Name: Thai Chicken Lettuce Wraps
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 tablespoon sesame oil; ¼ cup diced onion (yellow or white); 2 cloves garlic, minced; 1 tablespoon fresh minced ginger (or ginger paste); 10 ounces ground chicken; ¼ cup tamari (low-sodium) or soy sauce (or coconut aminos); 2 tablespoons Thai sweet red chili sauce; Juice of 1 lime; 1 teaspoon maple syrup (or honey, or agave); ⅓ cup chopped cashews (raw or roasted); ¼ cup chopped scallions; ¼ cup chopped fresh cilantro; ¼ to ½ cup shredded carrots; Sesame seeds (optional, for topping); 1 head butter lettuce—leaves separated, rinsed, and dried

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I turned one of my restaurant favorites—Thai-inspired chicken lettuce wraps—into a simple, flavorful home-cooked treat that’s quick to prepare and incredibly satisfying. Thai Chicken Lettuce Wraps

Why I’ll Love This Recipe

I love how effortlessly fresh this recipe feels. I combine savory ground chicken with a bright, tangy chili-lime sauce, crunchy cashews, and vibrant herbs—all wrapped in buttery lettuce leaves that add the perfect crisp. It’s my go-to when I want something light, delicious, and ready in just about 15 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon sesame oil
¼ cup diced onion (yellow or white works for me)
2 cloves garlic, minced
1 tablespoon fresh minced ginger (or ginger paste)
10 ounces ground chicken
¼ cup tamari (low-sodium) or soy sauce (or coconut aminos)
2 tablespoons Thai sweet red chili sauce
Juice of 1 lime
1 teaspoon maple syrup (or honey, or agave)
⅓ cup chopped cashews (raw or roasted)
¼ cup chopped scallions
¼ cup chopped fresh cilantro
¼ to ½ cup shredded carrots
Sesame seeds (optional, for topping)
1 head butter lettuce—leaves separated, rinsed, and dried

Directions

I heat a pan over medium-high, add the sesame oil, then toss in the onion. After 2–3 minutes as it starts to brown, I stir in garlic and ginger and cook another couple minutes.
I add the ground chicken, seasoning with a bit of salt and pepper, and break it up as it browns—about 3–4 minutes until fully cooked.
While that’s cooking, I whisk together the tamari or soy sauce, sweet red chili sauce, lime juice, and maple syrup in a small bowl.
I sprinkle the chopped cashews over the chicken, pour in the sauce, toss everything together, then lower the heat and let it simmer for 2 more minutes.
I remove the pan from heat, let it cool slightly, and stir in the shredded carrots, scallions, and cilantro.
I spoon the chicken mixture into butter lettuce leaves, top with sesame seeds if I want a little extra flair, and serve immediately.

Servings and timing

Serves: 6 wraps
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

I sometimes use ground turkey instead of chicken for a leaner twist.
I’ve replaced the sweet chili sauce with sriracha for an extra kick.
Greek yogurt mixed with a little lime juice makes a tangy creamy drizzle when I want something richer.
I’ve tried iceberg or romaine instead of butter lettuce for more crunch—they work just as well.

Storage / Reheating

I keep the chicken filling and lettuce leaves in separate airtight containers in the fridge for up to 2 days. When I’m ready to eat, I reheat the filling gently in a skillet over medium heat until warm, then spoon it into fresh lettuce leaves so they stay crisp and fresh.

FAQs

How can I make this dish gluten-free?

I just use coconut aminos or a certified gluten-free tamari in place of soy sauce. The rest of the ingredients are already naturally gluten-free.

Can this recipe be made in advance for a party?

Definitely. I prep the filling ahead of time and keep it warm in a slow cooker or reheat just before serving. I lay out the lettuce leaves and let everyone build their own wraps.

What can I substitute for cashews if I’m allergic?

Pumpkin seeds or sunflower seeds are great substitutes. They give the same crunch without the nuts.

Is there a vegetarian version?

Yes! I use crumbled extra-firm tofu in place of the chicken. I follow the same steps and get a delicious plant-based option.

How spicy is it?

The original recipe has a mild heat from the sweet chili sauce. When I want it spicier, I add more chili sauce or a bit of sriracha.

Conclusion

I adore this recipe because it’s quick, fresh, and perfectly customizable. Every time I make it—whether for a family dinner or a casual gathering—it disappears fast. I love watching everyone create their own wraps. It’s fun, flavorful, and always a hit.