Looking for a high-protein, low-carb dinner? Make these Thai Chicken Lettuce Wraps in under 30 minutes. They’re packed with ground chicken, diced vegetables, and bold Thai-inspired flavors. This recipe scales easily for a crowd and stores well for meal prep during the week.
We love simple, one-pan meals that come together quickly. If you enjoy recipes like Instant Pot Pork Roast, Golden Curry Soup, or Mexican Sweet Potato Quinoa Casserole, you’ll appreciate how effortless these Thai lettuce wraps are. They combine savory ground meat with fresh vegetables and a sweet-savory sauce for a satisfying, healthy meal.
Lettuce Wraps = Ultimate Dinner!
I think I found a new favorite weeknight dinner. I love Asian-inspired recipes, especially when they use simple, wholesome ingredients. These Thai lettuce wraps bring more vegetable texture than typical meat-only wraps by adding mushrooms, onion, and red pepper. That extra veggie oomph means you don’t need a lot of additional toppings to create a balanced bite—everything is right there in the wrap.
Gluten-Free and Paleo Options
This recipe is naturally gluten-free when you use tamari or coconut aminos in place of regular soy sauce. For a paleo-friendly version, swap tamari or soy sauce for coconut aminos. If you prefer a different protein, ground turkey or beef both work well—just season to taste. These swaps keep the same general method and flavor profile while accommodating dietary needs.
How to Make Thai Lettuce Wraps
These lettuce wraps are fully prepped, cooked, and ready to enjoy in less than 30 minutes—ideal for busy weeknights or quick meal prep. Below are clear steps, plus tips to customize flavor and serve.
Step 1: Veggie Prep
Finely dice mushrooms, red bell pepper, and yellow onion. Preparing everything before you cook shortens total time and helps the ingredients finish evenly. You can add other diced vegetables if you like—shredded cabbage or grated carrot work especially well.
Step 2: Brown the Ground Chicken
In a large skillet over medium-high heat, warm about 1 tablespoon olive oil. Add 1 pound ground chicken and 1 tablespoon minced garlic. Cook, breaking up the meat, until browned and cooked through. Remove the browned chicken from the pan and set aside to keep the pan flavors concentrated.
Step 3: Sauté the Vegetables
Return the pan to heat and add another tablespoon of olive oil. Sauté the diced mushrooms, red pepper, and onion until the onion becomes translucent and the vegetables are tender. Cooking the vegetables in the same pan captures the savory browned bits from the chicken for extra flavor.
Step 4: Combine and Flavor
Return the cooked ground chicken to the pan. Stir in 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos for gluten-free), 2 tablespoons 100% maple syrup, 1 tablespoon chili paste, 2–3 tablespoons diced fresh cilantro, a squeeze of lime, and salt and pepper to taste. Cook briefly until the sauce is heated through and well combined, allowing the flavors to meld.
Step 5: Serve
Spoon the chicken and vegetable mixture into baby romaine leaves (or your preferred lettuce). Garnish with grated carrot and sliced radishes for color, crunch, and freshness. Serve immediately while warm.
Recipe Details
Ingredients
- 1 pound ground chicken
- 1 cup mushrooms, finely diced
- 1 large red bell pepper, finely diced
- 1/2 yellow onion, finely diced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
- 2 tablespoons 100% maple syrup
- 1 tablespoon chili paste
- 2–3 tablespoons fresh cilantro, diced
- Squeeze of lime
- 1 large carrot, grated (for garnish)
- Radishes, sliced (for garnish)
- Package of mini romaine heads or any sturdy lettuce for wrapping
Instructions
- Prep the vegetables by finely dicing mushrooms, red pepper, and onion. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the ground chicken and minced garlic, and sauté until the chicken is browned and cooked through. Remove the cooked chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the same pan. Sauté the diced vegetables until the onion is translucent and the vegetables are tender.
- Return the browned chicken to the pan. Add soy sauce (or tamari/coconut aminos), maple syrup, chili paste, cilantro, a squeeze of lime, and salt and pepper. Stir and cook until everything is evenly combined and heated through.
- Serve the mixture in lettuce leaves and garnish with grated carrot and sliced radishes. Enjoy immediately.
Tips, Substitutions & Storage
Substitutions: Use ground turkey or lean ground beef instead of chicken. For a vegan version, substitute crumbled firm tofu or a plant-based ground product and adjust seasonings to taste.
Heat level: Adjust chili paste to control spiciness. Add a teaspoon at a time and taste as you go.
Make-ahead and storage: The filling stores well in an airtight container in the refrigerator for up to 4–5 days. Store lettuce separately and assemble just before serving to keep wraps crisp.
Serving suggestions: Offer lime wedges, extra cilantro, sliced green onions, or a light peanut sauce on the side for dipping. These wraps also pair nicely with a simple cucumber salad or steamed rice if you want a heartier meal.
Nutrition (per serving)
Calories: 309 kcal, Carbohydrates: 18 g, Protein: 25 g, Fat: 17 g, Fiber: 5 g, Sugar: 9 g
Nutrition information is an approximation and should be used as a guideline only.
More Lettuce Wrap Ideas
- PF Chang’s-style chicken lettuce wraps (traditional copycat)
- Buffalo chicken lettuce wraps for a tangy-spicy twist
- BLT quinoa lettuce wraps for a vegetarian option with crunch