Thai Chicken Lettuce Wraps

Chicken breast and vegetables with a sweet Thai chili peanut butter sauce wrapped in Romaine lettuce.

These Thai Chicken Lettuce Wraps are a flavorful dish that pairs tender chicken with aromatic spices and crunchy vegetables, all nestled in crisp lettuce leaves. The chicken is cooked with garlic and onions, then combined with shredded carrots, red cabbage, and green onions for a fresh, satisfying crunch. Tossed in a sweet and spicy sauce made from Thai sweet chili sauce, peanut butter, ginger, soy sauce, and red pepper flakes, these wraps deliver a healthy, delicious meal bursting with Thai-inspired flavors.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

For the Filling

  • 2 chicken breasts, diced
  • 4 garlic cloves, minced
  • 1 carrot, shredded
  • 1/2 cup yellow onion, diced
  • 1/2 cup red cabbage, finely shredded
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 2 tablespoon cooking oil

For the Sauce

  • 1/4 cup Thai sweet chili sauce
  • 2 tablespoon creamy peanut butter
  • 1/2 tsp ginger paste or minced ginger root
  • 1 tablespoon soy sauce
  • 1/2 tsp red pepper flakes

Lettuce Wraps

  • 6-8 leaves romaine or Boston Bibb lettuce

Instructions

Prepare the Sauce

In a bowl, whisk together Thai sweet chili sauce, peanut butter, ginger, soy sauce, and red pepper flakes. Set aside.

Prep the Filling

Arrange minced garlic, diced onion, shredded carrot, shredded cabbage, and sliced green onions in separate bowls for easy access.

Cook the Chicken

Season diced chicken with salt and pepper. In a skillet over medium-high heat, warm cooking oil. Add the chicken, garlic, and onion, cooking until the chicken is fully cooked and onions are translucent.

Add Vegetables and Sauce

Stir in the carrot, cabbage, and green onions, and sauté for an additional 2 minutes. Pour the prepared sauce over the mixture, stirring to coat everything evenly. Let it simmer on low heat.

Final Touches

Fold in fresh cilantro and give it a final stir. Remove from heat.

Assemble the Wraps

Clean and pat dry the lettuce leaves. Spoon the chicken filling onto each leaf. Serve immediately and enjoy by folding the lettuce around the filling, taco-style.

Prepare the sauce by stirring together the sweet chili sauce, peanut butter, ginger, soy sauce, and red pepper flakes.

Prepare the minced garlic, chopped onion, shredded carrot, shredded cabbage, and sliced green onions in separate prep bowls. Cut the chicken breasts into small pieces and toss with the salt and pepper.

Heat a skillet to med-high with 2 tablespoons cooking oil and add the chicken, garlic, and onion.

Cook, stirring occasionally, until the chicken is no longer pink and the onions are translucent.

Add the carrot, cabbage, and green onion. Stir together and cook about 2 more minutes.

Add the sauce and stir until coated, turning the heat to a low simmer.

Rinse and pat dry about 6-8 leaves of romaine lettuce or you can use Boston Bibb lettuce.