Can I use turkey instead of ground chicken?

Absolutely. Ground turkey works great and cooks the same way.

What if I don’t have tamari?

Soy sauce is perfect. Coconut aminos also work if you want a slightly sweeter option.

How do I store leftovers?

Store the chicken filling in an airtight container in the fridge for up to 3–4 days . Keep the lettuce separate so it stays crisp. Reheat the filling and assemble fresh.

Can I make this ahead for meal prep?

Yes! Make the filling ahead and portion it out. Add cilantro and scallions after reheating if you want them extra fresh.

What can I serve with Thai Chicken Lettuce Wraps?

They’re great with jasmine rice, cauliflower rice, a simple cucumber salad, or even just extra cashews if you’re in your “snack dinner” era.

Thai Chicken Lettuce Wraps: A Joyful 20-Minute Power Dinner

Name: Thai Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai-inspired
Ingredients: 1 tablespoon sesame oil; ¼ cup yellow onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh minced ginger (or ginger paste); 10 oz ground chicken; ¼ cup tamari (low sodium) or soy sauce (or coconut aminos); 2 tablespoons Thai sweet red chili sauce; Juice of 1 lime; 1 teaspoon maple syrup (or honey/agave); ⅓ cup chopped cashews (raw or roasted); ¼ cup chopped scallions; ¼ cup fresh chopped cilantro; ¼–½ cup shredded carrots; Sesame seeds for topping; 1 head butter lettuce, leaves separated and dried

Description

These Thai Chicken Lettuce Wraps are sweet, savory, and slightly spicy with fresh herbs, crunchy cashews, and a bright lime finish. Ready in about 20 minutes, they’re perfect for busy weeknights, light dinners, or fun DIY family meals.

Ingredients

Scale

1 tablespoon sesame oil
¼ cup yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh minced ginger (or ginger paste)
10 oz ground chicken
¼ cup tamari (low sodium) or soy sauce (or coconut aminos)
2 tablespoons Thai sweet red chili sauce
Juice of 1 lime
1 teaspoon maple syrup (or honey/agave)
⅓ cup chopped cashews (raw or roasted)
¼ cup chopped scallions
¼ cup fresh chopped cilantro
¼–½ cup shredded carrots
Sesame seeds for topping
1 head butter lettuce, leaves separated and dried

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Instructions

Heat sesame oil in a skillet over medium-high heat. Add diced onion and cook 2–3 minutes until soft and slightly golden.
Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
Add ground chicken. Break it apart with a spoon and cook 3–4 minutes until browned and no longer pink. Season lightly with salt and pepper.
In a small bowl, mix tamari, Thai sweet chili sauce, lime juice, and maple syrup.
Sprinkle cashews over the chicken, then pour in the sauce. Stir well and reduce heat to low. Let cook 2 minutes to thicken slightly.
Remove from heat and cool slightly. Stir in shredded carrots, scallions, and cilantro.
Spoon the chicken mixture into butter lettuce leaves. Top with sesame seeds and extra sauce if desired. Serve immediately.

Notes

Dry lettuce leaves thoroughly to prevent slipping.
For extra heat, add sriracha or red pepper flakes.
Ground turkey works as an easy substitute.
Store leftover filling separately in the fridge for up to 4 days.
Great for meal prep — just assemble fresh before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Thai-inspired

Nutrition

Serving Size: 1 serving (about 2–3 lettuce wraps)
Calories: 320 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 85 mg