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!

    Caribbean Pulled Chicken Lettuce Wraps [VIDEO]

    Delicious flavors come together in this slow cooker Caribbean Pulled Chicken, served as lettuce wraps and topped with a simple fresh mango salsa!

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    It’s one of our favorite slow cooker chicken recipes of all time! Such a delicious combination of sweet, savory, and flavorful spices!

     

    Caribbean-Chicken4

     

    Make it a light, yet hearty meal by piling this flavorful chicken into your lettuce wraps, top with your favorite add-ons, and devour!

     

    You can even add this chicken to your favorite greens for a delicious, protein packed salad any night of the week!

     

    I love making this chicken at the beginning of the week and adding it to my lunch and dinner’s throughout the week! The best hands-free recipe for my Sunday meal prep days!

     

     

     

     

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    Doesn’t that mango and avocado look so heavenly?! I use bibb lettuce for my lettuce wraps, but you can get creative and use any base lettuce you like!

     

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    Watch the video:


    Caribbean Pulled Chicken Lettuce Wraps

    Prep Time 10 min Cook Time 3 hr Total Time 3:10 Serves 4

    Ingredients

      Caribbean Pulled Chicken

      Mango Salsa

      • 3 mangos, diced
      • 1/3 cup diced red onion
      • 1/3 cup chopped fresh cilantro
      • Juice of 1/2 lime

      Everything Else

      • Head of butter lettuce or lettuce leaves of choice
      • 1 avocado, sliced
      • Any other add-ins you'd like

      Directions

      1. Place all of the pulled chicken ingredients into the insert of your slow cooker. Mix to combine flavors, then put on high for 3 hours.
      2. While it's cooking, prepare the mango salsa: In a bowl toss together all ingredients and set aside in the refrigerator until ready to use.
      3. When the chicken is done, shred with two forks and mix into the sauce. Let sit for 10 minutes, covered.
      4. Assemble lettuce wraps, top with mango salsa and other desired toppings, like avocado and tomato, and serve.

      Recipe Notes

      • The juice from the chicken is delicious but makes the lettuce wraps a tad messy if you don't slightly strain when assembling.
      • Pulled chicken nutrition info per serving: 232 calories, 6 grams of carbohydrates, and 37 grams of protein
      • Lettuce wrap nutrition info per serving: 264 calories, 17 grams of carbohydrates, and 114 grams of protein
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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!

       

      My blogging ladies are back at it with an awesome post this month.

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      I can’t wait to devour all of these in the next few weeks! 

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