These Thai Chicken Lettuce Wraps are packed with fresh veggies, cilantro and peanuts. Serve them in iceberg lettuce for an extra crunchy lettuce wrap!
Filling Thai Chicken Lettuce Wraps
These Thai Chicken Lettuce Wraps are everything I’d hoped they’d be and then some! They are so flavorful and easy to throw together and they have the perfect crunch factor.
I don’t usually do lettuce wraps for dinner because they aren’t filling enough for me, but these are so happening all the time for dinner (I’ll probably just serve them with a side of rice for a more filling meal because I need my carbs).
You can adjust the sauce here to suite your taste. If you love fish sauce, add more, and if you want them salty you can use regular soy sauce. If you love heat, load them up with the Sambal Oelek like I did (the stuff is amazing!).
Whatever you do, I don’t recommend leaving out any ingredients, everything comes together perfectly here to create a truly tasty, satisfying, veggie and chicken-filled lettuce wrap that’s perfect for serving any day of the week!
Thai Chicken Lettuce Wraps Ingredients
For the healthy Asian lettuce wraps, you’ll need:
- Soy sauce
- Fish sauce
- Brown sugar
- Lime juice
- Sesame oil
- Green onions
- Ground chicken
- Olive oil
- Red bell pepper
- Matchstick carrots
- Iceberg lettuce
- Sambal Oelek (for serving)
How to Make Lettuce Wraps
- Make the sauce by whisking together the fish sauce, soy sauce, brown sugar, lime juice, sesame oil and cornstarch.
- Sauté garlic, ginger and the lighter portions of the green onions in some olive oil.
- Add chicken to the skillet and cook through.
- Add bell pepper to the chicken and continue cooking until just softened, then add carrots, dark part of green onions and sauce.
- Cook until sauce has thickened, then stir in cilantro and chopped peanuts. Serve in lettuce wraps and enjoy.
Can I Use Ground Turkey Instead of Ground Chicken?
Yes, you can use either ground turkey or chicken in this Thai chicken lettuce wraps recipe. If I were you, I’d buy whichever is on sale at the grocery store!
Can I Use Oyster Sauce Instead of Fish Sauce?
No, oyster sauce is much sweeter than fish sauce. Fish salt is quite salty, which pairs nicely with the flavors of this recipe.
What’s the Best Lettuce for Lettuce Wraps?
You want to choose a lettuce that’s shaped in a way that can easily be filled. Romaine has longer, slimmer leaves so you want to avoid it. Iceberg lettuce or butter lettuce work well for these Asian chicken lettuce wraps.
Tips for the Best Lettuce Wraps
- I love the crunch and flavor of the peanuts in these lettuce wraps, but if you have a peanut allergy you can omit them.
- Toasted or regular sesame oil will work in this recipe.
- The chicken lettuce wrap filling makes for great leftovers and can be added to salads, rice bowls and more the next day!
More Healthy Asian Recipes You’ll Love:
- Chicken Satay with Peanut Sauce
- 15-Minute Chicken Teriyaki
- Teriyaki Chicken Lettuce Wraps
- Lighter Sweet and Sour Chicken
- Lighter Honey-Sesame Chicken
Follow Cooking Classy
Lean ground chicken and fresh veggies are cooked in a skillet and tossed with a deliciously flavorful Thai style sauce. Then peanuts are tossed in for a nice crunch, and the filling is layered in lettuce leaves and topped with asian hot sauce. So tasty!
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp fish sauce
- 2 1/2 Tbsp brown sugar
- 2 Tbsp lime juice
- 1/2 tsp sesame oil
- 2 tsp cornstarch
- 5 green onions, light parts and green parts kept separate
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 1/2 lbs 92% lean ground chicken or turkey
- 1 Tbsp olive or vegetable oil
- 1 red bell pepper, cored and diced
- 1 1/2 cups matchstick carrots, roughly chopped
- 1/3 cup chopped cilantro
- 1/2 cup roughly chopped unsalted dry roasted peanuts*
- Sambel Oelek, for serving (optional)
- Iceberg lettuce, for serving
- In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil and cornstarch, set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add lighter portions of green onions, garlic and ginger and saute 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through (don't drain).
- Add red bell pepper and cook until just slightly softened, about 2 minutes. Add carrots and darker portions of green onions, then whisk sauce mixture once more and pour into skillet.
Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 1 minute, taste and season with a little salt if needed.
- Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with Sambal Oelek if desired.
- *I love the crunch and flavor of the peanuts in these lettuce wraps, but if you have a peanut allergy you can omit them.