If you're looking for a meal that can be made in under 20 minutes, but packed with flavor, these Thai Chicken Lettuce wraps are for you.
I love anything Thai - from chicken satay curry to homemade pad Thai to Thai basil pesto. The options are endless.
Anyone that has been to P.F. Chang's has had their lettuce wraps. I mean they are so tasty! What I love most about these lettuce wraps is it's easy to prep and literally takes 10 minutes to cook. You'll have dinner on the table within 20 minutes of starting.
But make no mistake, these are packed with flavor. And you control the heat with the amount of sweet chili garlic sauce and sriracha you add.
Why This Recipe Works
- Simple - You can have this meal ready in under 20 minutes and only use 1 skillet to prepare everything.
- Flavorbomb - These lettuce wraps present an explosive fusion of sweet, savory, spicy and tangy tastes.
- Versatile - You can customize the recipe to your liking by selecting preferred vegetables, using a different protein, tweaking the spice level and exploring various sauces.
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Ingredient Notes
- Ground chicken - Use lean ground chicken for a quick and flavorful protein base.
- Olive oil - The base fat to cook the chicken.
- Coleslaw - Choose your favorite pre-made slaw. I like broccoli slaw.
- Green onions - Finely chopped green onions add a mild onion flavor and a pop of color.
- Red bell pepper - Adds a slight crunch and color to the mixture.
- Aromatics - Garlic and ginger, minced or grated, add a fragrant and savory base.
- Peanut butter - Use creamy or crunchy peanut butter for a rich and nutty element.
- Sweet chili garlic sauce - Adds a sweet and spicy kick.
- Soy sauce - For saltiness and umami flavor, use low-sodium soy sauce.
- Sesame oil - A small amount of sesame oil adds depth of flavor.
- Sriracha - Optional for those who prefer an extra kick of heat.
- Cilantro - Adds a pop of freshness but can be omitted if you don't like cilantro.
- Salt and black pepper - Enhances the flavor.
- Lettuce leaves - Large, crisp lettuce leaves, such as iceberg or butter lettuce, for wrapping.
Ingredient Swaps
Like any recipe, you can mix up the ingredients if you want. Some variations include:
- Swap ground chicken for ground turkey, pork, tofu, or a meat substitute like crumbled tempeh for a vegetarian version.
- Customize the vegetable mix with ingredients like julienned cucumbers, bean sprouts, or shredded red cabbage.
- If you have a peanut allergy, almond butter or even sunflower seed butter can be substitute.
- Swap sweet chili garlic sauce with hoisin sauce or a homemade peanut sauce for a different flavor profile.
- If you need the dish to be gluten-free, replace the soy sauce with tamari sauce.
- Instead of lettuce leaves, use cabbage leaves or rice paper wraps for a different texture.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the ground chicken in a skillet until brown and broken up. Mix in the coleslaw, onions, pepper, ginger and garlic and cook for another 3 minutes.
Add the sweet chili garlic sauce, peanut butter, soy sauce, sesame oil and sriracha if using, tossing to coat. Remove from heat and add cilantro. Season with salt and pepper and prepare the lettuce wraps.
FAQs
Yes, you can prepare the filling in advance and store it in the refrigerator. However, assemble the wraps just before serving to maintain the freshness and texture of the lettuce.
Absolutely! Replace the ground chicken with tofu, tempeh, or a plant-based meat substitute. Ensure all sauces used are vegetarian or vegan-friendly.
To control the spice level, adjust the quantity of sweet chili garlic sauce. If you prefer more heat, add sriracha in 1 tablespoon increments.
First you need to cut out the core of the lettuce using a knife. Place the lettuce on a cutting board with the core facing down for stability.
Cut the lettuce in half and then into quarters. Remove the outer leaves since they could be dirty. Use the remaining lettuce for the wraps.
Store leftover filling separately from the lettuce leaves in airtight containers in the refrigerator for 2-3 days. Reheat the filling before assembling fresh wraps.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to cook the chicken and the rest of the ingredients.
- Chef's knife - A good knife is needed to slice/cut the veggies.
- Spoon - A wooden spoon helps to stir everything together.
Pro Tips/Recipe Notes
- Use quality lettuce that is fresh like iceberg or butter lettuce. You will no lettuce is bad if is discolored, has a rotten smell or a moist texture.
- Adapt the recipe to what is in your fridge. You could use veggies like carrots, celery, shredded Brussels sprouts, zucchini, summer squash or bok choy.
- Adjust the spice level based off your preferences. The recipe as currently constructed is mild.
- Leftovers of the chicken mixture will store well in the fridge for 2-3 days.
Similar Recipes
If you’ve tried these Thai chicken lettuce wraps or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Thai Chicken Lettuce Wraps
Ingredients
- 1 tablespoon olive oil
- 1 lb ground chicken
- 1 ½ cups broccoli slaw (or another pre-made slaw)
- 4 green onions, chopped
- 1 red bell pepper, seeds removed and diced
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, minced
- 2 tablespoon peanut butter
- ¼ cup sweet chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha (optional)
- ¼ cup fresh cilantro, chopped
- salt + black pepper to taste
- butter or iceberg lettuce
Instructions
- Heat olive oil in large skillet over medium heat. Add ground chicken and cook until no longer pink and begins to brown, breaking up with wooden spoon throughout. It should take about 3-4 minutes.
- Add coleslaw mix, green onions, red bell pepper, ginger and garlic and cook for another 3 minutes. Add sweet chili garlic sauce, peanut butter, soy sauce and sesame oil, tossing to coat everything. If using sriracha for extra heat, also stir it in.
- Remove from heat and add cilantro and salt and pepper to taste. Place spoonful of chicken mixture on lettuce and form into a taco/wrap.
Notes
- Use quality lettuce that is fresh like iceberg or butter lettuce. You will no lettuce is bad if is discolored, has a rotten smell or a moist texture.
- Adapt the recipe to what is in your fridge. You could use veggies like carrots, celery, shredded Brussels sprouts, zucchini, summer squash or bok choy.
- Adjust the spice level based off your preferences. The recipe as currently constructed is mild.
- Leftovers of the chicken mixture will store well in the fridge for 2-3 days.
Sylvia says
Another great recipe. This sounds like a party to me! "The Girls" will love it.
Chris says
Sounds like PF Chang’s!