Light Thai Chicken Lettuce Wraps

Light Thai Chicken Lettuce Wraps

10 reviews / 4.7 average

Chicken lettuce wraps, you sneaky things you.

You make me want to wrap vegetables in the leaves of more vegetables and top it all with more vegetables. Just kidding – meant to say PEANUT SAUCE but we’ll get there later.

First things first: the vegetables wrapped in vegetables, for the love of vegetablesss.

I’m not going to lie to you and pretend that it didn’t take kind of a long time to chop up all these green, yellow, red, and orange beauties. My perception might be a little skewed considering my 2-second attention span and low tolerance for cooking related work. Cause, I want you to like my recipes, but I just don’t like cooking that involves work. Yeah? Totally makes sense.

Yellow peppers on a white plate.

In truth, you will thank yourself over and over again for all the chopping. In fact, TWELVE times over because you’ll get at least 12 deliciously fresh, crispity, crunchity, rock-your-face-off-flavor-y lettuce rolls outta the deal.

Can you just imagine it in your mouth right now? It’s soy sauce salty, lime juice tangy, and bell pepper crunchy all in one amazing veggie boat. IT’S SO GOOD.

Thai chicken lettuce wraps on a plate with forks.

Ok, now’s the time when we talk about the peanut sauce. Because up until this point you probably have seen the peanut sauce and mistakenly thought it was ground chicken. I hope it doesn’t bug you that the peanut sauce is a little awkward looking, because… well, it is. But it’s so, so good. And even better the next day. Can I put a request in? Make this sauce ahead of time. I just loved the flavor of the lemongrass, garlic, lime, soy, fish sauce, and sugar after those magical 24 hours in the fridge.

So just to make sure we’re clear on what’s what, here’s a before and after.

Thai chicken lettuce wraps before and after photos.

So that chunky peanut sauce you see poured all over the top? Yes. It’s peanut sauce and it’s a deal-winner.

I liked mine the best topped with a little sauce, a little drizzle of extra soy sauce because I love to eat too much salt, and then lots and lots of green onions. I didn’t have cilantro but all you fellow devoted cilantro groupies, you know what to do.

Another thing we should discuss. These aren’t actually lettuce wraps! Ha. Trickery. These are cabbage wraps. You can use lettuce if you want watery, tasteless rolls that fall apart after one bite. Just kidding. That was kind of mean. You really can use lettuce and I won’t be mad because that peanut sauce can make anything taste good.

But here’s why I love cabbage:

  1. It has a taste.
  2. It’s strong enough to hold a TON of filling.
  3. It’s better for you.
Lettuce in a white bowl.

And speaking of holding a ton of filling, here’s how we get it done round here. Lettuce wrapping style, his and hers.

Thai chicken lettuce wraps on a plate.

Perks of being in the same room as your wife when she takes pictures of lettuce wraps:

Person texting on a phone.

And perks of making lettuce wraps in the first place:

Thai chicken lettuce wraps on a plate.

I’m exhausting myself.

You guys? I hope you make these and adore them as much as I do.

Thai chicken lettuce wraps on a plate.

ONE LAST THING. For all my blended stuff, I always have the best results with my Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.

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Light Thai Chicken Lettuce Wraps

Light Thai Chicken Lettuce Wraps


  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: makes 12 wraps 1x

Description

These light Thai chicken lettuce wraps are THE BEST! Super healthy and covered with a simple Thai peanut sauce. So flavorful and delicious!


Ingredients

Scale

For the salad

  • 1 lb. boneless skinless chicken breasts
  • 1 small head green cabbage (at least 12 large leaves)
  • 2 yellow bell peppers, cut into thin strips
  • 2 red bell peppers, cut into thin strips
  • 2 large carrots, shredded (about 2 cups)
  • green onions, finely chopped (about 1 cup)
  • cilantro for topping (optional)

For the peanut sauce

  • 1/4 cup fresh lime juice
  • 4 teaspoons fish sauce
  • 4 teaspoons low sodium soy sauce
  • 4 teaspoons canola oil
  • 3 teaspoons sugar
  • 2 teaspoons honey
  • 2 teaspoons water
  • scant 1 cup peanuts
  • 8 small cloves garlic, minced
  • 1 1/2 tablespoons lemongrass paste (I used fresh lemongrass ground into a paste)

Instructions

  1. Bring a large pot of water to boil. Place the chicken breasts in the water (add garlic cloves or salt to season if you want). Simmer for 20 minutes or more until the chicken breasts are cooked through. Drain the water. When they are cool enough to handle, shred the chicken with two forks. Chill in the refrigerator.
  2. Cut the bottom stem off the cabbage so the leaves come apart easily while still staying intact. Wash the leaves and set aside. Prepare the other vegetables.
  3. Combine the dressing ingredients in a blender or food processor. Puree or blend until the mixture resembles chunky peanut butter (just not as thick). Taste and adjust to fit your preferences.
  4. Assemble the lettuce wraps by filling the cabbage leaves with chicken, carrots, peppers, green onions, and cilantro. Add a few extra peanuts if you want. Top with a spoonful of peanut sauce and an extra drizzle of soy sauce.

Notes

For a vegetarian option, use quinoa instead of chicken. You can definitely use regular lettuce but I like the flavor and the texture of the green cabbage leaves better.

If you can, make the dressing a day ahead of time. It needed a few spoonfuls of water to make it saucy again, but I really liked the flavor on the second day!

  • Category: Dinner
  • Cuisine: Thai

Keywords: thai lettuce wraps, chicken lettuce wraps, healthy lettuce wraps

Recipe Card powered by Tasty Recipes logo

Nutritional information is for 1 lettuce wrap with peanut sauce.

Disclaimer: This post contains affiliate links.

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Recipe rating

56 Comments

  1. Pinch of Yum Logo

    Oi! These look SO delicious! First it was that Chopped Thai Chicken Salad that had me off my rocker, and now I have another recipe to veganize. It should be easy: use veggie “chicken” and scrap the fish sauce and honey. WAHOO! This is going to be my dinner (or lunch or breakfast) later this week….

  2. Pinch of Yum Logo

    Holy yum!!! I love lettuce wraps but like you, am not crazing about all the work involved with all the chopping involved. But just a taste of these wraps and it looks like all that chopping work would be worth it! Thank you! Pinned!

  3. Pinch of Yum Logo

    Hey there, I’m a reader from Germany and I think I never commented here before. I just wanted to tell you, that I think you have one of the funniest food blogs out there. And that’s a good thing :)! And I love your recipes as well. Win Win.

  4. Pinch of Yum Logo

    Geez, I love these! They are light, so tasty and they have tons a veggies and peanut sauce!!! YES!! So my kind of warm weather meal!

  5. Pinch of Yum Logo
    Becky @ Olives n Wine

    Oh yum. I am obsessed with lettuce wraps and recently – while in Puerto Rico – I was served something in cabbage wraps and I thought it was an amazing idea! I had totally forgotten about it until I read your post just now. Healthy, sturdy and easy to wrap – the perfect lettuce substitute 🙂 Can’t wait to try these “lightened-up” wraps!

  6. Pinch of Yum Logo

    I’m loving the before/after shots with the peanut butter sauce all thick and wonderful. These look delicious! I can see them being an instant household favorite! 🙂






    1. Pinch of Yum Logo

      I feel like I could wrap everything in a cabbage leaf right now and like it. Weird food blogger phases, right? 🙂

  7. Pinch of Yum Logo
    Martha

    This looks so good. I am a cabbage freak! Will definitely be making this. I don’t mind all the chopping, as long as I have some good tunes playing. I’m thinking something chop-worthy, like Beethoven’s 5th symphony. 😉 But there’s another thing…. No kidding? They have Arnold Palmers in Cebu? Whoa! That is awesome!

  8. Pinch of Yum Logo

    Full confession: I love lettuce wraps, but I cannot for the life of me fold and eat them correctly. Whenever I try, I get the better part of the filling all over the plate or, worse yet, on my shirt. Does anyone have any helpful suggestions on the most efficient lettuce wrap assembly and folding/eating?

    1. Pinch of Yum Logo

      Use cabbage! 🙂 It doesn’t break and it’s crunchy but still bendable. It worked like a charm, just rolled em up like a little taco. 🙂

  9. Pinch of Yum Logo
    Nancy

    Oh I love the idea of using cabbage instead of lettuce. Extra crunch never goes amiss. And the peanut sauce as well….will be definitely giving these a go.

  10. Pinch of Yum Logo

    I’ve NEVER thought to use cabbage instead of lettuce but what a genius idea. I don’t like lettuce either and when I buy it for this sort of thing it’s such a waste cause I don’t use the rest of it. Genius Lindsay. Genius!

  11. Pinch of Yum Logo

    Bravo for making lettuce wraps look gorgeous in photos! Oh my goodness — they have fallen into the crazy-delicious-but-I-can-never-seem-to-make-them-look-appetizing category on my blog. But these look so fresh and delicious! 🙂

    Cheers to cabbage, all of those delicious veggies, and anything covered in peanut sauce!!

  12. Pinch of Yum Logo
    Min

    I love peanut sauce! I like to mix in some sriracha and I pour it over everything ;). It’s like my ketchup. Have you ever tried it with napa cabbage? Soo good. I like to steam it beforehand so it’s not too crunchy and refrigerate it. It’s so refreshing and satisfying!