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
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.
Ingredients for Thai Lettuce Wraps
- Coconut aminos
- Rice vinegar
- Avocado Oil
- Sesame Oil
- Red Pepper Flakes
- Red Cabbage
- Bean Sprouts
- Basil or Cilantro
- Sesame Seeds
- Stonewall Kitchen Creamy Peanut Butter or Almond Butter
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!
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.
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.
If you like this meal prep recipe, check out these others:
For more chicken recipes, check these out:
- Bruschetta Chicken
- Paleo Orange Chicken
- Instant Pot Butter Chicken
- The Best Baked BBQ Chicken Breast
- 1 lb. boneless skinless chicken breasts, diced
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 3 scallions, sliced thin, green and white parts divided
- 2 cloves garlic, minced
- 1” piece of ginger, peeled and grated
- ½ teaspoon red pepper flakes
- 2 teaspoons sesame oil, divivided
- 2 teaspoons avocado oil
- 5 mushrooms, chopped fine
- 2 cups shredded red cabbage
- salt and pepper
- 1 cup bean sprouts
- 1 carrot, shredded (about ½ cup)
- 1/4 cup fresh basil leaves, chopped
- 1 head bibb lettuce
- Sesame seeds
- Add diced chicken, coconut aminos, rice vinegar, green parts of scallions, garlic, ginger, red pepper flakes and 1 teaspoon sesame oil to a bowl. Let marinate for 30 minutes or overnight in the refrigerator.
- Heat avocado oil in a large skillet over medium heat. One hot add mushrooms and cook, until all of the liquid has been evaporated.
- Add in cabbage and big pinch of salt and pepper and cook an addition 3 minutes, until beginning to soften. Move cabbage mixture to the edges of the pan.
- Add in the remaining 1 teaspoon sesame oil to the pan, and once hot add in the chicken pieces (leaving any remaining marinade behind in the bowl). Cook chicken until no pink remains, about 3-5 minutes.
- Add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions.
- Meanwhile make “peanut” sauce: add nut butter, coconut aminos, rice vinegar, sesame oil, garlic, red pepper flakes and 2 tablespoons hot water to a bowl and whisk together. Add in more hot water if needed to reach desired sauce consistency.
- To assemble: Lay out lettuce leaves on a plate and fill with thai chicken. Drizzle with “peanut” sauce and garnish with additional basil or cilantro and sesame seeds. Or let cool completely and use as meal prep.
- For Whole30 and Paleo use almond butter.
- See the post for how to use this meal as make ahead meal prep.
use our hashtag!
I am so excited that you are making a recipe and would love to see how it turns out! Make sure to use the hashtag on social media!