Thai Chicken Lettuce Wrap Recipe

Prep aromatics and veg

Mince the garlic, finely dice the shallot and red bell pepper, grate the carrot, and thinly slice the green onions separating the white and green parts. Chop cilantro and peanuts; set aside separate small bowls for garnish.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil. When hot, add the white parts of the sliced green onions, minced garlic and diced shallot; sauté 30–45 seconds until fragrant but not browned. Add the ground chicken, breaking it up with a spatula. Cook, stirring occasionally, until no pink remains and chicken is beginning to brown, about 6–8 minutes.

Add vegetables

Stir in the diced red bell pepper and grated carrot and cook 2–3 minutes until just softened. Remove skillet from heat briefly while you prepare the sauce to avoid overcooking.

Combine with sauce

Pour the prepared sauce (see Sauce section) over the cooked chicken and vegetables. Return skillet to medium heat and cook 1–2 minutes, stirring, until sauce is heated and slightly reduced. Taste and adjust seasoning: add a pinch more sugar for sweetness, extra lime for acidity, or extra Sriracha for heat.

Finish filling

Remove from heat. Stir in the chopped cilantro and the green parts of the sliced green onions. Fold in 1/4 cup chopped roasted peanuts, reserving some for garnish. Keep warm while assembling wraps.

Whisk together 2 tbs fish sauce, 2 tbs fresh lime juice, 1 tbs brown sugar, 1 tbs soy sauce, 1 tsp rice vinegar and 1 tsp Sriracha in a small bowl until sugar dissolves. Taste and adjust balance: add more lime for brightness, more sugar to tame salt, or more Sriracha to increase heat.

Prepare lettuce

Separate and dry the lettuce leaves. If using larger leaves, trim thick rib at base so the leaf lies flat. Chill briefly if desired for crispness.

Assemble wraps

Spoon roughly 2–3 tablespoons of the warm chicken mixture into the center of each lettuce leaf. Top each with a mint leaf, a few cucumber slices if using, and a sprinkle of chopped peanuts and green onion. Serve with lime wedges for squeezing over the top and extra sauce on the side if desired.

Serve

Arrange wraps on a platter and serve immediately so lettuce stays crisp. Leftover filling can be refrigerated for up to 3 days; assemble just before serving.