Thai Chicken Lettuce Wraps (Ready in 25 Minutes)
These yummy Thai chicken lettuce wraps are nothing short of amazing! These are perfect for a quick snack!
Equipment
10-inch non-stick skillet
Wooden spoon or silicone spatula
Instant-read meat thermometer
Microplane or fine grater (for ginger)
Cutting board and chef’s knife
Ingredients
1 pound ground chicken (minced chicken) - minced chicken, about 450g
2 tablespoons butter - 30g / 1 oz
2 tablespoons soy sauce- 2 tablespoons almond butter - 30g
3 cloves garlic - finely chopped, about 1 tablespoon
1 tablespoon ginger - fresh ; finely grated, about a 1-inch / 2.5cm piece
1 teaspoon sriracha sauce
⅛ teaspoon red pepper flakes
½ teaspoon Himalayan salt - pink salt
1 head romaine lettuce - about 8–10 large outer leaves, washed and dried
2 stalks green onions - scallions, thinly sliced
2 tablespoons cilantro (coriander) - fresh ; coriander, roughly chopped
¼ cup red pepper (red capsicum) - red bell pepper, finely diced, about 40g- 1 teaspoon toasted sesame oil - for finishing
1 medium lime - cut into wedges
Instructions
- Melt 2 tablespoons butter in a 10-inch non-stick skillet over medium-low heat.2 tablespoons butter
- Add the ground chicken, breaking it into small crumbles with a wooden spoon or spatula. Stir in the soy sauce, almond butter, garlic, ginger, sriracha, red pepper flakes, and salt.1 pound ground chicken (minced chicken), 2 tablespoons soy sauce, 2 tablespoons almond butter, 3 cloves garlic, 1 tablespoon ginger, 1 teaspoon sriracha sauce, 1/8 teaspoon red pepper flakes, 1/2 teaspoon Himalayan salt
- Cook on medium-low heat for 12–15 minutes, stirring occasionally, until the chicken is fully cooked and no pink remains. Check with an instant-read thermometer — the filling should reach 165°F / 74°C internally.
- Spoon 2–3 tablespoons of filling into the centre of each romaine lettuce leaf. Top with sliced green onions, diced red bell pepper, chopped cilantro, a drizzle of toasted sesame oil, and a squeeze of fresh lime juice. Serve immediately.1 head romaine lettuce, 2 stalks green onions, 2 tablespoons cilantro (coriander), 1/4 cup red pepper (red capsicum), 1 teaspoon toasted sesame oil, 1 medium lime
Notes
Storage: Keep cooked filling in an airtight container in the fridge for up to 3 days. Store lettuce, herbs, and garnishes separately.
Freezer: The filling freezes well for up to 2 months — thaw overnight in the fridge before reheating.
Reheating: Warm filling in a skillet over medium-low heat with a splash of water, stirring until it reaches 165°F / 74°C. Microwave works too — cover and heat in 60-second bursts.
Substitutions: Swap almond butter for unsweetened peanut butter 1:1, or use sunflower seed butter for a nut-free version. Ground turkey works in place of chicken with the same cook time. Use tamari instead of soy sauce for a gluten-free version.
Pro Tip: Cook the sauce with the raw chicken from the start rather than adding it at the end — this lets the almond butter and soy sauce cook into the meat for a more cohesive filling.
Serving Suggestion: Serve alongside jasmine rice or coconut rice for a more substantial meal. A quick cucumber salad with rice vinegar and sesame seeds pairs perfectly.
Nutrition
Serving: 1servingCalories: 316kcalCarbohydrates: 10gProtein: 25gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 113mgSodium: 951mgPotassium: 1168mgFiber: 5gSugar: 3gVitamin A: 14240IUVitamin C: 29mgCalcium: 113mgIron: 4mg
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