These low-carb Thai Chicken Lettuce Wraps are a fresh, flavorful twist on a traditional Thai favorite!
I’m pretty sure I could move to Thailand and be happy. Beautiful tropic weather aside, I simply adore the food. Sure, there are the typical favorites, like pad Thai and chicken satay, but to borrow a music metaphor, I’m talking about the deep-cut dishes. Have you ever tried green papaya salad or weeping tiger beef? How about panang curry? And let’s not forget mango sticky rice for dessert. Well, now I’ve done it—I’m starving.
Asian chicken lettuce wraps are inspired by one of my favorite Thai dishes, larb gai. I first tried it at one of the best, if not the best Thai restaurants in Milwaukee, The King and Thai. I love the bold, zesty balance of lime and fish sauce, the mild heat from the Thai chili, and the earthy mint and basil. But what really sets larb gai apart is the khao khua, AKA toasted rice powder. It adds a nutty, smoky depth you don’t get from other dishes. It’s subtle but so good!
Since my kids aren’t exactly fans of those complex flavors yet (khao khua doesn’t get the appreciation it deserves around here), I keep things simple with these lettuce wraps. My take skips the rice powder and tones down some of the subtleties of larb gai. But don’t worry, Thai fans. I’d not so humbly argue the recipe captures the essence of what I love about the original!
Are Thai Chicken Lettuce Wraps Healthy?
You see, that’s yet another reason I love Thai so much. Overall, Thai food is healthy, and these wraps are no exception. They’re loaded with lean protein, fresh veggies, herbs, and healthy fats. I don’t think I’d change an ounce of this recipe.
That said, feel free to use a low-sodium fish sauce. To make this vegetarian-friendly, substitute the chicken with tofu or, better yet, oyster mushrooms! I’ve done this, and the earthiness of the mushrooms goes deliciously well with the sauce.
Of course, you’ll need to ditch the fish sauce to make this vegetarian/vegan. Luckily, a vegan buddy of mine gave me a tasty alternative for a suitable fish sauce. What you do is combine a quarter-cup soy sauce (or tamari) with one tablespoon lime juice, one teaspoon brown sugar, and just a pinch of seaweed or mushroom powder. It’s not exactly the same thing as fish sauce, but I can personally attest to its tastiness!
What’s The Best Lettuce For Lettuce Wraps?
I’ve tried my fair share of lettuce wraps, so trust me when I say that the right lettuce makes all the difference. So what’s the best pick?
Drumroll, please.
Butter lettuce! This lovely leaf is sturdy, pliable, and has a natural cup shape that holds the filling perfectly—I guess God knew what They were doing, right? If you can’t find butter lettuce, Romaine hearts or iceberg lettuce are great backups. Just make sure the leaves are fresh and crisp for that satisfying crunch. Also, you’ll probably need to use an additional layer or two to ensure the lettuce won’t fall apart.
How To Make Ahead And Store?
Cook the chicken and prep the veggies ahead of time. Store them separately in airtight containers in your fridge, then assemble the wraps just before serving. You want to keep the lettuce crisp!
Leftovers can last up to 4 days, but for the best texture and flavor, enjoy them within 2–3 days. And if you notice the lettuce wilting, you can always use the filling over rice or noodles instead—works for me!
Serving Suggestions
This is a Thai-inspired dish, so I’d keep that culinary precedence and serve these wraps with a side of refreshing Thai Cucumber Salad or a platter of fresh Spring Rolls with a peanut dipping sauce! For a starch, forget your boring old steamed rice and try this flavorful Ginger Rice instead. This Thai Mango-Avocado Salad With Grilled Sweet Potatoes recipe is another worthy pick! It’s sweeter taste complements the wrap nicely!
Ingredients
- 2 tablespoons peanut oil divided
- 1/2 pound 93% lean ground chicken
- 1/4 cup shallots diced (about 2 large shallots)
- 1 tablespoon fresh garlic minced
- 3/4 cup cucumber diced (about 1/2 large cucumber)
- 1/2 cup red bell pepper diced (about 1/2 large pepper)
- 1/4 cup green onions chopped
- 1/4 cup fresh Thai basil roughly chopped
- 3 tablespoons fresh mint chopped
- 2 tablespoons fish sauce
For the sauce:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon thai chili, minced (1/2 chili)
- 1 tablespoon coconut sugar
- 1/2 tablespoon fresh garlic minced
- Chopped peanuts for garnish
- Lettuce of choice
Instructions
- Heat 1 tablespoon of the peanut oil in a medium pan on medium heat. Cook the ground chicken until no longer pink inside, about 10 minutes. Transfer to a plate and set aside for later use.
- Heat the remaining oil in a small pan over medium-high heat and cook the shallots and garlic until they are soft, about 2-3 minutes.
- Combine all the salad ingredients, excluding the fish sauce, in a large bowl. Add in garlic, shallots, and chicken and stir until well combined.
- Pour the fish sauce over the chicken and vegetable mixture and toss until it is evenly coated. Set aside.
- Combine all the dipping sauce ingredients and stir until the sugar is dissolved.
- Fill each lettuce cup with chicken/vegetable mixture and top with chopped nuts and a drizzle of sauce (or you can dip the wrap into the sauce).
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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