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.

Ingredients

  • 2 chicken breasts, cut into small pieces
  • 4 cloves minced garlic
  • 1 shredded carrot
  • 1/2 cup diced yellow onion
  • 1/2 cup finely shredded red cabbage
  • 1/4 cup sliced green onion
  • 1/4 cup fresh chopped cilantro
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper

Sauce

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

Instructions

  1. Prepare the sauce by stirring together the sweet chili sauce, peanut butter, ginger, soy sauce, and red pepper flakes.
  2. Prepare the minced garlic, chopped onion, shredded carrot, shredded cabbage, and sliced green onions in separate prep bowls.
  3. Cut the chicken breasts into small pieces and toss with the salt and pepper.
  4. Heat a skillet to med-high with 2 tablespoons cooking oil and add the chicken, garlic, and onion.
  5. Cook, stirring occasionally, until the chicken is no longer pink and the onions are translucent.
  6. Add the carrot, cabbage, and green onion. Stir together and cook about 2 more minutes.
  7. Add the sauce and stir until coated, turning the heat to a low simmer.
  8. Add the fresh cilantro and stir. Remove from heat.
  9. Rinse and pat dry about 6-8 leaves of romaine lettuce or you can use Boston Bibb lettuce.
  10. Spoon the filling mix onto the leaf and eat like a taco.

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.