These Thai 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 SunButter sauce (similar to a peanut sauce!).
*Today I’m partnering with SunButter ~ Creators of my favorite sunflower seed butter. I appreciate companies like SunButter who provide products that are safe for food allergy sufferers. Thanks for supporting the companies that support Sunkissed Kitchen!
How to Make Thai 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!).
The chicken in these wraps is magic. It’s full of Thai flavor, from sautéed shallots and ginger. I use coconut aminos in mine to keep it soy free, but you can use Tamari or soy sauce, if those are what you have on hand.
Thai lettuce wraps are a great meal prep option. Once you have your chicken and sauce made, you can prep additional ingredients, like cutting bell peppers, mangos, and cabbage, or toasting sunflower and sesame seeds to sprinkle on top.
When you’re ready for a meal, pull out the ingredients and fill some crisp lettuce leaves!
These make the perfect light lunch or dinner, but also a fun and healthy appetizer.
The VERY Best Thai Dipping Sauce
If you like peanut sauce, this nut free version is for you!
I’ve used my favorite seed butter, SunButter Sunflower Butter. It’s great for allergy sufferers, or for anyone following a diet that restricts legumes (peanuts), like the Paleo or Whole30 diets.
This blend of SunButter and coconut milk is flavored with lime juice, coconut aminos, rice vinegar, and some sriracha. It’s pure heaven on a spoon!
I use the No Sugar Added variety of SunButter for recipes like this. It has a touch of salt, but otherwise is just sunflower seeds.
The Organic SunButter is another great option for this recipe. It doesn’t have salt, so depending on your tastes, you might opt to add another pinch or two of salt.
Check out SunButter’s other products — all great for drizzling, baking, and topping! My favorite is the Crunchy, but I just eat that one of a spoon!
Just throw all the ingredients into a blender, and process until the mixture becomes a bit airy. This sauce has the best consistency – light and creamy.
If you’ve prepped these, the sauce will harden a bit when refrigerated. This isn’t a problem if you’re eating these yourself. If you’re serving them as an appetizer, you’ll want to allow the sauce to come back to room temperature and whisk it until it’s light and creamy again.
How to Serve Lettuce Wraps (or prep them for the week!)
Once you have your chicken and sauce prepared, decide on your toppings!
To top these, I suggest:
- Crunchy toasted sunflower seeds and sesame seeds (or almond or cashews, if a part of your diet!)
- Sweet slices of mango
- Crunch veggies, like purple cabbage, red pepper, or julienned carrots
- Cilantro, Thai basil, or green onions
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
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Thai Chicken Lettuce Wraps (Whole30)
Ingredients
Lettuce Wraps
- 1 head romaine lettuce
- 1 cup red cabbage shredded
- 1 mango sliced
- 1/2 cup sunflower seeds roasted, or sub cashews or almonds
- cilantro and Thai basil to garnish
- red chillis optional
Spicy Ginger Chicken
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1/4 cup fresh ginger grated
- 1/4 cup Thai shallots minced
- 2 tablespoons coconut aminos (can sub Tamari or soy sauce)
- 1/2 tablespoon chilli sauce (or more, to taste)
- 1/4 teaspoon sea salt (or more, to taste)
Thai Almond Sauce
- 1/4 cup SunButter no sugar added
- 1/4 cup coconut milk (full fat, from the can)
- 1 tablespoon rice wine vinegar
- 1 1/2 tablespoons coconut aminos
- 1/2 tablespoon fresh lime juice (half a large lime)
- 1/2 teaspoon chilli sauce
- 1 teaspoon sesame oil
- pinch of salt to taste
Instructions
- Prepare the chicken by heating sesame oil in a skillet over medium-high heat, and adding ginger and shallots. Cook for 7-10 minutes, until very soft and fragrant.
- Add ground chicken, and brown. Add sea salt, coconut aminos, and chili sauce to taste.
- To make the SunButter sauce, add all ingredients to a blender, and process. You can also do it with a bowl and a small whisk, but it takes a while and it gets smoother in a blender. Chill the SunButter sauce until ready to use.
- To assemble the wraps, add cabbage, mango, and chicken, and then top with toasted seeds and herbs.
- Drizzle with spicy Thai SunButter sauce or serve on the side.
Video
Notes
Nutrition
These look delicious and I love all of the suggestions you included for making this recipe gluten free, vegan, etc! I am going to have to try these soon because they look so good! Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Thanks Luci– I make lettuce wraps a variety of ways, and of course a recipe like this is really just a guideline! Such an easy healthy meal.
These look SOOO delicious! Totally wishing I had these for dinner tonight!
So many people are afraid of doing this diet because they think that their meals will be bland. This recipe proves that this certainly isn’t the case! It looks delicious!
The Whole30 is great for anyone to do just to push them to do interesting things with really healthy ingredients– because no one could get bored eating these!
The perfect Whole 30 recipe. These wraps look so yummy!
Totally had to Pin this gorgeous, colorful and healthy recipe so I can make it ASAP! Love all the fresh and delicious ingredients that you used. It looks like such a tasty and healthy meal
Thanks Silvia! So sweet. I hope you do try them, they are a favorite. Chicken cooked this way has so much flavor.
These look fantastic! I have done two rounds of Whole 30 and am always on the lookout for new ideas to incorporate into my menu planning that are compliant! Can’t wait to try these!
These are a great thing to add- a meal that doesn’t feel like you’re doing the Whole30, just delicious.
I am thinking of all the things I can cover with the Thai Almond Sauce!!!
Exactly! I have a really popular recipe on my site that uses the Thai Almond Sauce plus some extra vinegar and lime, and it turns it into the most addictive salad dressing!
This looks delicious!! Pinning for later!
That Thai almond sauce is just the icing on the cake so to speak. I would love these for lunch today!
I could just eat these everyday! Delicious!
Ooooh yes. This is thee perfect low carb, high flavor lunch
Yes, exactly how I like my dinners! And that sauce (and the spices on the chicken) are so flavorful and delicious!
These are really good. This is what I do for dishes that requires a wrap, use lettuce instead for a low carb version. Using lettuce as a wrap is very southeast Asia style.
We love these! I love lettuce wraps– so refreshing, and you still get all the good stuff inside 🙂
What chili sauce are you using that is Whole30? Thank you.
I live in Asia, where we can buy chili sauce that is just chilis, salt and vinegar, so that is what I am using. It’s actually much better than Sriracha. I am sure you could find something similar at an Asian import store, but I am sorry, I don’t have a brand for you!
What an amazingly flavorful recipe! A restaurant worthy dish, indeed!
My husband really loved this! It was so tasty and easy to make!
Love these for a light and healthy dish! Great for lunch or dinner! Thai is always a good choice!
I love the sauce in this recipe! Great for a lunch or light dinner
This looks marvelous and so flavorful. That Thai Almond Sauce sounds so delicious, I want to put it on everything.
I loved your post, its really good thanks for sharing