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4.8 from 63 votes

Thai Chicken Lettuce Wraps

🥬🍗😍 EASY, ready in 20 minutes, and layered with FLAVOR galore! High-protein, gluten-free, and the Thai twist is AMAZING! Your NEW GO-TO chicken wrap recipe!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 440 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1 pound ground chicken I’ve also used ground turkey with great results
  • 1 medium/large sweet Vidalia or yellow onion diced small
  • 3 cloves garlic finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger or to taste
  • ⅓ cup hoisin sauce plus more if necessary
  • 2 to 3 tablespoons low-sodium soy sauce
  • 2 tablespoons Thai red curry paste or to taste
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon Asian chili garlic sauce or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 to 1 ½ cups shredded carrots
  • about 3 green onions sliced into thin rounds; reserve 1 tablespoon for garnishing
  • ¼ cup finely minced fresh cilantro; reserve 1 tablespoon for garnishing
  • butter lettuce leaves sometimes called living lettuce, for serving

Instructions

    Cup of Yum
  1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.
  2. Add the onion and cook for about 5 minutes, or until onion is soft and translucent; stir intermittently.
  3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
  4. Add the hoisin sauce, soy sauce, Thai curry paste, rice wine vinegar or lime juice, chili garlic sauce, pepper, and stir to combine.
  5. Add the carrots, green onions, and cook for about 2 minutes, or until carrots are crisp-tender. Taste filling and make any necessary flavor adjustments, i.e. more hoisin sauce (add additional if your mixture is on the dry side), soy sauce, Thai curry paste, etc.
  6. Add 1/4 cup cilantro and stir to combine.
  7. Spoon about 1/4 cup of the mixture into each of the lettuce leaves, evenly garnish with reserved green onions and cilantro, and serve immediately.

Notes

  • Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.
  • Adapted from P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe}

Nutrition Information

Serving 1serving Calories 440kcal (22%) Carbohydrates 22g (7%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 6g (30%) Polyunsaturated Fat 20g Cholesterol 122mg (41%) Sodium 1097mg (46%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 440

% Daily Value*

Serving 1serving
Calories 440kcal 22%
Carbohydrates 22g 7%
Protein 30g 60%
Fat 27g 42%
Saturated Fat 6g 30%
Polyunsaturated Fat 20g 118%
Cholesterol 122mg 41%
Sodium 1097mg 46%
Fiber 3g 12%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.