Thai Chicken Lettuce Wraps Recipe

I’m excited to share my Thai Chicken Lettuce Wraps that use pantry staples and one simple sauce to make an easy weeknight meal worth bookmarking.

I can’t stop making these Thai Chicken Lettuce Wraps, they started as a quick weeknight idea and turned into my go to when I want big flavor but not a heavy meal. I love the way ground chicken soaks up hoisin sauce, it’s unexpected and kinda addictive.

They work as an appetizer or a light dinner, and everytime friends come over they ask for the recipe even when I almost didn’t want to share. If you’re curious about why they feel fancy but are so easy, this one’s for you.

Ingredients

• Ground chicken, lean protein that keeps wraps moist, easy to flavor fast.
• Hoisin sauce, sweet savory binder adds depth and sticky glaze to filling.
• Lime juice, bright sour pop that cuts richness and freshens every bite.
• Peanuts crunchy provide healthy fats protein and salty contrast great texture.
• Bibb or butter lettuce, tender leaves low calorie act as crisp handheld cups.
• Garlic pungent flavor tiny amount boosts savory overall umami not sweet.
• Ginger, warm spicy zip, aids digestion, pairs great with garlic and lime.
• Water chestnuts, optional crunch, mostly carbs and water, keeps texture bright.

Ingredient Quantities

• 1 lb (about 450 g) ground chicken
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 scallions, sliced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce or tamari
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp brown sugar or honey
• 1 to 2 tsp sriracha or chili garlic sauce
• 1/2 cup shredded carrots
• 1/2 cup chopped water chestnuts (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 8 to 12 large butter or Bibb lettuce leaves

How to Make this

1. Prep everything first: wash and gently dry the lettuce leaves, grate the ginger, mince the garlic, slice the scallions separating whites and greens, shred the carrots, chop the water chestnuts (if using), chop the cilantro and peanuts, and measure hoisin, soy/tamari, fish sauce, lime juice, brown sugar or honey, and sriracha.

2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the scallion whites, garlic and grated ginger and cook about 30 seconds until fragrant, dont let them burn.

3. Add the ground chicken and break it up with a spatula. Cook, stirring and pressing to make small crumbles, until no pink remains and edges are lightly browned, about 5 to 7 minutes.

4. Stir in 1/4 cup hoisin, 2 tbsp soy or tamari, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp brown sugar or honey and 1 to 2 tsp sriracha. Reduce heat to medium and simmer 2 to 3 minutes so the sauce thickens and coats the chicken.

5. Drizzle in the 1 tsp toasted sesame oil at the end for flavor, then fold in the shredded carrots and chopped water chestnuts just to warm through, about 1 minute. Taste and adjust: more soy for salt, lime for brightness, sriracha for heat or sugar for balance.

6. Remove from heat and stir in about 1/4 cup chopped cilantro and most of the chopped peanuts and scallion greens, reserving a little of each for garnish.

7. To assemble, spoon a few tablespoons of the chicken mixture into each butter or Bibb lettuce leaf, top with reserved peanuts, scallion greens and cilantro, fold or roll and eat right away.

8. Quick hacks: warm your lettuce briefly in a damp towel or microwave for 10 seconds to make it more pliable, and press the chicken while it cooks to get finer crumbles so the wraps are easier to eat.

9. Storage tip: keep the filling in an airtight container in the fridge up to 3 days and store lettuce separately so it stays crisp. Reheat filling gently on the stove or microwave before serving.

Equipment Needed

1. Large skillet, 10 to 12 inch
2. Spatula or wooden spoon, for breaking up the chicken
3. Chef’s knife
4. Cutting board
5. Microplane or fine grater, for ginger
6. Box grater or vegetable peeler, to shred carrots
7. Measuring cups and measuring spoons
8. Small prep bowls or a mixing bowl, for mise en place, dont forget them
9. Salad spinner or colander plus a clean kitchen towel to dry the lettuce

FAQ

Thai Chicken Lettuce Wraps Recipe Substitutions and Variations

• Ground chicken: ground turkey, ground pork, crumbled firm tofu (press out extra water), or crumbled tempeh — cook until browned and slightly crispy
• Hoisin sauce: oyster sauce, plum sauce, or mix soy sauce with a little brown sugar and a splash of rice vinegar to mimic the sweet-savory flavor
• Fish sauce: tamari or soy sauce plus a squeeze of lime for tang, or a tiny bit of anchovy paste dissolved in water, or Worcestershire in a pinch
• Butter or Bibb lettuce leaves: romaine hearts, napa cabbage leaves, blanched collard greens, or large spinach leaves for a different texture

Pro Tips

1. Don’t let the garlic or ginger sit in a screaming hot pan, they go from fragrant to bitter real fast. Give them just a few seconds, lower the heat if it starts to smoke, and add the chicken before anything browns too much.

2. Press and crumble the chicken while it cooks so the pieces are small and easy to spoon into leaves. If you want extra texture, let it sit without stirring for 30 to 60 seconds so some bits get nicely browned, then break them up.

3. Taste as you go, add tiny amounts at a time. More soy gives salt, lime brightens, sugar mellows, sriracha brings heat, and the toasted sesame oil belongs right at the end for the best smell. Fold in carrots and water chestnuts last so they stay crunchy.

4. Keep the filling and the lettuce separate till serving so the leaves stay crisp. Warm the leaves for a few seconds wrapped in a damp towel if they crack, and save some peanuts scallion greens and cilantro for topping so each bite still has fresh crunch and herb pop.