tofu crumbled and pan-seared until golden gives a satisfying, nubby texture that drinks up the sauce and keeps the wrap light but protein-packed.
Tips
- Ice-bath the lettuce for serious crunch
- A quick 5-minute soak in ice water followed by a thorough spin gives butter lettuce that snappy, restaurant-level bite.
- Microplane your aromatics
- Grating the ginger and mincing the garlic very fine prevents chewy bits and perfumes the whole skillet fast without burning.
- Balance the sauce like a boss
- If it tastes too salty, add a touch more lime; if it tastes flat, add a few drops of fish sauce; if it needs heat, bump the sriracha right in the pan.
- Hold back some crunch
- Reserve a handful of carrots and scallions to sprinkle on raw so you get contrast against the warm, saucy filling.
- Use high heat but short time
- Medium-high heat warms the chicken quickly and keeps the carrots crisp, so nothing steams into mush.
- Glass over plastic for mixing
- Whisk the sauce in a glass bowl to avoid lingering odors and staining, and to keep flavors clean and bright.
Nutrition Facts *
| Energy | 217 | kcal |
|---|---|---|
| Protein | 33 | g |
| Total Fat | 8 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My lettuce cups keep tearing. What am I doing wrong?
- Dry the leaves completely and double them up for extra support, and spoon in less filling so the leaf can fold without cracking.
- How do I make this gluten-free?
- Use coconut aminos or certified gluten-free tamari, and double-check your fish sauce brand for gluten statements.
- Can I use raw chicken instead of cooked?
- Yes, cook ground or finely diced chicken in the sesame oil first until fully cooked, then add aromatics for 30 seconds and proceed with the sauce and veg.
- The filling tastes too salty. How can I fix it?
- Add more lime juice and a splash of water, then toss in extra carrots or cucumber to dilute and add fresh crunch.
- Can I make this ahead?
- Cook the filling up to 3 days in advance and reheat gently until warm, then assemble in fresh, chilled lettuce leaves right before serving so they stay crisp.
Serving Suggestions
Fresh mint, cilantro, or Thai basil scattered on top gives a cooling herbal lift that plays beautifully with the lime and fish sauce.
Chopped roasted peanuts or cashews add a buttery crunch, and a side of quick-pickled cucumbers keeps each bite bright.
For a sultry twist, grill the chicken first for smoky edges, then toss with the sauce and watch those wraps disappear.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
