Thai Lettuce Wraps with Peanut Satay Sauce

These Thai lettuce wraps take everything you love about aromatic Thai flavors, adding juicy chicken, then wrapping it up in crisp lettuce before slathering it with a velvety peanut satay sauce. It’s an easy and delicious appetizer or light meal. Embrace the drippy goodness – your hands might get a bit messy, but your tummy will be so satisfied!

These Thai-inspired lettuce wraps are fresh, colorful, and packed with bold flavor. Savory ground chicken gets cooked with garlic, ginger, sesame oil, and plenty of vegetables, then tucked into crisp lettuce leaves and drizzled with a creamy peanut satay sauce that ties everything together beautifully.

What I love most about this recipe is how layered the flavors are. The chicken filling is savory and lightly saucy, the peanut satay adds richness and a little heat, and the fresh toppings like lime, cilantro, and peanuts keep everything tasting bright and fresh. The contrast between the warm filling and the cool, crunchy lettuce makes every bite incredibly satisfying.

They’re also the kind of dinner that’s easy to make yourself. You can swap in different vegetables depending on what’s in the fridge, adjust the spice level, or serve everything family-style and let everyone build their own wraps. Even though the ingredient list looks long, many ingredients repeat across the sauces, and the whole meal comes together surprisingly quickly.

Is this an authentic Thai lettuce wrap recipe?

Thai lettuce wraps are a Westernized version of Laab Gai, which is made by cooking ground chicken with lots of tasty Thai spices and then served with rice and crunchy vegetables. We suggest you try this laab gai recipe.

Our Thai lettuce wraps feature many of the Thai flavors we love, including ginger, garlic, peanut satay, fish sauce, and sriracha. While this is not an authentic version, we promise you that it is very tasty and will have you dreaming of Thailand!

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Thai Lettuce Wraps Recipe

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

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These Thai lettuce wraps take everything you love about aromatic Thai flavors, adding juicy chicken, then wrapping it up in crisp lettuce before slathering it with a velvety peanut satay sauce. It's an easy and delicious appetizer or light meal. Embrace the drippy goodness – your hands might get a bit messy, but your tummy will be so satisfied!

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Ingredients

Peanut Satay

• ▢ 1 cup coconut milk (from a can)
• ▢ 3 tablespoons all-natural peanut butter
• ▢ 1 tablespoon EACH: brown sugar, fish sauce, and soy sauce (gluten-free if needed)
• ▢ 1 teaspoon sriracha
• ▢ 1 tablespoon lime juice

The Sauce

• ▢ ¼ cup EACH: honey, chicken stock, and soy sauce (gluten-free if needed)
• ▢ 1 tablespoon EACH: cornstarch, sesame oil, and rice vinegar

The Thai Lettuce Wraps

• ▢ 1 tablespoon sesame oil
• ▢ 1 lb ground chicken
• ▢ 1 small onion (minced)
• ▢ 1 tablespoon minced ginger
• ▢ ½ teaspoon EACH: salt and pepper
• ▢ 3 cloves garlic (minced)
• ▢ 1 medium carrot (diced)
• ▢ 1 medium red bell pepper (diced)
• ▢ 14 ounce can baby corn (drained and cut into bite-sized pieces)
• ▢ ½ cup chopped green onions (cut on a diagonal)
• ▢ ¼ cup cilantro
• ▢ Bibb lettuce or butter lettuce (to serve)
• ▢ Lime, cilantro, chopped peanuts (to garnish)

Instructions 

• Add the coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, and sriracha to a small pot over medium heat. Whisk well and then let it heat until it thickens. Remove the pot from the heat and whisk in the lime juice.
  1 cup coconut milk, 3 tablespoons all-natural peanut butter, 1 tablespoon EACH: brown sugar, fish sauce, and soy sauce, 1 teaspoon sriracha, 1 tablespoon lime juice
  
• Make the sauce next by whisking the ingredients together in a small bowl.
  ¼ cup EACH: honey, chicken stock, and soy sauce, 1 tablespoon EACH: cornstarch, sesame oil, and rice vinegar
  
• Heat the sesame oil in a large pan over medium heat. Add the chicken, onion, ginger, garlic, salt, and pepper and cook until the chicken is no longer pink and any liquid has evaporated from the pan, about 7 minutes.
  1 tablespoon sesame oil, 1 lb ground chicken, 1 small onion, 1 tablespoon minced ginger, ½ teaspoon EACH: salt and pepper, 3 cloves garlic
  
• Add the carrot and bell pepper and cook for 2 minutes, until they begin to soften. Add the corn and the sauce and stir until the sauce is bubbly and thick. Stir in the green onions and cilantro.
  1 medium carrot, 1 medium red bell pepper, 14 ounce can baby corn, ½ cup chopped green onions, ¼ cup cilantro
  
• Fill the lettuce wraps and then top with some satay sauce and any or all of the garnishes.
  Bibb lettuce or butter lettuce, Lime, cilantro, chopped peanuts
  

Video

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 558kcal (28%), Carbohydrates: 55g (18%), Protein: 30g (60%), Fat: 27g (42%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 98mg (33%), Sodium: 2728mg (119%), Potassium: 1151mg (33%), Fiber: 5g (21%), Sugar: 30g (33%), Vitamin A: 3869IU (77%), Vitamin C: 49mg (59%), Calcium: 51mg (5%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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