DIY Dinner With Friends

Build-your-own Thai lettuce wraps are as much a crowd-pleaser at home as they are in a restaurant.

Photography by James Stefiuk

Once a month, my girls and I make a point to sit down for dinner together — no rushing, no distractions, just good food and catching up. We often end up at our favorite local Thai restaurant, and we always start the same way: lettuce wraps. They are fresh, flavorful and fun, basically the perfect “everyone’s happy” appetizer.

The best part is that we all build them differently. One of us loves the crunchy rice, another could take it or leave it. One absolutely hates cilantro, while someone else piles it on. And there is always one who skips the lettuce entirely and just spoons up the rice and chicken.

Thai chicken lettuce wraps are surprisingly easy to make at home, even on a busy weeknight. The sauce comes together in minutes, the chicken cooks quickly, and the crispy rice bakes while you prep everything else. I love making them for my family because they are simple, nutritious and genuinely delicious. It’s the kind of meal that feels like takeout, but lighter and fresher.

The type of lettuce does not really matter as long as it can bundle or scrunch into a cup shape. Crisp lettuce or softer lettuce both work; just choose what you like and what is affordable.

Boston Bib (or Bib) lettuce is my favorite because it is naturally sweet, tender and easy to fold into little cups, although it can be pricier. Romaine lettuce is a great choice if you like a crunchy bite, and it’s easy to find, sturdy and usually cost-effective. A head of iceberg lettuce is typically the cheapest option and will work, but it isn’t always the easiest to fold neatly.

This meal is also healthy.

Ground chicken is a lean protein that helps keep you full without feeling heavy. Lettuce adds hydration, fiber and crunch with very few calories. Peanut oil handles heat well and brings a subtle nutty flavor, while sesame oil adds bold aroma.

Want to tweak it?

Swap jasmine rice for brown rice, cauliflower rice or quinoa. Use avocado oil or olive oil in place of peanut oil, especially if allergies are a concern. Try powdered peanut butter or almond or sunflower butter instead of chunky peanut butter. Skip the chili flakes for mild wraps or add extra if your crew likes it spicy.

These Thai chicken lettuce wraps are so easy to make at home. Everything comes together fast, and everyone can customize their own. They’re even more fun to eat because it turns dinner into a build-your-own feast with crunchy, saucy bites in every wrap.

Print Recipe

Thai Chicken Lettuce Wraps

Build-your-own Thai lettuce wraps are as much a crowd-pleaser at home as they are in a restaurant.

Course

Main Dish

Cuisine

Asian, dinner

Keyword

chicken, lettuce, rice

Servings

Servings

Ingredients

For the Wraps

• 1 tablespoon peanut oil
• 1 lb ground chicken
• 4 cloves garlic, minced
• 1/2 cup sweet onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup carrot, shredded
• 1/2 cup finely shredded cabbage
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame oil
• 8 1/2 ounces cooked jasmine rice
• sesame seeds
• sliced limes
• Boston Bib Lettuce or Romaine Lettuce

For the Sauce

• 1/3 cup sweet chili sauce
• 1 tablespoon chunky peanut butter
• 1/4 teaspoon freshly grated ginger
• 2 teaspoons soy sauce
• dash crushed red pepper flakes more if you like it extra spicy

Course Main Dish Cuisine Asian, dinner Keyword chicken, lettuce, rice Servings Servings Ingredients For the Wraps 1 tablespoon peanut oil 1 lb ground chicken 4 cloves garlic, minced 1/2 cup sweet onion, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup carrot, shredded 1/2 cup finely shredded cabbage 3 green onions, chopped 1/4 cup fresh cilantro, chopped 2 tablespoons sesame oil 8 1/2 ounces cooked jasmine rice sesame seeds sliced limes Boston Bib Lettuce or Romaine Lettuce For the Sauce 1/3 cup sweet chili sauce 1 tablespoon chunky peanut butter 1/4 teaspoon freshly grated ginger 2 teaspoons soy sauce dash crushed red pepper flakes more if you like it extra spicy

Instructions

1. Preheat oven to 400 degrees.
2. Combine the sweet chili sauce, ginger, peanut butter and soy sauce in a small bowl. Add the crushed red pepper and stir until smooth. Set aside.
3. Mix the cooled, cooked rice with the sesame oil in a bowl; then spread it into a thin layer on a parchment-lined baking sheet and bake for 20 to 25 minutes, turning once, until crunchy. Cool slightly and sprinkle with sesame seeds.
4. Heat the peanut oil in a large skillet over medium heat and add chicken, garlic, onions, salt and pepper. Cook until the chicken is cooked through, stirring occasionally.
5. Add the carrots, cabbage and green onions, cooking an additional 4 to 5 minutes or until the vegetables are tender.
6. Add the sauce to the mixture in the pan and stir to coat.
7. Transfer the chicken mixture and crispy rice to separate serving bowls. Arrange lettuce leaves on a platter. Put cilantro and lime wedges in separate bowls.
8. Allow individuals to make their own lettuce wraps. Enjoy!