Thai Chicken Lettuce Wraps

If you're looking for a meal that can be made in under 20 minutes, but are packed with flavor, these Thai Chicken Lettuce wraps are for you.

I love anything Thai - from Thai chicken satay to pad Thai. The options are endless.

Anyone that has been to P.F. Chang's has had their lettuce wraps. When looking for a copycat recipe of them I found a pin from Jo Cooks that looked amazing and decided to go with it.

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 curry paste you add.

As I mentioned, I like to have leftovers so these easy chicken lettuce wraps make quite a bit. If you're just looking for one night or maybe two nights of meals depending on how much you eat, just cut the recipe in half. Don't worry though, it keeps well!

Jump to:

• Recipe Ingredients
• How to Make Lettuce Wraps
• How to Cut Lettuce
• Best Lettuce for Lettuce Wraps
• Can I Use Ground Turkey Instead of Ground Chicken?
• Pro Tips/Recipe Notes
• Similar Recipes
• Thai Chicken Lettuce Wraps

Recipe Ingredients

• Ground chicken - ground turkey works too.
• Olive oil - used to cook the chicken.
• Red curry paste - where the heat comes from.
• Ginger and ginger - added flavor.
• Red bell pepper, green onions, slaw, bean sprouts, basil - all toppings that work well with the chicken lettuce wraps.
• Hoisin sauce - similar to BBQ sauce
• Soy sauce - adds saltiness.
• Sesame oil - adds a nutty flavor.
• Salt and black pepper - enhances the flavor.

How to Make Lettuce Wraps

1. 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.
2. Add red curry paste, ginger, garlic, pepper, bean sprouts and coleslaw mix and cook for another 3 minutes. 
3. Add hoisin sauce, soy sauce, sesame oil and green onions and toss. Remove from heat and add basil and salt and pepper to taste. Place spoonful of chicken mixture on lettuce and form into a taco/wrap.

How to Cut Lettuce

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.

Best Lettuce for Lettuce Wraps

I personally like butter lettuce the best but iceberg lettuce works great as well. In a pinch you can use romaine lettuce if needed.

Can I Use Ground Turkey Instead of Ground Chicken?

Yes for this specific Thai lettuce wraps recipe, ground chicken and ground turkey are interchangeable.

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.
• Add cold oil to a cold skillet or wok and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
• Leftovers of the chicken mixture will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

Similar Recipes

• Greek Chicken Lettuce Wraps
• Thai Chicken Ramen
• Thai Vegetable Curry
• Thai Butternut Squash Curry
• Vegetable Pad Thai

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.