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Thai Chicken Lettuce Wraps

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These Thai chicken lettuce wraps are a quick, healthy, and flavorful dinner packed with savory ground chicken, crunchy water chestnuts, and a zesty Thai-inspired sauce. Ready in under 30 minutes, they’re perfect for busy weeknights and endlessly customizable for any diet.

Ingredients

Scale
  • 1 lb ground chicken (mix of breast and thigh recommended)
  • 1 tbsp neutral oil (avocado or canola)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup yellow onion, diced
  • 1/2 cup water chestnuts, diced
  • 1/2 cup shredded carrots (optional)
  • 2–3 green onions, thinly sliced
  • 3 tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tbsp fish sauce (or extra soy sauce for vegetarian)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp toasted sesame oil
  • 1–2 tsp Sriracha or chili garlic sauce
  • Juice of 1 lime (about 2 tbsp)
  • 1 head butter lettuce or Bibb lettuce (10–12 leaves, washed and dried)
  • Optional toppings: chopped peanuts or cashews, fresh cilantro/basil/mint, extra lime wedges, additional Sriracha, julienned cucumber or bell pepper

Instructions

  1. Prep all vegetables and aromatics: dice onion, mince garlic, grate ginger, chop water chestnuts, slice green onions, and shred carrots if using. Rinse and dry lettuce leaves.
  2. In a small bowl, whisk together soy sauce, fish sauce, rice vinegar, honey, sesame oil, Sriracha, and lime juice to make the sauce. Set aside.
  3. Heat oil in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until soft and golden.
  4. Add garlic and ginger; cook for 30 seconds until fragrant.
  5. Add ground chicken, breaking it up with a wooden spoon. Cook for 5-7 minutes until no longer pink.
  6. Stir in water chestnuts, shredded carrots, and green onions. Pour the sauce over the mixture and toss to coat. Simmer for 2-3 minutes until sauce thickens.
  7. Taste and adjust seasoning: add more lime, soy sauce, or honey as desired.
  8. Spoon 2-3 tablespoons of chicken mixture into each lettuce leaf. Top with desired toppings.
  9. Serve immediately while filling is warm and lettuce is crisp.

Notes

For gluten-free, use tamari or coconut aminos. For nut-free, skip peanuts/cashews. Filling can be made ahead and reheated. If lettuce leaves are tearing, use two stacked leaves. Adjust spice level with more or less Sriracha. Filling freezes well for up to 2 months.

Nutrition

Keywords: Thai chicken lettuce wraps, healthy dinner, Asian lettuce wraps, gluten-free, low carb, quick dinner, easy Thai recipe, meal prep, chicken wraps, lettuce cups

Find it online: https://pokirecipes.com/thai-chicken-lettuce-wraps-recipe-easy-healthy-dinner-in-30-minutes/