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    You Are Here: Home → Chicken

    Thai Chicken Lettuce Wraps

    August 18, 2019 | Updated September 21, 2020 by Ryan 2 Comments

    308 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    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.

    Thai chicken lettuce wraps on slate plate with wok in background

    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
    Thai chicken lettuce wraps on slate plate

    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.
    overheat shot of Thai chicken lettuce wraps on slate plate

    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.
    lettuce wraps on slate plate

    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.

    Thai chicken lettuce wraps on slate plate
    Print Recipe
    5 from 6 votes

    Thai Chicken Lettuce Wraps

    These easy chicken lettuce wraps have a ton of flavor and can be prepared in 20 minutes which makes it a perfect weeknight meal when you're busy.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Thai
    Servings: 8
    Calories: 150kcal
    Author: Ryan Beck

    Ingredients

    • 1 lb ground chicken
    • 1 tablespoon olive oil
    • 2 tablespoon red curry paste
    • 1 tablespoon fresh ginger, minced
    • 4 garlic cloves, minced
    • 1 red bell pepper, thinly sliced
    • 4 green onions, chopped
    • 1 cup broccoli slaw (or another pre-made slaw)
    • ½ cup bean sprouts
    • ¼ cup hoisin sauce
    • 2 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon fresh basil, 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 red curry paste, ginger, garlic, pepper, bean sprouts and coleslaw mix and cook for another 3 minutes. 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.

    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.

    Nutrition

    Serving: 1lettuce wrap | Calories: 150kcal | Carbohydrates: 8g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 327mg | Potassium: 156mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1700IU | Vitamin C: 15.7mg | Calcium: 30mg | Iron: 1.4mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Sylvia says

      June 21, 2017 at 7:37 am

      5 stars
      Another great recipe. This sounds like a party to me! "The Girls" will love it.

      Reply
    2. Chris says

      August 19, 2019 at 8:22 pm

      5 stars
      Sounds like PF Chang’s!

      Reply

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