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 delicious and flavorful dish that combines tender and juicy chicken with a blend of aromatic spices and crunchy vegetables, all wrapped up in crisp and refreshing lettuce leaves. The chicken is cooked with garlic and onions until tender and then combined with shredded carrots, red cabbage, and sliced green onions, which add a satisfying crunch and a burst of freshness to the dish. The homemade sauce is a perfect blend of sweet and spicy flavors, featuring Thai sweet chili sauce, creamy peanut butter, ginger, soy sauce, and red pepper flakes, which add a complex and irresistible flavor to the dish. The result is a satisfying and delicious meal that is both healthy and full of flavor, and is sure to be a hit with anyone who loves Thai-inspired cuisine.



Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes


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


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 the cooking oil. Add the chicken, garlic, and onion. Cook until the chicken is fully cooked and onions turn translucent.

Add Vegetables and Sauce: Mix in the carrot, cabbage, and green onions. Sauté for an additional 2 minutes. Pour the prepared sauce over the mixture. Stir well, ensuring everything is well-coated, and let it simmer on low heat.

Final Touches: Fold in the fresh cilantro and give it one last stir. Remove from heat.

Assemble the Wraps: Clean and pat dry the lettuce leaves. Place a generous spoonful of the chicken filling onto each leaf. Serve immediately and enjoy by folding the lettuce around the filling, eating it 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.