Print

Quick & Healthy Thai Chicken Lettuce Wraps (Ready in 25 Minutes)

Close-up of prepared thai chicken lettuce wraps filled with savory ground chicken and topped with shredded carrots and scallions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make fast, flavorful Thai chicken lettuce wraps for a healthy, low-carb weeknight dinner. This recipe uses simple ingredients to achieve authentic Asian flavors quickly.

Ingredients

Scale
  • 1 lb ground chicken
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon chili garlic sauce (or more to taste)
  • 1/4 cup water or chicken broth
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions, divided
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • Optional: 1/4 cup chopped peanuts for topping
  • Optional: Sweet chili sauce for drizzling

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the ground chicken to the skillet. Break it up with a spoon and cook until browned, about 5 to 7 minutes. Drain any excess fat.
  3. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  4. In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, chili garlic sauce, and water or broth.
  5. Pour the sauce mixture over the chicken. Stir well to coat.
  6. Add the shredded carrots and half of the chopped green onions. Cook for 2 to 3 minutes until the carrots soften slightly.
  7. Remove the skillet from the heat. Taste the filling and adjust seasoning if needed.
  8. Arrange the lettuce cups on a serving platter. Spoon the warm chicken mixture into each lettuce cup.
  9. Garnish with the remaining green onions and chopped peanuts, if using. Serve immediately with sweet chili sauce on the side for drizzling.

Notes

  • For a peanut sauce variation, mix 2 tablespoons peanut butter, 1 tablespoon hot water, 1 teaspoon lime juice, and 1 teaspoon soy sauce until smooth, then drizzle over the finished wraps.
  • Use ground turkey or crumbled firm tofu as a substitute for chicken.
  • Prepare the chicken filling ahead of time and store it in the refrigerator for up to 3 days for fast assembly later.

Nutrition

Find it online: https://delishsymphony.com/thai-chicken-lettuce-wraps-recipe/