These wraps are the kind of meal that makes you wonder why you ever tolerated boring chicken. Crisp lettuce, fiery chili garlic sauce, and juicy ground chicken—this is flavor with a seatbelt.

It’s fast, punchy, and ridiculously fresh, like street food that got a gym membership.

You’ll crush a plate and still feel light enough to go for seconds. And honestly—why wouldn’t you?

The Magic in This Recipe

These wraps balance heat, tang, and umami with a clean crunch that keeps every bite interesting.

The chili garlic sauce isn’t just “spicy”; it’s layered—garlic-forward with a fermented chili kick and a hint of sweetness to round it out.

Fish sauce and lime create that classic Thai push-pull: savory depth vs. zingy brightness. Add fresh herbs and a cool lettuce shell, and you’ve got maximum payoff with minimal effort. Weeknight hero status achieved.

Spicy Thai Chicken Lettuce Wraps with Chili Garlic Sauce: Weeknight Heat, Zero Guilt

Recipe by Wendy CarterCourse: Keto, Lunch

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

Protein: 1 lb ground chicken (93–96% lean)
Base & Crunch: 1 head butter lettuce or Boston lettuce (separate leaves), 1 cup shredded carrots, 1 small cucumber (julienned), 4 green onions (thinly sliced)
Aromatics: 4 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1 small shallot (finely diced)
Sauce (Stir-Fry): 2 tbsp chili garlic sauce, 1 tbsp fish sauce, 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp lime juice, 1 tsp brown sugar or honey, 1 tsp toasted sesame oil
Heat & Finish: 1–2 Thai bird’s eye chilies or 1 jalapeño (thinly sliced, optional), 1/4 cup fresh cilantro (chopped), 1/4 cup fresh mint (chopped), 2 tbsp crushed roasted peanuts or cashews
For the Drizzle (Quick Chili Garlic Lime Sauce): 1.5 tbsp chili garlic sauce, 1 tbsp lime juice, 1 tsp fish sauce, 1 tsp honey, 1 tbsp water to thin
Cooking Oil: 1–2 tbsp neutral oil (avocado, canola)

Step-by-Step Instructions

Prep the produce. Separate and wash lettuce leaves; pat dry. Slice cucumbers and green onions, mince garlic and ginger, chop herbs. This is your mise en place flex.
Whisk the stir-fry sauce. In a small bowl, combine chili garlic sauce, fish sauce, soy sauce, oyster sauce, lime juice, brown sugar/honey, and sesame oil. Set aside.
Make the drizzle. In another bowl, whisk chili garlic sauce, lime juice, fish sauce, honey, and water until pourable. Taste for balance—sweet heat with tang is the vibe.
Heat the pan. Add oil to a large skillet over medium-high heat. When shimmering, add shallot and cook 1 minute until fragrant.
Add aromatics and chicken. Toss in garlic and ginger; stir 30 seconds. Add ground chicken. Break it up with a spatula and cook 4–6 minutes until no longer pink.
Season and spice. Stir in sliced chilies if using. Pour in the stir-fry sauce. Cook 2–3 minutes, letting it reduce and cling to the chicken. You want glossy, not watery.
Finish with herbs. Stir in half the cilantro and mint. Remove from heat to keep flavors bright.
Assemble. Lay out lettuce cups. Add a scoop of chicken, top with carrots, cucumber, green onions, remaining herbs, and crushed peanuts.
Drizzle and serve. Spoon over the chili garlic lime sauce. Serve immediately while everything’s hot and crisp. Boom.

Make-Ahead & Storage Guide

Meal prep: Cook the chicken mixture up to 3 days ahead. Store chilled in an airtight container.
Lettuce: Wash and dry leaves, then layer between paper towels in a container.
Keep cold and dry for crispness.
Sauces: Both sauces keep 5–7 days in the fridge. Stir before using.
Reheating: Warm chicken in a skillet over medium heat with a splash of water to loosen. Avoid microwaving the lettuce (obviously).
Freezer: The cooked chicken freezes well for up to 2 months.
Thaw overnight in the fridge before reheating.

What’s Great About This

High flavor, low fuss: One pan, fast cook, big payoff.
Lighter than takeout: Lettuce replaces tortillas or rice, so you get crunch without the carb crash.
Custom heat: Keep it mild or go full dragon—your call.
Macro-friendly: Lean protein, smart fats, lots of veg. FYI: it fits nicely into most balanced meal plans.
Party-ready: Build-your-own wrap bar = instant crowd-pleaser.

Nutrition Stats

Per serving (about 3 wraps): ~280 calories, 26g protein, 12g fat, 18g carbs, 3–4g fiber, 800–950mg sodium (varies with sauce). Want lower sodium?

Use reduced-sodium soy sauce, increase lime, and skip extra drizzle.

Micros worth noting: Vitamin A and K from lettuce and herbs; vitamin C from lime; a bit of iron and B vitamins from chicken. Peanuts add magnesium and healthy fats. Not bad for something you can eat with your hands.

Don’t Make These Errors

Watery chicken: Crowding the pan steams the meat.
Use a large skillet and medium-high heat to get that sizzle.
Skipping balance: Heat without acid falls flat. Make sure lime is in both the stir-fry and drizzle.
Soggy lettuce: Wet leaves = slip ’n slide. Dry thoroughly or the filling will bail out mid-bite.
Overcooking aromatics: Garlic burns fast.
Add it right before the chicken, not at the beginning for 5 minutes of sadness.
All salt, no soul: Only using soy sauce misses the Thai profile. Fish sauce + lime + a hint of sweet is the move.

Optional Substitutions

Protein: Ground turkey or finely chopped shrimp work well; extra-firm crumbled tofu for a plant-based twist.
Gluten-free: Use tamari or coconut aminos and a certified GF oyster sauce (or extra tamari + a splash of fish sauce).
No fish sauce: Use 1 tbsp soy sauce plus 1/2 tsp rice vinegar and a pinch of anchovy paste, or just add more soy with a squeeze of lime (less authentic but still tasty).
Extra veg: Add finely diced bell pepper, water chestnuts, or mushrooms to the chicken for more volume and texture.
Nut-free: Swap peanuts for toasted sesame seeds or crispy shallots.
Mild heat: Reduce chili garlic sauce by half and skip fresh chilies; add extra lime and honey to keep flavor balanced.

FAQ

Can I use rotisserie chicken instead of ground chicken?

Yes. Shred 3 cups of rotisserie chicken and toss it directly with the sauce in a skillet for 2–3 minutes to warm and coat.

It won’t soak up flavor quite like ground chicken, but it’s a fast and tasty shortcut.

What lettuce is best for wraps?

Butter or Boston lettuce is ideal because it’s tender and cups well. Romaine hearts work for a crunchier bite. Iceberg is fine if you want maximum crisp—just trim the leaves into hand-sized boats.

How spicy is this recipe?

Moderate as written—noticeable kick but not mouth-numbing.

For mild, halve the chili garlic sauce and skip fresh chilies. For hot, add more sauce and use bird’s eye chilies. Proceed like a legend, not a daredevil.

Can I make it without sugar?

Yes.

Omit the honey/brown sugar or use a few drops of liquid stevia. You still need acid (lime) and salt (soy/fish sauce) to keep the flavors balanced.

How do I keep leftovers from getting soggy?

Store components separately: chicken in one container, lettuce in another with paper towels, and sauces in small jars. Assemble right before eating.

Reheat the chicken gently so it stays juicy.

What if I don’t have oyster sauce?

Use an extra teaspoon of soy sauce plus 1/2 teaspoon of honey, and a dash of fish sauce. It won’t be identical, but you’ll keep that sweet-savory depth.

Can I grill the chicken instead?

Absolutely. Use ground chicken formed into loose crumbles in a grill basket, or grill chopped chicken thighs.

Toss with the sauce after grilling to avoid flare-ups and burned sugars.

Final Thoughts

These Spicy Thai Chicken Lettuce Wraps with Chili Garlic Sauce are that rare combo: bold, fresh, and fast enough for a Tuesday.

The textures slap, the sauce sings, and the cleanup is easy. Scale it for meal prep or throw it down for friends—either way, it’s a low-effort win.

Try it once, and this might become your new “I got this” dinner. IMO, it’s elite-tier weeknight fuel.

Spicy Thai Chicken Lettuce Wraps with Chili Garlic Sauce: Weeknight Heat, Zero Guilt

The Magic in This Recipe