Thai Chicken Lettuce Wraps Recipe

Easy Thai chicken lettuce wraps recipe made from scratch with ground chicken, tossed in a bold chili-lime dressing. These gluten-free bites double as a party appetizer, healthy main, or light side dish. Ready in under 30 minutes!

Note: If you love wraps, don’t miss my grilled shrimp lettuce wraps and ground beef wraps, too.

This recipe makes traditional Thai wraps!

In the West, Thai lettuce wraps are often served with peanut sauce or some kind of marinade. But that’s not how they are made in Thailand.

We wrap larb gai, a spicy ground chicken salad, in fresh lettuce leaves just as it is.

That larb filling is actually really easy to make, and you can also eat it on its own or with rice. There’s really no reason to add extra sauce when you make it the right way.

First, the ground chicken is cooked in a small pot, then the dressing gets mixed right in, and it’s finished with fresh herbs.

This ground meat salad is then spooned into crisp lettuce leaves, and that’s it!

• Lettuce — The best lettuce for making wraps are butter lettuce, romaine, and iceberg. Butter lettuce is soft and naturally cupped, romaine is sturdy and crisp, and iceberg gives you that extra crunch while holding its shape well.
• Ground chicken — You can also use pork, beef, turkey, etc.
• Water — Helps gently cook the chicken without adding oil.
• Shallots — Adds a mild onion flavor.
• Ginger — Freshly grated ginger gives warmth and a subtle zing.
• Carrot — Adds crunch, sweetness, and color contrast.
• Garlic — Use freshly minced garlic for the most aroma and depth.
• Chili flakes — These add adjustable heat; reduce or omit if needed.
• Fish sauce — Salty and umami-rich. My favorite brand is Megachef.
• Lime juice — Adds the tangy flavor larb is known for.
• Sugar — Balances the salty and sour elements.
• Green onions — Stirred in at the end for freshness.
• Coriander — Also used as a garnish for freshness. Mint is another option.

How to make Thai lettuce wraps

Step 1: Cook the chicken. Heat water in a small pot over medium heat. Add the ground chicken and break it apart as it cooks, until it’s fully cooked. Once cooked, transfer the chicken to a large mixing bowl and let it cool slightly.

Step 2: Mix in flavors. Add the ginger, garlic, and chopped shallots. Stir everything together.

Step 3: Add the dressing. Pour in fish sauce, lime juice, sugar, and chili flakes. Mix well to coat the chicken.

Step 4: Add the fresh ingredients. Add shredded carrot and chopped herbs. Gently toss everything until combined.

Step 5: Assemble and serve. Spoon the mixture into crisp lettuce leaves and serve immediately. Add extra herbs, chili flakes, or crushed peanuts if you like.

More Thai salads to try

• Nam sod
• Lemongrass salad
• Beef larb

That’s it! Quick to make, fun to eat, and packed with bold, zesty flavor. Let me know in the comments (or leave a rating) if you give these a try, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!