Thai Chicken Lettuce Wraps (Whole30)

These Asian Ground Chicken Lettuce Wraps are sure to be your new favorite lunch! A spicy ginger and shallot chicken mixture is layered on to crisp lettuce with mango, crunchy cabbage, and a creamy and spicy sauce inspired by a Thai peanut sauce.

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

How to Make Chicken Lettuce Wraps

As the temps rise, I find myself gravitating to more salads and more light dishes like these amazing Thai Chicken Lettuce Wraps.

They are full of protein and healthy fats, which gives them satiating power, without any heavy carbs weighing you down.

The magic of a good lettuce wrap is flavorful ingredients, a creamy sauce, and something crunchy (here, it’s the cabbage and sunflower seeds!).

Why this recipe works:

• The spicy chicken mixture packs a huge flavor punch! Shallots and ginger are prominent flavors in Thai cooking and give this dish an authentic flavor.
• Crunchy lettuce leaves, sweet mango, and bright cilantro give these tons of texture and visual appeal.
• A magical nut butter and coconut milk sauce, inspired by Thai peanut sauce. I make it with almond butter or sunflower seed butter, but use peanut butter if that’s more your style!
• If you love this dipping sauce as much as I do, you’re going to want to make a jar of it to our on all your salads — find the recipe for the “pourable” version here — Thai Almond Salad Dressing
• Even kids love this dinner! It’s fun to “build” your own meal. Add steamed rice or rice noodles to the table and give your kids the option of making wraps or rice bowls with whatever veggies they enjoy!

The VERY Best Thai Lettuce Wrap Dipping Sauce

If you like peanut sauce, this nut free version is for you!

I fell in love with this sauce years ago, and now use it for a variety of Thai-inspired recipes. It’s creamy and sweet from the coconut milk, and sunflower seed butter gives it a nutty flavor. It gets some zing from rice wine vinegar and lime juice, and some spice from sriracha.

I use coconut aminos to keep this recipe soy free and make them Whole30 lettuce wraps. They are so satisfying because of the fresh burst of flavor!

I use SunButter, a spread made from sunflower seeds that’s a great swap for peanut butter. It’s gives dips and dressings a similar nutty flavor and rich, creamy consistency.

Hop on over to Sunbutter’s website to see where it’s sold near you!

What You’ll Need

Thai Style Dipping Sauce

• SunButter No Sugar Added
• Coconut Milk (I recommend buying Thai coconut milk in the paper cartons for the freshest and sweetest flavor!)
• Coconut Aminos (this is a soy-free alternative to soy sauce. Feel free to sub soy sauce!)
• Rice Wine Vinegar (unseasoned/unsweetened)
• Lime Juice
• Toasted Sesame Oil
• Sriracha (a paleo version is recommended!)
• Sea Salt

Ginger Chicken

• Toasted Sesame Oil
• Ground Chicken (or use finely chopped chicken breasts)
• Shallots (Thai shallots, if available!)
• Fresh Ginger
• Coconut Aminos
• Sriracha (a paleo version is recommended!)
• Sea Salt

*The popular Asian Chicken Lettuce Wraps from PF Changs are made with crunchy water chestnuts. If you love this texture (I do!), add a can of chopped water chestnuts to your chicken mixture.

Lettuce Wraps

• Romaine Lettuce or Bibb Lettuce
• Red Cabbage (or other vegetables, like shredded carrots or chopped mushrooms)
• Mango (optional, leave out for a lower carb version)
• Cilantro and Thai Basil or Green Onion
• Optional: Toasted almonds or cashews, sunflower seeds, extra hot sauce, sesame seeds

How to Make Thai Chicken Lettuce Wraps

Step 1: First, add all the sauce ingredients into a blender. This can also be done with a whisk, but the blender gives the sauce the best light and airy texture. Process until smooth, and then set the sauce aside until ready to serve.

Step 2: In a large skillet, add sesame oil, shallots, and ginger. Saute the aromatics for about 5 minutes over medium heat.

Step 3: Add ground chicken into the skillet, and break up while the chicken is cooking through, about 10 minutes.

Step 4: Season the chicken with coconut aminos, sriracha, and sea salt. Taste the chicken and adjust seasonings to taste.

Step 5: Add lettuce leaves to plates. Add a slice of mango, some fresh herbs (cilantro or Thai basil are amazing!), and some shredded cabbage to each lettuce leaf.

Step 6: Into each lettuce leaf, add some ground chicken mixture.

Step 7: Serve lettuce wraps with the dipping sauce or spoon a little over each wrap. Optionally garnish lettuce wraps with toasted almonds or cashews, or crunchy sunflower seeds. A little sriracha is also great, if you want to kick up the heat a little.

How to Store Leftovers

Meal Prep these: Thai lettuce wraps are a great meal prep option.

First, prepare the chicken. Allow it to cool to room temperature, and then store it in an airtight container in the refrigerator for up to 4 days. Alternatively, pack it in individual portions in smaller, freezer safe containers, and freeze for up to 3 months.

Prepare the sauce, and store it in the refrigerator for up to 7 days (the coconut milk will start to sour after a week). The sauce does not freeze well.

Separately, store additional ingredients, like lettuce leaves, sliced mango, shredded cabbage, and herbs.

Reheat the chicken and assemble when ready to enjoy!

Variations for Whole30 Lettuce Wraps

Make these Nut Free: These are nut free if you use sunflower seed butter in the Thai lettuce wrap dipping sauce and top them with toasted sunflower seeds.

Other Nut Butters: These are delicious made with almond butter, and can be made with a natural peanut butter if they don’t need to be Whole30/paleo.

Lower the Carbs: Make these Whole30 Lettuce Wraps low carb or keto by omitting the mango.

Other Thai Inspired Recipes

• Thai Noodles, by Sunkissed Kitchen
• Thai Curry with Chicken, by Sunkissed Kitchen
• Thai Spring Rolls, by Sunkissed Kitchen
• Tom Kha Gai, by Sunkissed Kitchen
• Thai Steak Salad Wraps, by Sunkissed Kitchen
• Thai Chicken Pasta Salad, by Sunkissed Kitchen

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