These Thai-spiced chicken lettuce wraps are a weeknight hero: savory ground chicken tossed in a sweet-chili–peanut glaze, brightened with fresh cilantro and crisp veggies, all scooped into cool lettuce cups. They’re quick, low-carb, and easy to customize — perfect for a fast family dinner, casual entertaining, or meal-prep lunches. If you like hands-off proteins for busy nights, try a slow-cooked alternative like best crockpot BBQ chicken for another easy option.
Why you’ll love this dish
Quick, balanced, and hugely satisfying. The combination of sweet chili sauce and peanut butter gives you sticky-sweet umami, while grated ginger and crushed red pepper add warmth. Using ground chicken keeps the dish lean but still tender when cooked properly.
“We make these on repeat — fast, bright, and everyone builds their own wrap.” — home cook review
Make this when you want:
- A low-carb dinner that feels like a treat.
- A kid-friendly hands-on meal (let the family assemble their own).
- Something quick to pack for lunches (store components separately).
The cooking process explained
In plain terms: brown the ground chicken with aromatics, stir in shredded veggies, then coat with a quick sweet-chili–peanut sauce and finish with fresh herbs. The whole skillet part takes about 15 minutes, plus assembly. No special equipment needed beyond a large skillet and a grater for the carrot and ginger.
What you’ll need
- 1 tablespoon olive oil or vegetable/canola oil (neutral oil works best for high heat)
- 1 pound ground chicken (or ground turkey as a substitute)
- 4 cloves garlic, minced
- 1/2 sweet onion, finely chopped
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 1 cup carrot, shredded (use a box grater or food processor)
- 1/2 cup finely shredded cabbage (green or red)
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped (reserve some for garnish)
- 1/3 cup sweet chili sauce
- 1 tablespoon chunky peanut butter (use smooth if preferred)
- 1/4 teaspoon freshly grated ginger (or 1/8 teaspoon ground ginger)
- 2 teaspoons low-sodium soy sauce (or tamari for gluten-free)
- Crushed red pepper flakes, to taste
- Boston bib or romaine leaves, washed and separated for cups
Substitutions and notes:
- Peanut allergy? Swap peanut butter for almond butter or sunflower seed butter and taste-adjust the sauce.
- Want more heat? Add Sriracha or extra red pepper flakes.
- For a vegetarian version, replace chicken with crumbled firm tofu or tempeh and increase the cooking time slightly for browning.
Step-by-step instructions
- Heat the oil over medium in a large skillet. Add the ground chicken, minced garlic, and chopped onion. Season with salt and pepper. Cook, breaking up the meat, for 6–8 minutes until the chicken is fully cooked and lightly browned. (Ground poultry is safe at 165°F / 74°C — use an instant-read thermometer if unsure.)
- Stir in the shredded carrot, shredded cabbage, and chopped green onions. Cook for 4–5 minutes more until the vegetables are tender-crisp.
- In a small bowl, whisk together the sweet chili sauce, peanut butter, grated ginger, soy sauce, and a pinch of crushed red pepper flakes. Pour this sauce into the skillet and stir to coat the mixture evenly. Fold in the chopped cilantro. Heat through for 1–2 minutes so the sauce becomes glossy and coats the meat.
- Spoon 2–3 tablespoons of the chicken mixture into each lettuce leaf. Garnish with extra cilantro or sliced green onion and serve immediately.
Keep steps short, taste as you go, and adjust spice or sweetness before serving.
Best ways to enjoy it
Serve the wraps family-style so everyone builds their own. For sides and pairings:
- Steamed jasmine rice or coconut rice for a heartier plate.
- A quick cucumber salad (rice vinegar, sesame oil, sugar, salt) for cooling crunch.
- Pickled carrots or daikon for acidity.
- Cold beer, a citrusy white wine, or iced green tea complements the dish.
If you want another handheld crowd-pleaser, consider serving something equally playful, like a plate of buffalo chicken sliders alongside for variety at a casual gathering.
Storage and reheating tips
- Refrigerate: Store leftover chicken filling in an airtight container for up to 3–4 days. Keep the lettuce separate; assembled wraps get soggy.
- Freeze: The cooked filling freezes well for up to 2 months in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat the filling in a skillet over medium until steaming and at least 165°F (74°C) throughout. Microwave on medium power in short bursts, stirring between intervals. Avoid reheating assembled wraps — lettuce will wilt.
Helpful cooking tips
- Don’t overcrowd the skillet. Browning needs space; if the pan is too full, the chicken will steam instead of develop color.
- Use an instant-read thermometer for confidence with poultry: 165°F (74°C) is the safe target.
- Make the sauce separately and taste it before adding — you can thin it with a splash of water or lime juice, or add more peanut butter for richness.
- For crisp lettuce, store leaves in a damp paper towel inside a zip bag in the fridge.
- Grate carrot and ginger fresh for best texture and flavor; pre-grated can be drier or less aromatic.
Creative twists
- Make it Vietnamese-style: add fish sauce (1 tsp) and lime juice, and switch cilantro for Thai basil and mint.
- Turn it into a rice bowl: serve the saucy chicken over steamed rice with crushed peanuts on top.
- Swap proteins: turkey, pork, shrimp, or crumbled tofu all work. Adjust cooking times accordingly.
- Add crunch: top with chopped peanuts, toasted sesame seeds, or crispy fried shallots.
- Low-sodium/gluten-free: use tamari and a low-sugar sweet chili sauce or homemade mix with honey and chili paste.
Common questions
Q: How long does this take from start to finish?
A: Active cook time is about 15 minutes; total time including prep (shredding carrots, chopping) is roughly 25–30 minutes.
Q: Can I use ground turkey instead of chicken?
A: Yes. Ground turkey works well; cook to the same safe internal temperature of 165°F (74°C). Turkey is slightly leaner, so you may want a touch more oil.
Q: My family is allergic to peanuts — what can I use?
A: Swap peanut butter for sunflower seed butter or almond butter. Taste and adjust sweetness and salt because nut butters vary in flavor.
Q: Can I assemble these ahead of time for a party?
A: Prepare the filling and wash/sep the lettuce ahead. Keep them separate and let guests assemble to prevent sogginess. The filling can be reheated when ready to serve.
Q: How spicy are these wraps?
A: Mild-to-medium by default because sweet chili sauce is sweet with mild heat. Add crushed red pepper or Sriracha to increase spice.
Q: Any tip for keeping the lettuce leaves intact while serving?
A: Use Boston bib leaves for bigger cups and handle them chilled. Trim thick stems slightly if they prevent the leaf from lying flat.
If you want more simple, weeknight-friendly protein ideas, check the slow-cooker option mentioned earlier or other easy handheld recipes referenced above.
Print
Thai-Spiced Chicken Lettuce Wraps
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low-Carb
Description
Savory ground chicken tossed in a sweet-chili–peanut glaze, brightened with fresh cilantro and crisp veggies, all in cool lettuce cups.
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1/2 sweet onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup carrot, shredded
- 1/2 cup finely shredded cabbage
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped (reserve some for garnish)
- 1/3 cup sweet chili sauce
- 1 tablespoon chunky peanut butter
- 1/4 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
- Crushed red pepper flakes, to taste
- Boston bib or romaine leaves, washed and separated for cups
Instructions
- Heat the oil over medium in a large skillet. Add the ground chicken, minced garlic, and chopped onion. Season with salt and pepper. Cook for 6–8 minutes until the chicken is fully cooked.
- Stir in the shredded carrot, shredded cabbage, and chopped green onions. Cook for 4–5 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the sweet chili sauce, peanut butter, grated ginger, soy sauce, and a pinch of crushed red pepper flakes. Pour the sauce into the skillet and stir to coat the mixture evenly. Fold in the chopped cilantro.
- Spoon 2–3 tablespoons of the chicken mixture into each lettuce leaf. Garnish with extra cilantro or sliced green onion and serve immediately.
Notes
For a vegetarian version, replace chicken with crumbled firm tofu or tempeh. Store leftover filling separately from lettuce to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai