Thai Chicken Lettuce Wraps

With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

Ingredients for Thai Lettuce Wraps

Thai chicken marinating in a bowl.

How to Make It

The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

Stonewall Kitchen Peanut Butter

Meal Prep Options

There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

Thai chicken with cauliflower rice in a meal prep container.

If you like this meal prep recipe, check out these others:

For more chicken recipes, check these out:


 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Marinade

    Chicken & Veggies

    Paleo ’Peanut’ Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar

    Directions

    1. In a bowl combine marinade ingredients and chicken and set aside.
    2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
    3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
    4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
    5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
    6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
    7. In a small bowl, mix together peanut sauce ingredients.
    8. To Assemble;
      Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
      Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

    Recipe Notes

    Omit peanut sauce for Whole30 Compliant!

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Sweet & Crunchy Thai Slaw with Chicken

    Who wants a super easy, hearty and flavorful side dish? This Sweet and Crunchy Thai Slaw with chicken works equally as well as both a crunchy side dish at a BBQ or as a light lunch option for meal prep! It’s also gluten-free and paleo friendly!

    Thai slaw with Cole slaw and sesame seedsSweet & Crunchy Thai Slaw with Chicken

    Who doesn’t love a good slaw? But even more, this Sweet Thai Slaw with Chicken is full of different flavors and textures: sweet, spicy, crunchy, soft and just so darn delicious! There are a few things you’ll need to slice and prepare, but after that it’s easy breezy to put together: toss in a bowl and that’s it! We suggest toasting the sesame seeds and slivered almonds for an extra special flavor boost, but honestly you can skip it if you don’t want to do the extra step. We’re all about easy, here. It’s also gluten-free and paleo friendly and sure to be a hit with everyone.

    sweet sesame dressing poured over chicken Thai slaw

    Here’s what’s in it:

    • Sesame oil
    • Slivered almonds
    • Sesame seeds
    • Purple cabbage
    • Green cabbage
    • Green onions
    • 2 cups cooked shredded chicken (check out this post)
    • Raisins
    • Rice wine vinegar
    • Olive oil or avocado oil
    • Coconut aminos
    • Coconut sugar

    Want to make this super easy?

    If you really, really wanted to make this even easier? Grab a bag of Cole slaw mix at the store and swap 4 cups of it for the green cabbage. Even easier than that? Grab a rotisserie chicken while you are at it and shred that to add in.

    Can you leave the chicken out?

    Yes! But we obviously love it with it in, or else we wouldn’t have included it in the recipe. As a stand alone lunch leave the chicken in however!

    tossing finished sweet slaw recipe

    If you like this slaw recipe, check out these others:

    Sweet & Crunchy Chicken Slaw
    Serves 6
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    Print
    Prep Time
    15 min
    Cook Time
    2 min
    Total Time
    17 min
    Prep Time
    15 min
    Cook Time
    2 min
    Total Time
    17 min
    Ingredients
    1. 2 cups red cabbage
    2. 4 cups white cabbage (or bag of cole slaw mix)
    3. 1/4 cup scallions, chopped (more to taste)
    4. 1 lb organic chicken, shredded (poached or crock-pot)
    5. 1/2 cup slivered almonds
    6. 1 tbsp grass-fed butter
    7. 2 tbsp sesame seeds
    8. 1/4 cup vinegar
    9. 1/3 cup sesame oil or extra virgin olive oil
    10. 1/4 cup coconut aminos
    11. 1/4 cup coconut sugar
    12. Optional: 1/3 cup raisins, more as desired
    Instructions
    1. 1. In a bowl mix shredded red cabbage, white cabbage, and shredded chicken (prepare chicken before hand- either by poaching poaching it or using shredded crock-pot chicken)
    2. 2. In a small bowl whisk together vinegar, oil, coconut aminos, and coconut sugar
    3. 3. Add the dressing into the cabbage and chicken and mix well
    4. 4. In a pan heat 1 tbsp butter and saute almonds and sesame seeds for 2-4 minutes
    5. 5. Remove and add into the bowl
    6. 6. Chop scallions and add into the bowl- mix well, add raisins, and serve
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    3-Ingredient Taco Slaw

    This 3-ingredient cabbage slaw for tacos is the easiest addition to a quick and delicious taco night. Made in minutes with cabbage, mayo (or Greek yogurt) and lime, it adds a nice creamy acidity to your favorite taco (or non-taco) dish. Serve with chicken, fish, or carnitas (or really anything) and you’ll be happy you did!

    Easiest taco slaw in a bowlEasy Cabbage Taco Slaw Recipe

    If you didn’t notice already, taco week is in full swing here at LCK coming at you with delicious taco bar party ideas like these meatless chipotle mushroom tacos, the most delicious 7 layer taco dip or the easiest and most delicious 15-minute chicken tacos. This easy 3-ingredient cabbage taco slaw could pair with just about anything, but I’m really loving it with the chicken tacos.

    It literally takes less than 10 minutes, and can be made ahead of time up to 6 hours. The hardest part is slicing the cabbage, and that isn’t very hard! Toss with the remaining 2 ingredients and you’re good to add a nice punch of creaminess and acidity to any taco dish!

    Here’s what you need to make it:

    • 1 medium green cabbage
    • mayo or greek yogurt
    • 1 lime
    • salt and pepper

    Cabbage slaw recipes for tacos plated and on a tortilla

    What other dishes could this be paired with?

    This slaw is so versatile, pairing with so many different dishes like:

    cabbage slaw for tacos or fish in a bowl

    If you like this slaw recipe, check out these other sides:

    Easy 3-Ingredient Cabbage Slaw

    Prep Time 00:10 Total Time 00:10 Serves 6

    Ingredients

    • 1 medium green cabbage,  shredded (about 8 cups)
    • 1/3 cup mayo or greek yogurt, more as needed
    •  2 tablespoons lime juice (about 1 lime)
    • 1/2 teaspoon black pepper, more as desired
    • 1/2 teaspoon fine sea salt, more as desired

    Directions

    1. Combine all ingredients in a large bowl and toss well to combine.
    2. Serve with your favorite taco meat, like this chicken taco!

    Recipe Notes

    1. Ideally you make it at least an hour before serving, as it sits it will break down the cabbage. Can be made up to 6 hours ahead of time, kept in the refrigerator.
    2. Don't need 6 servings? Halve the recipe and only use half a head of cabbage with a scant 1/4 cup mayo, 1 tablespoon lime juice and salt and pepper to taste.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Egg Roll Soup

    This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

    Pot of cabbage egg roll soupEasy Egg Roll Soup

    If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

    Servings of easy egg roll soup

    What ingredients do you need for this paleo egg roll soup?

    • Ground pork (but feel free to make this vegetarian by substituting in mushrooms here)
    • Onion
    • Red pepper
    • Fresh ginger
    • Beef broth
    • Green cabbage
    • Carrots
    • Coconut aminos (this is a soy free substitute for Tamari or Soy sauce)
    • Fish sauce
    • Rice wine vinegar (you can substitute white wine vinegar, or lime juice if you don’t have this)

    Can you make this soup ahead of time?

    Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

    Two portions of paleo egg roll soup

    If you like this soup recipe, check out these others:

    Egg Roll Soup

    Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:35 Serves 4

    Ingredients

    • 1 tablespoon avocado oil
    • 1 lb. ground pork
    • 1 small onion, sliced thin
    • 1 medium red pepper, sliced thin
    • 2 teaspoon grated fresh ginger
    • 1 teaspoon salt
    • 2 cups beef broth
    • 6 cups water
    • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
    • 2 large carrots (about 2 cups), shredded
    • 1 tablespoon coconut aminos
    • 1 teaspoon fish sauce
    • 1 teaspoon rice wine vinegar (see note)

    Directions

    1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
    2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
    3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
    4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

    Recipe Notes

    1. If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
    2. To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Instant Pot Corned Beef and Cabbage

    This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick’s Day.

    Instant pot corned beefInstant Pot Corned Beef and Cabbage

    Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.

    What is corned beef?

    Corned beef is simply salted or cured beef. It’s topically a brisket, but can also be an eye roast. It’s put in a brine with lots of salt, some sugar and spices like juniper berries and mustard seed. Once it’s done brining, typically 5-10 days later, it’s cooked! We delve into more details in this post here!

    How do you cook corned beef in the Instant Pot?

    It’s as easy as rinsing the corned beef, placing it in the Instant Pot on a trivet with a lot of water, cooking on high pressure for 85 minutes and then a natural release! We place the additional vegetable in the leftover broth for a quick 4 minute cook. Typically it can take 3-6 hours to cook a corned beef, so using the Instant Pot is really a time saver in this recipe.

    Corned beef instant pot

    What is in the spice packet for corned beef?

    Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:

    • juniper berries
    • cinnamon
    • whole cloves
    • peppercorn
    • bay leaves
    • mustard seed

    We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.

    Instant pot corned beef and cabbage recipe

    Can you overcook a corned beef?

    You can certainly cook it incorrectly! A corned beef, whether it is a brisket or an eye of round cut should be cooked low and slow, unless you are using a pressure cooker, in which case cooking under pressure keeps it tender. Traditionally this type of meat is tenderized first with the brine, and then it is submerged in liquid and cooked slowly over a long period of time. A slow cooker is also a great way to cook this type of meat. If you cook this type of meat very quickly with high temperature it will seize up and be tough.

    What can you make with leftover corned beef?

    Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!

    Corned beef and cabbage instant pot

    If you like this Instant Pot recipe, check out these others:

    Watch the video:


    Instant Pot Corned Beef and Cabbage

    Prep Time 00:05 Cook Time 1:29 Inactive Time 00:25 Total Time 1:34 Serves 4-6

    Ingredients

    • 3-4lb corned beef brisket (look for nitrate free or make your own here)
    • 4 cups water
    • ½ head green cabbage, sliced into 4 wedges
    • 12 ounces small red potatoes (about 8)
    • 4 large carrots, peeled and sliced on the bias about 2”
    • Parsley, for garnish

    Directions

    1. Rinse the corned beef really well to remove any excess salt.
    2. Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
    3. Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
    4. Remove corned beef with trivet and set aside and keep warm.
    5. Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
    6. Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.

    Recipe Notes

    1. If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
    2. After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
    3. Too cook on the stove top:
      1. In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.
      2. Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Pork Carnitas (Instant Pot and Slow Cooker)

    This Pork Carnitas recipe, made either in the Instant Pot or Slow Cooker, is an easy and flavorful dinner or meal prep for a healthy start to the New Year. It’s Whole30, Paleo and Keto friendly and pairs with so many different sides (including this Healthy Cole Slaw recipe) that makes it a no-brainer to put on your cooking list now.

    Pork carnitas recipe

    Pork Carnitas (Instant Pot and Slow Cooker)

    This recipe is a favorite at our Food Editor Kelli’s home. It’s on rotation at least twice a month and served for both dinner and then for lunch a few days of the week. It’s so easy to put together in either the slow cooker or the Instant Pot and with minimal ingredients. It’s also versatile in how you serve it: you can put it in tortillas as a kid-friendly dinner, serve it with cauli-rice if you’re doing the low-carb thing, or as Kelli’s favorite over a simple slaw for a quick meal that can be eaten for lunch over a few days.

    Pork carnitas instant pot

    We love the simplicity in the flavors here: the pork isn’t inundated with too many spices but really relying on the basics: an onion, a teaspoon of chili powder and a pinch of garlic and cinnamon. Wondering about the cinnamon? There is no sugar in this recipe, but the cinnamon gives it the most subtle hint of warmness that you couldn’t detect what it is, but would surely be missing out if it wasn’t included. Trust us on this one.

    We’ve included recipes for both the long method in the slow cooker, or the faster version in the Instant Pot. For the Instant Pot version there isn’t any liquid included in the ingredients. The onion and the pork will release so much liquid that it isn’t needed and will safely come up to pressure.

    Pork carnitas slow cooker

    After the pork is fork-tender you can do the optional step of broiling the carnitas until they’re nice and crispy. Garnish with a bit of lime and a splash of the cooking liquid and this meal is simplicity at it’s finest. Check out the Healthy Cole Slaw recipe to pair it with!

    Watch the video:

    Shredded pork carnitas

    Tools to make this  Pork Carnitas recipe:

    If you like this easy meal prep recipe, check out these others:

    Pork Carnitas (Instant Pot and Slow Cooker)

    Prep Time 00:10 Cook Time 00:60 Inactive Time 00:30 Total Time 01:40 Serves 6-8

    Ingredients

    For Carnitas

    To serve

    Directions

    For Carnitas (Instant Pot)

    1. Place all of ingredients in a 6 or 8 quart Instant Pot, close the lid and set the vent to sealing.
    2. Cook on Manual High Pressure for 60 minutes, and let it natural release for at least 10 minutes (but you can let it fully naturally release if desired).
    3. Pre-heat broiler to 500ºF. 
    4. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
    5. Serve with cole slaw, tortillas or with caulirice.

    For Carnitas (Slow Cooker):

    1. Place all ingredients in a slow cooker and cook on low for 7-8 hours until the meat is fall-off-the-bone tender.
    2. Pre-heat broiler to 500ºF. 
    3. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
    4. Serve with cole slaw, tortillas or with caulirice.

    Recipe Notes

    1. Don't throw away the liquid remaining in the bottom of the Instant Pot / Slow Cooker, it's super flavorful and should be spooned over the crispy carnitas! There is some fat in there, so you can store it separate so you can scoop it off when it's cold, but we didn't feel this was necessary we just stored and leftovers all together.
    2. Not it isn't a mistake the no added liquid is included in these instructions! For both the Instant Pot version and Slow cooker there isn't any liquid included in the ingredients. The pork releases so much liquid that it is not needed. We are aware the it states the Instant Pot needs 1/2 cup of liquid at least to work, so we initially tested it with 1/2 cup of liquid but it resulted in an extreme amount of liquid at the end because the pork and onions releases so much that going forward we did not use any added liquid in the beginning and ours cooked up beautifully during testing, with no error in our IP. We tested it in two different Instant Pot's (a 6 qt. and an 8 qt.) with no error. If your Instant Pot has an error message, as we've gotten one comment with that, go ahead and put in 1/2 cup liquid, either water or broth. You may need to reduce the liquid after the cooking time. You are looking for a resulting flavorful broth!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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    Instant Pot or Slow Cooker Carnitas