Savory Chicken Lettuce Wraps with Thai Chili
Okay, I have to confess—these chicken lettuce wraps feel like my little kitchen party trick whenever friends show up unexpectedly. There’s something just so satisfying about that first crunch of fresh lettuce paired with juicy, savory chicken kissed by a little heat from Thai chili. The aroma alone, with garlic and ginger sizzling in the pan, makes your mouth water before you even take a bite. Plus, this recipe is a breeze that comes together in under 30 minutes, which wins big points in my book! Trust me, once you try these wraps, they’ll become your go-to for everything from casual weeknight dinners to impressing guests without breaking the bank—or the sweat factor.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 1 lb ground chicken
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 small onion, finely chopped
- 2 Thai red chilies, finely sliced (adjust to taste)
- 1/2 cup water chestnuts, chopped (optional for crunch)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Salt and pepper to taste
- 1 head butter or iceberg lettuce (leaves separated, washed, and dried)
For the Sauce / Garnish (optional):
- 1 lime, cut into wedges
- Fresh cilantro leaves
- Chopped roasted peanuts
- Extra Thai chili slices
How I Make It
Step 1:
Start by heating the vegetable oil in a large skillet over medium-high heat. Toss in the minced garlic, ginger, and onions, sautéing until fragrant and translucent, about 2–3 minutes. This step is key to building deep, savory flavors right from the start.
Step 2:
Add the ground chicken to the pan, breaking it up with your spatula as it cooks. Cook until it loses its pink color and starts to brown slightly, around 5–6 minutes. Make sure to stir often for even cooking.
Step 3:
Mix in the Thai red chilies, chopped water chestnuts, soy sauce, fish sauce, and brown sugar. Stir everything well to combine, then cook another 2–3 minutes so the flavors meld together. Taste and season with salt and pepper as needed—remember, fish sauce is salty, so add salt carefully.
Step 4:
While the chicken mixture finishes cooking, prep your lettuce leaves. Pat them dry completely to avoid soggy wraps—nothing ruins that crisp bite!
Step 5:
Transfer the savory chicken mixture to a serving bowl. Arrange the lettuce leaves around it, along with lime wedges and your garnishes: cilantro, peanuts, extra chilies. Let everyone build their own wraps for that fun, interactive vibe.
Step 6:
Take a lettuce leaf, spoon in the chicken mixture, add some cilantro and peanuts, squeeze a little lime over the top, and enjoy the perfect balance of crunchy, spicy, salty, and fresh in every bite.
Variations & Tips
- Swap ground chicken for ground turkey or pork if you want a different flavor.
- For milder heat, remove the seeds from the Thai chilies or reduce the amount.
- Add finely chopped mushrooms for extra umami and texture.
- If you can’t find water chestnuts, diced jicama or celery also give a nice crunch.
- Use romaine lettuce for sturdier wraps if you want to pack more filling inside.
- Double the recipe for a crowd—the filling keeps well in the fridge for a day or two.
How I Like to Serve It
These wraps are a brilliant light lunch or a starter for an Asian-inspired dinner party. In summer, I love serving them chilled with a crisp white wine and a side of quick pickled veggies. They also make a fantastic, fun appetizer for game day or casual gatherings because they’re easy to eat and pack a flavorful punch.
Notes
- Store leftover filling in an airtight container for up to 2 days in the fridge; reheat gently in a pan before serving.
- You can wash and dry lettuce leaves in advance, but keep them wrapped in a paper towel and stored in a plastic bag for best freshness.
Closing: These savory chicken lettuce wraps always brighten up my meals with their fresh crunch and bold flavors—once you try them, they’ll become your easy weeknight favorite too!