Thai Chicken Lettuce Wraps
Get ready for a flavor explosion! These Easy Thai Chicken Lettuce Wraps are savory, sweet, tangy, and packed with fresh herbs, all bundled in crisp lettuce cups. Super quick, totally delicious, and way easier than you think!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2-3 1x
- Category: Main Course / Appetizer
- Cuisine: Thai-Inspired
Ingredients
Scale
- For the Filling:
- 1 tbsp Soybean Oil (or other neutral oil)
- 3 Shallots, finely diced
- 1 tsp Minced Garlic
- 1 tsp Minced Galangal
- 1 tsp Minced Lemongrass
- 1 cup Ground Chicken
- Salt and Black Pepper, to taste
- 2 tbsp Soy Sauce (use Tamari for Gluten-Free)
- 1 tbsp Fish Sauce
- ½ cup Carrots, finely diced (brunoise) or shredded
- ½ cup Crushed Peanuts
- ½ cup Sliced Green Onions
- 1–4 Bird’s Eye Red Chilies, thinly sliced (your call on heat!)
- 1 tbsp Toasted Sesame Oil
- For Serving:
- Crisp Lettuce Leaves (Butter, Bibb, Iceberg)
- ½ cup Chopped Fresh Cilantro
- ½ cup Chopped Fresh Mint
- ¼ cup Toasted Sesame Seeds
- 1 Lemon, cut into wedges
Instructions
- Prep First! Get everything chopped and measured before you start cooking (mise en place!). Wash and thoroughly dry your lettuce leaves. Set aside.
- Aromatics: Heat oil in a large skillet or wok over medium-high heat. Add shallots, stir for 1-2 mins until soft. Add garlic, galangal, and lemongrass. Stir constantly for 30-60 seconds until fragrant. Don’t burn the garlic!
- Cook Chicken: Add ground chicken. Break it up with a spoon. Cook, stirring occasionally, until no longer pink (5-7 mins). Season with salt and pepper. Drain excess fat if needed.
- Sauce Time: Pour soy sauce and fish sauce over the chicken. Stir well and let it bubble for 1-2 minutes, coating the chicken.
- Finishing Touches: Reduce heat to medium. Toss in carrots, peanuts, green onions, and chilies. Stir for 1-2 mins just to warm through (carrots should stay crisp-tender). Turn off heat. Stir in the toasted sesame oil.
- Herbs & Taste: Stir in most of the fresh cilantro and mint (save some for garnish!). Taste it! Add more salt, soy, fish sauce, or a squeeze of lemon if needed. Get it perfect for you.
Notes
- Serving: Serve the warm filling family-style. Let everyone scoop it into lettuce cups and top with extra peanuts, sesame seeds, fresh herbs, and a big squeeze of lemon juice!
- Tips & Tricks:
- Finely mince the aromatics – it makes a difference!
- Don’t overcrowd the pan when cooking chicken; cook in batches if needed.
- Dry lettuce is key! Soggy lettuce = sad wraps.
- Control the heat by adjusting the number of chilies.
- Storage: Cool filling completely. Store in an airtight container in the fridge (3-4 days). Store dry lettuce leaves and garnishes separately.
- Reheating: Gently reheat filling on the stovetop or microwave. Add a splash of water if dry. Assemble wraps just before eating. Enjoy!
Find it online: https://recipesh.com/thai-chicken-lettuce-wraps/