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Thai Chicken Lettuce Wraps
Ash Tyrrell

Thai Chicken Lettuce Wraps

I have to say, I was absolutely thrilled with how these Thai chicken lettuce wraps turned out when I made them at home. They were packed with bold, irresistible flavors, and assembling them was as fun as eating them!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer
Calories: 158
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon sesame oil – Adds a nutty depth to the dish. Stick to sesame oil for that authentic flavor.
  • 1/4 cup onion diced – Opt for yellow or white onion for a slightly sweeter taste.
  • 2 cloves garlic minced – Use fresh garlic to enhance the aroma and flavor.
  • 1 tablespoon ginger minced – Fresh ginger is key for its zesty, warm kick.
  • 10 oz ground chicken – Avoid lean % varieties for a juicy flavorful result.
  • 1/4 cup low-sodium soy sauce or tamari gluten-free – Adjust to taste if a low-sodium option is unavailable.
  • 2 tablespoons Thai sweet chili sauce – Adds a hint of sweetness and spice.
  • Juice of 1 lime – Gives the dish a fresh and tangy finish.
  • 1 teaspoon maple syrup or honey/agave – Balances the flavors of the sauce.
  • 1/3 cup cashews chopped (raw or roasted) – These add a satisfying crunch.
  • 1/4 cup scallions finely chopped – Save some for garnish.
  • 1/4 cup fresh cilantro chopped – For bright, citrusy notes.
  • 1/4 cup shredded carrots – Adds color and a mild sweetness.
  • Sesame seeds optional – A sprinkle on top provides a lovely visual and extra nuttiness.
  • 1 head butter lettuce – Known for its soft and sturdy leaves.

Method
 

  1. Start by heating the sesame oil in a large skillet over medium heat. Add the diced onions and cook them until they’re translucent, about 3 minutes. Then mix in the garlic and ginger, stirring for another minute until fragrant.
  2. Add ground chicken to the skillet. Use a wooden spoon to break it up into small pieces as it cooks. Make sure it’s browned evenly and fully cooked, which will take about 5-6 minutes.
  3. While the chicken is cooking, whisk together soy sauce, sweet chili sauce, lime juice, and maple syrup in a small bowl. This will be your flavor-packed sauce.
  4. Pour the sauce over the cooked chicken, stirring well to coat all the pieces. Add in the chopped cashews, shredded carrots, and scallions. Reduce the heat to low, letting everything simmer for 2-3 minutes so the flavors meld together.
  5. Place spoonfuls of the chicken mixture into washed and dried butter lettuce leaves. Sprinkle with cilantro, sesame seeds, and any leftover scallions for a beautiful garnish.

Notes

  • Make sure to wash and pat dry the lettuce leaves gently to keep them crisp and fresh.
  • If the sauce feels too thick, add a splash of water or chicken broth for a smoother consistency.
  • Prepping all your ingredients before cooking can make the process much easier and more enjoyable.
  • Taste-test the sauce before adding it to the chicken. Adjust the lime, chili, or sweeteners to fit your preference.
  • Toast the cashews lightly for a deeper, nuttier flavor.