The Best-Ever Healthy Thai Chicken Lettuce Wraps
These Healthy Thai Chicken Lettuce Wraps have been on repeat in our house lately, and they are SO good! Quick, easy to make, and full of flavor, these dinner wraps are the perfect combination of saucy chicken and mushrooms with crunchy, cold lettuce. I’d be lying if I said that the kids ate any of the veggies (mushrooms and red bell peppers aren’t really their thing yet at 2 & 4 years old), but they did love the flavorful chicken, so I’m taking that win. This recipe is seriously so good, and I know you’ll love it too!
You’ll Also Love: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
Ingredients/Substitutions
Chicken Breast
The chicken in this recipe is cubed or minced, so I recommend using thinly cut chicken breast to make the process a lot easier! However, regular chicken breast works great, too.
Tip: I love ordering organic chicken through Butcher Box! All of their meats are wholesome, free from added antibiotics and hormones, and of the best quality. Not to mention that it’s delivered right to your doorstep – such a win!
Want to learn more about the best free-range organic chicken? Read my Honest But Box Review here!
Bell Pepper + Mushrooms
The vegetables in this recipe consist of chopped red bell peppers and sliced mushrooms. You can also cut the mushrooms down into smaller pieces! Feel free to sub with any veggies you like.
Thai-Inspired Sauce
The Thai-inspired sauce is truly the core of this recipe! Here’s what you’ll need:
- Rice Vinegar
- Tamari (Soy Sauce) – Coconut Aminos are another great alternative!
- Sesame Oil
- Peanut Butter
- Fresh Ginger
- Honey
- Minced Garlic
- Crushed Red Pepper (to taste)
Butter Lettuce
I love using butter lettuce leaves for the lettuce wraps, but it tends to be a bit soft. If you’re looking for something sturdier, romaine lettuce leaves are another great option!
RELATED: On-The-Go Tuna Lettuce Wraps (2 Ways)
How to Make Healthy Chicken Lettuce Wraps
These wraps can be made in no time at all, making them perfect for a busy weeknight dinner recipe. Here’s how to make Healthy Thai Chicken Lettuce Wraps in 4 easy steps!
1. Cook the Veggies + Chicken
Cut the veggies and chicken into small cubes and cook with your favorite cooking oil (I love using avocado oil!).
2. Whisk Together the Thai-Inspired Sauce
Throw all of the sauce ingredients in a small bowl and whisk together. It’s THAT easy!
3. Combine to Make Lettuce Wrap Filling
Make the Thai Chicken filling for these lettuce wraps by combining the cooked chicken, vegetables, and sauce in a pan. Stirring often, let the sauce slightly thicken over medium-high heat and add salt and pepper to taste.
4. Fill Wraps & Garnish
Add the chicken mixture filling to the lettuce leaves and garnish with chopped green onions and peanuts or cashews. Other next-level topping ideas include extra red pepper flakes or a delicious sriracha drizzle!
Time-Saving Tips
- Don’t feel like cubing the chicken? Ground chicken or ground turkey works as a great substitution, too!
- Buy pre-washed lettuce to save time.
- Pre-measure ingredients.
- Make the sauce while the other ingredients cook in the pan!
RELATED: Weeknight Chicken Pad Thai
Storing This Recipe
The best way to store this recipe is to keep the filling separate from the lettuce leaves until you’re ready to enjoy. Store the filling in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months!
More Healthy Dinner Recipes
- Healthy Tuna Noodle Casserole
- Roasted Beets Bowls with Turmeric Tahini Sauce
- Healthy Chicken Alfredo (Cauliflower Sauce)
- Spicy Chicken Ramen
- Peanut Butter Chicken Recipe
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Healthy Thai Chicken Lettuce Wraps
Equipment
Ingredients
- 2 small chicken breasts (about 1 pound)
- 1 large red bell pepper
- 8 ounces sliced mushrooms
- 2 Tablespoons cooking oil (divided)
- 1/4 cup rice vinegar
- 1/4 cup tamari soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons peanut butter
- 2 teaspoons ginger, peeled and freshly grated (or 1 teaspoon ground ginger)
- 1 teaspoon crushed red pepper (or to taste)
- 1 Tablespoon honey
- 1 teaspoon minced garlic
- salt/pepper (to taste)
- 8 large lettuce leaves (butter or romaine lettuce)
- chopped green onions (for garnish, optional)
- salted cashews or peanuts (for garnish, optional)
Instructions
- Chop the bell pepper into small pieces and cut the chicken into small, 1/2" cubes.
- Heat 1 Tablespoon of cooking oil in a skillet or saute pan over medium-high heat.
- Cook the chicken and bell peppers for about 7-10 minutes (or until fully cooked), then set aside and drain the pan.
- Add the remaining oil to the pan and cook the mushrooms for about 10 minutes (or until tender), seasoning with salt and pepper to taste.
- While the mushrooms are cooking, whisk the vinegar, soy sauce, sesame oil, peanut butter, ginger, crushed red pepper, honey, and garlic together until smooth.
- Add the chicken and bell peppers back into the skillet and pour the sauce over the entire dish mixing well.
- Add more salt and pepper to taste, then continue to cook for about 5-7 minutes (or until everything is warm and the sauce begins to slightly thicken).
- Remove from heat and spoon the mixture into each lettuce leaf (about 3/4-1 cup per lettuce leaf).
- Garnish with chopped green onions and cashews or peanuts, then enjoy!
Video
Notes
- Don’t feel like cubing the chicken? Ground chicken or ground turkey works as a great substitution, too!
- Buy pre-washed lettuce to save time.
- Pre-measure ingredients.
- Make the sauce while the other ingredients cook in the pan!
Jennifer says:
Excellent!!! I heated the sauce up in the microwave before whisking to help melt the peanut butter, making it easier to mix up.
Jar Of Lemons replied:
Great idea!
Sabrina says:
I made this for my family and it was a huge hit! I’m always looking for quick, healthy and delicious recipes to add to our meal routine. This meal REALLY was so quick to make and so delicious. This is a definite MUST repeat over and over!
Brynn says:
This recipe was a good base!
I added cabbage instead of peppers and made it into a salad which turned out awesome. I will say though, the sauce recipe needed a lot of adjustment, I don’t know if it was the ingredients I was using but I had to add a TON more peanut butter in order to tone down the vinegar and to have any sort of thick consistency. Other than the peanut sauce recipe this was a winner!
Brittaney says:
This is SOOOOO GOOOOD!!!!! It’s quite literally my family’s new favorite meal! Thank you *so much* for sharing!
Catherine Hall says:
This was so f***** good. Oh my gosh. Thank you for this recipe. Huge hot for everyone.