These Thai Chicken Lettuce Wraps are a delightful fusion of savory, sweet, and tangy flavors, all nestled in crisp butter lettuce leaves. Inspired by the popular PF Chang's appetizer, this homemade version brings the same delicious taste to your kitchen, offering a healthier and customizable meal option.
Why You’ll Love This Recipe
I love this recipe because it's quick to prepare, incredibly flavorful, and versatile. The combination of ground chicken sautéed with aromatic garlic and ginger, tossed in a sweet and spicy sauce, and topped with crunchy cashews and fresh herbs, creates a satisfying dish that's perfect for lunch, dinner, or entertaining guests. Plus, it's low-carb and gluten-free, making it suitable for various dietary preferences.
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
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 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 (or honey or agave)
- ⅓ cup chopped cashews (raw or roasted/salted)
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- ¼–½ cup shredded carrots
- Sesame seeds for topping (optional)
- 1 head butter lettuce, leaves removed, rinsed, and dried
Directions
- Heat a pan over medium-high heat and add the sesame oil. Once hot, add the diced onion and sauté for 2–3 minutes until translucent.
- Add the minced garlic and ginger to the pan, cooking for an additional 2 minutes until fragrant.
- Introduce the ground chicken to the pan, breaking it apart with a spatula. Season with a pinch of salt and pepper, and cook until no longer pink, about 3–4 minutes.
- In a small bowl, whisk together the Tamari, Thai sweet red chili sauce, lime juice, and maple syrup to create the sauce.
- Sprinkle the chopped cashews over the cooked chicken, then pour in the prepared sauce. Stir to combine, reduce the heat to low, and let it simmer for 2 more minutes.
- Remove the pan from heat and allow the mixture to cool slightly. Stir in the shredded carrots, chopped scallions, and cilantro.
- To assemble, spoon the chicken mixture into the center of each butter lettuce leaf. Garnish with sesame seeds if desired. Serve immediately and enjoy!
Servings and Timing
- Servings: Makes approximately 6 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Protein Swap: Substitute ground chicken with ground turkey, beef, or a plant-based alternative for a different flavor profile.
- Nut-Free: Replace cashews with sunflower seeds or omit them entirely for a nut-free version.
- Spice Level: Adjust the amount of Thai sweet red chili sauce to control the heat, or add sriracha for an extra kick.
- Additional Veggies: Incorporate diced bell peppers, water chestnuts, or mushrooms for added texture and nutrition.
Storage/Reheating
Store any leftover chicken filling in an airtight container in the refrigerator for up to 3–4 days. When ready to eat, reheat the filling in a skillet over medium heat until warmed through. Keep the butter lettuce leaves separate and assemble the wraps just before serving to maintain their crispness.
FAQs
How can I make this recipe vegetarian?
I can substitute the ground chicken with crumbled tofu or a plant-based ground meat alternative. The flavorful sauce works just as well with these options.
What type of lettuce works best for lettuce wraps?
Butter lettuce (also known as Boston or Bibb lettuce) is ideal due to its soft, pliable leaves that form perfect cups for the filling.
Can I prepare the filling ahead of time?
Absolutely! I often make the chicken filling up to 3 days in advance and store it in the refrigerator. Just reheat gently before assembling the wraps.
What can I use instead of cashews if I have a nut allergy?
Water chestnuts make an excellent substitute, providing a similar crunch without the nuts. Sunflower seeds are another good alternative if seeds are tolerated.
Is this recipe suitable for a low-carb diet?
Yes, these lettuce wraps are low in carbohydrates, especially when using low-sugar sauces and sweeteners. They're a great option for those following a low-carb or keto lifestyle.
Conclusion
These Thai Chicken Lettuce Wraps are a flavorful, healthy, and easy-to-make dish that's perfect for any occasion. Whether I'm looking for a quick weeknight dinner or an impressive appetizer for guests, this recipe never disappoints. The combination of savory chicken, fresh herbs, and crunchy toppings all wrapped in crisp lettuce leaves creates a delightful eating experience that's both satisfying and nutritious. Give it a try and enjoy the burst of flavors in every bite!
Thai Chicken Lettuce Wraps
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer, Main Course
- Method: Sauté
- Cuisine: Thai-Inspired, Asian Fusion
- Diet: Gluten Free
Description
These Thai Chicken Lettuce Wraps are a healthy, low-carb twist on the classic Asian appetizer, featuring savory ground chicken with sweet, spicy, and tangy notes, served in crisp butter lettuce cups—perfect for a quick dinner, lunch, or party appetizer.
Ingredients
- 1 tablespoon sesame oil
- ¼ cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 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 (or honey or agave)
- ⅓ cup chopped cashews (raw or roasted/salted)
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- ¼–½ cup shredded carrots
- Sesame seeds for topping (optional)
- 1 head butter lettuce, leaves removed, rinsed, and dried
Instructions
- Heat sesame oil in a pan over medium-high heat. Sauté onion for 2–3 minutes until translucent.
- Add garlic and ginger, cooking for 2 more minutes until fragrant.
- Add ground chicken, breaking it apart, and cook until no longer pink (3–4 minutes).
- In a small bowl, whisk together Tamari, Thai sweet red chili sauce, lime juice, and maple syrup.
- Add cashews and sauce to the chicken. Stir and simmer for 2 minutes.
- Remove from heat and stir in carrots, scallions, and cilantro.
- Spoon filling into lettuce leaves, garnish with sesame seeds if desired, and serve immediately.
Notes
- Substitute chicken with ground turkey, beef, tofu, or plant-based meat.
- Use sunflower seeds or water chestnuts for a nut-free version.
- Adjust chili sauce or add sriracha for spice level preference.
- Add extra veggies like bell peppers or mushrooms for variety.
- Keep filling and lettuce separate for storing and reheat filling before assembling.
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