Name: Thai Chicken Lettuce Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground chicken; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ½ cup red bell pepper, diced; ¼ cup green onions, sliced; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon brown sugar; 1 head butter lettuce, leaves separated; ¼ cup chopped fresh cilantro; ¼ cup chopped peanuts (optional)

Let Me Tell You About These Wraps (In Between Bites)

Alright, so imagine this: it's a muggy Tuesday, I can’t be bothered to turn the oven on, and my kids are hollering about something (honestly, probably Fortnite). Enter Thai Chicken Lettuce Wraps. I stumbled into this recipe after one too many takeout orders and a fridge full of odds and ends—plus, my friend Bee swears by her Thai street food memories, so I figured it was about time I cobbled something together. Oh, and once, I dropped half the filling on the floor and the dog had a field day. Good times.

Why I Keep Coming Back to This

I make this when I want dinner to feel fancy but don’t want to, you know, actually do that much. My family goes wild for these wraps because they’re crunchy, tangy, and spicy (and you can pile on as much filling as you like, which is secretly the main draw). If I’m feeling lazy, I just use rotisserie chicken; nobody’s ever noticed, or if they have, they didn’t pipe up. It’s also one of those rare meals where everyone actually eats their greens, so, small miracle right there.

What You’ll Need (Or What I Usually Have Lying Around)

500g ground chicken (or, honestly, sometimes I just shred up leftover roast chicken—works a treat)
1 tablespoon neutral oil (like sunflower; olive oil in a pinch but it does taste a little weird)
2 cloves garlic, minced (the jarred stuff is fine if you’re in a rush—don’t tell my mum)
1 small onion, chopped
1 red bell pepper, diced
2 tablespoons soy sauce (I usually splash a bit extra; tamari if you’re gluten-free)
1 tablespoon fish sauce (if you’re out, skip it or use a dash of Worcestershire, though don’t tell any purists)
1 tablespoon brown sugar (or a big squeeze of honey—sometimes I use agave and it’s... fine)
1 teaspoon grated ginger (sometimes I just use powder; not ideal, but life’s too short)
1-2 teaspoons Sriracha or your favorite hot sauce (I’m a wimp, so I usually stick to one, but up to you!)
Juice of half a lime
Big handful fresh cilantro, chopped (if you hate it, just use green onions)
Butter lettuce leaves or Little Gem (romaine sorta works, but you’ll be chasing filling all over your plate)
Handful chopped peanuts or cashews (optional, but so crunchy)

Here’s How I Throw It Together

Get your biggest frying pan or wok nice and hot, then add the oil. Toss in the onion and garlic—stand back, my smoke alarm is very sensitive—and sauté till they’re soft and smelling amazing.
Dump in the ground chicken. Break it all up with a spoon (I’ve tried using a potato masher, but, well, let’s just say never again). Cook until it’s not pink anymore. This is where I sneak a taste, though it never looks pretty at this stage.
Stir in the bell pepper, ginger, soy sauce, fish sauce, brown sugar, and Sriracha. Cook everything down for another 3-4 minutes—honestly, I just wait till my kitchen smells ‘Thai takeout’ level good.
Squeeze in the lime, toss in the cilantro, and give everything a good stir. Turn off the heat. If it looks a bit soupy, just let it sit for a bit; it thickens up.
To serve, spoon big heaps of the filling into lettuce leaves, top with peanuts (or cashews, or skip altogether if you’re nut-averse), and maybe another squeeze of lime for luck.

Notes from My Many, Many Attempts

If you use leftover roasted chicken, just warm it in the pan with the sauces and veggies—don’t cook it to death or it’ll go rubbery (ask me how I know).
Sometimes the lettuce leaves rip and everything falls out. I just double layer them—problem solved, sort of.
I tried skipping the sugar once (in a bid to be healthy, ha), but it just tasted flat, so now I always add something sweet.

Variations I’ve Actually Tried (And Survived)

Turkey instead of chicken? Works just fine. Pork is tasty too, but beef was a tad weird, a bit overpowering, honestly.
I’ve swapped in water chestnuts for crunch (like Sally does here) and it’s great if you have them.
Once, I got creative and added pineapple chunks... let’s just say, won’t be doing that again.

Do You Need Fancy Gear?

I usually use my old wok—that thing’s taken some hits—but a big frying pan is just fine. No wok? No worries. In a pinch, I’ve even used a Dutch oven. Honestly, as long as it holds everything and gets hot, you’re golden.

What About Leftovers?

Stick any leftovers (ha, as if) in an airtight container; they’ll last maybe two days in the fridge. I think these taste even punchier the next day once the flavors hang out together, but, truthfully, in my house they rarely survive that long. Freezing doesn’t do them any favors, though; the lettuce turns into sad, soggy confetti. Just eat 'em fresh.

How I Like to Serve These Up

We go family-style—all the filling in a bowl, lettuce leaves on a big plate, everyone builds their own. Sometimes I put out a big bowl of jasmine rice if someone’s extra hungry (usually me). My mate Jo insists on extra chili for “kick,” but my youngest just piles on peanuts and calls it dinner. To each their own!

Things I Wish Someone Had Told Me Sooner (Pro Tips)

I once tried rushing the chicken over high heat—ended up with chewy little pebbles; low and slow is better.
Don’t overstuff the lettuce. It always seems like you can fit more in, but you can’t. Trust me—I’ve worn more filling than I’ve eaten some nights.
Actually, I find it works better if you chop the filling a bit finer, so everything scoops up nicely. But hey, rustic is good too.

People Do Ask Me These Things a Lot (FAQs)

Can I make these vegetarian? Yep! Crumbled tofu or tempeh works great. Or try mushrooms, like this recipe does. Just add extra soy for flavor.
Is fish sauce really necessary? Honestly, it adds a ton of depth, but if you’re out (or can’t stand the smell), just skip it. More soy sauce works in a pinch.
Can I prep these ahead? I’d say yes to the filling, but assemble just before serving—unless you like soggy lettuce (I do not).
What’s the best lettuce? Butter or Little Gem are my faves. Iceberg is ok, but a bit floppy—Romaine’s sturdy but makes for very long wraps. Up to you.
Do kids actually like these? Mine do, but I leave the spicy stuff out for theirs. And, honestly, if you call it a “crunchy taco,” they’re more likely to eat it.
Umm, can I eat these cold? Yes! Actually, they’re fab for lunchboxes the next day, but keep the filling separate until you’re ready to wrap.

Oh—a quick side note before you dive in: if you’ve never had Thai basil on hand, give it a go sometime. It’s not necessary, but the flavor will knock your socks off (in a good way, not like when I tried durian, but that’s a story for another day).

Thai Chicken Lettuce Wraps