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
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.
Notes
Nutrition
Other Thai Inspired Recipes:
- Thai Noodles, by Sunkissed Kitchen
- Thai Spring Rolls, by Sunkissed Kitchen
- Quinoa Asparagus Tom Kha Gai, by Sunkissed Kitchen
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This Thai Chicken Lettuce Wrap post may contain affiliate links, meaning if you make a purchase, I will receive part of the sale as a commission. This helps me continue to bring you lots of fresh and inspired recipes!
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