Thai Chicken Lettuce Wraps
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Healthy eating does not mean sacrificing flavor. These Thai Chicken Lettuce Wraps offer a light, low-carb meal packed with fresh, wholesome ingredients. A quick sauce of minced ginger, garlic, and coconut aminos creates a savory glaze that coats the chicken beautifully. Load up your lettuce cups with fresh green onions and crunchy matchstick carrots for the ultimate guilt-free lunch, speedy snack, or light appetizer. Watch our step-by-step video guide below to see how easily these wraps come together!
- 1.5 pounds ground chicken
- 1 stalk fresh lemongrass
- 2–3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or grated
- 1/4 cup water
- 2 tablespoons distilled white vinegar
- 3 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 2 green onions (scallions), chopped
- 1/2 cup shredded or matchstick carrots
- 1/2 cup red bell pepper, chopped
- 8 large lettuce cups (such as Butter, Boston, or Iceberg)
- To taste salt and black pepper
- Optional garnishes: Sriracha, sweet chili sauce, or toasted sesame seeds
🛒 Ingredients for Thai Chicken Lettuce Wraps
🍳 Step-by-Step Cooking Instructions
- Prep the lemongrass : Cut 1/2 inch off the thick bottom stem. Cut off the top stem where it turns dark green. Slice the remaining piece in half. Peel off the tough, thick outer layers. Finely mince the tender inner core until pieces are as small as possible. Set aside.
- Brown the chicken : Heat a large pan over medium-high heat. Add the ground chicken. Cook for 5 to 6 minutes until completely browned and cooked through. Break it apart with a spatula as it cooks.
- Mix the sauce : While the chicken cooks, whisk together the minced lemongrass, ginger, garlic, water, vinegar, coconut aminos, sesame oil, and honey in a small bowl. Taste the sauce. Add an initial 1 teaspoon of salt (or to taste).
- Simmer and thicken : Pour the sauce directly into the pan with the cooked chicken. Bring to a simmer over medium-high heat. Cook for 2 to 3 minutes . The sauce will thicken slightly and coat the meat evenly.
- Assemble and serve : Remove the pan from the heat. Taste and adjust salt or pepper if needed. Spoon the chicken mixture evenly into your lettuce cups. Top with raw matchstick carrots, chopped green onions, and diced red peppers. Garnish with toasted sesame seeds, sriracha, or sweet chili sauce if desired.
📝 Recipe Notes & Pro Tips
- Ingredient Substitutions : If you cannot find coconut aminos, you can substitute 1.5 to 2 tablespoons of low-sodium soy sauce or tamari . Reduce the added salt slightly if using soy sauce, as it is saltier than coconut aminos.
- Choosing Lettuce : Butter lettuce (Bibb) or Boston lettuce leaves provide the best flexible "cups" that do not tear easily. If you want maximum crunch, use Iceberg lettuce leaves instead.
- Lemongrass Hack : Fresh lemongrass can sometimes be woody and difficult to mince perfectly. If you are short on time, look for lemongrass paste in a tube in the produce section. Use 1 tablespoon of paste to replace 1 fresh stalk.
- Meal Prep & Storage : Store the cooked Thai chicken mixture in an airtight container in the fridge for up to 4 days . Keep the lettuce leaves, raw toppings, and sauces in separate containers. Assemble the wraps just before eating so the lettuce stays crisp.