Can I use ground turkey instead of ground chicken?

Absolutely. Ground turkey works great—just cook it the same way until no pink remains.

What lettuce is best for lettuce wraps?

Butter lettuce is my favorite because it’s soft and cup-shaped. Romaine can work too, but it’s crunchier and can crack, so use the inner leaves.

Can I make Thai Chicken Lettuce Wraps ahead of time?

Yes! Make the chicken filling and store it in the fridge. Assemble wraps right before serving so the lettuce stays fresh.

How do I store leftovers?

Store the chicken mixture in an airtight container in the fridge for 3–4 days . Keep the lettuce separate. Reheat the chicken gently, then assemble.

Can I make these gluten-free?

Yep—use tamari or coconut aminos instead of regular soy sauce, and double-check your Thai sweet chili sauce label.

Thai Chicken Lettuce Wraps: 15-Minute Delicious Win

Description

These Thai Chicken Lettuce Wraps are sweet, savory, and slightly spicy with crunchy cashews and fresh herbs tucked into crisp butter lettuce cups. Ready in just 20 minutes, they’re a light yet satisfying dinner perfect for busy weeknights.

Ingredients

Scale

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

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Instructions

Heat sesame oil in a skillet over medium-high heat.
Add diced onion and cook 2–3 minutes until translucent.
Stir in garlic and ginger and cook another 1–2 minutes until fragrant.
Add ground chicken. Break apart with a spoon and cook 3–4 minutes until no longer pink. Season lightly with salt and pepper.
In a small bowl, whisk together tamari (or soy sauce), Thai sweet chili sauce, lime juice, and maple syrup.
Stir chopped cashews into the chicken mixture. Pour sauce over and toss well.
Reduce heat to low and cook 2 more minutes until slightly thickened.
Remove from heat and let cool slightly. Stir in shredded carrots, scallions, and cilantro.
Spoon mixture into butter lettuce leaves and top with sesame seeds. Serve immediately.

Notes

Double up lettuce leaves if they’re small or thin.
For extra heat, add red pepper flakes or sriracha.
Store leftover filling in an airtight container for up to 4 days.
Filling can be reheated gently before serving.
Great for meal prep — keep lettuce separate until serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1/4 of recipe (about 2–3 wraps)
Calories: 320 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 85 mg