Chicken lettuce wraps have been a long-time Workweek Lunch community favorite, and once you try this Thai-inspired version, you’ll see why. They’re savory, slightly sweet, a little spicy, and balanced with a super refreshing mango mint salsa that keeps every bite interesting.
This is one of those recipes that feels fancy but is secretly very simple. Everything comes together in about 15 minutes, and you can eat the filling warm, room temp, or cold. That makes these lettuce wraps perfect for busy workday lunches, no-reheat meal prep, or an easy dinner when you don’t want to think too hard.
If you’re looking for a flexible, flavor-packed recipe that holds up well all week, this one’s for you.
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How to customize this recipe:
These Thai-inspired chicken lettuce wraps are easy to adapt based on what you have or what you’re craving.
Protein swaps
- Use lean ground turkey instead of chicken.
- Try ground pork or beef for a richer flavor.
- For vegetarian or vegan wraps, use crumbled tofu, finely chopped tempeh, vegan ground “meat,” or extra mushrooms.
Veggie options
- Swap mushrooms or carrots for finely chopped broccoli, cauliflower, or bell peppers.
- The key is chopping everything small so the filling stays scoopable.
Adjust the heat
- Skip the jalapeño entirely if you don’t love spice.
- Use red pepper flakes for gentler heat.
- Add extra jalapeño or chili sauce if you want more kick.
Switch up the salsa
- Mango is ideal, but pineapple, peaches, or green apple work well.
- Mint can be swapped for cilantro or another fresh herb.
Dietary Swaps (Vegan / Gluten-Free / Dairy-Free)
- Gluten-free: Use tamari or a gluten-free soy sauce.
- Dairy-free: This recipe is naturally dairy-free.
- Vegan: Use a plant-based protein and replace fish sauce with a vegan fish sauce or extra soy sauce plus a squeeze of lime.
Ingredient Notes & Tips
- Mushrooms: Optional, but highly recommended for added texture and volume.
- Fish sauce: Adds depth and umami. If you’re unsure, start with less and adjust.
- Butter lettuce: Flexible, sturdy, and perfect for wraps. Romaine or cabbage leaves also work.
Related: 30+ Ground Chicken Recipes
What goes well with chicken lettuce wraps?
Adding rice is totally optional in this meal! If you feel that a lettuce cup with protein and veggies will not be a full meal for you, then definitely add some rice on the side. The amount of lettuce cups you have per serving is also up to you. My head of butter lettuce gave me about 9 very good-sized “cups” so I had 3 cups per serving and was satisfied. If you do end up with extra filling you can enjoy it over rice or freeze it for later use.
Related: 15 Meal Prep Sandwiches And Wraps Perfect For Work Lunches
How to store & reheat these chicken lettuce wraps:
This meal works best with the filling, salsa topping, and lettuce stored separately. Once you wash and dry the lettuce pieces, store them in a container with a paper towel to keep them fresh for up to 5 days. The filling and salsa will both last up to 5 days in the fridge. The filling is freezer friendly but I would say the salsa is not. You can enjoy the filling cold, room temp, or heat in the microwave or on the stove before serving in the lettuce cups.
Related: How To Meal Prep For One
FAQs
Yes. Prep the filling, salsa, and lettuce separately. Assemble just before eating for the best texture.
Nope. The filling is great warm or cold, making this ideal for no-reheat lunches.
Butter lettuce is our favorite, but romaine or cabbage leaves are great options too.
Yes. The filling freezes well for up to 3 months. Thaw in the fridge before reheating.
Rice is totally optional. If you want a heartier meal, serve the filling over rice or on the side.
More recipes to try:
- Green Enchiladas
- No-Reheat Crunchy Thai Chicken Wraps
- Spinach Apple Salad With Chicken
- Mediterranean Chicken Rice Bowls With Homemade Tzatziki
- Vegan Wraps With Sweet Potato, Chickpeas, And Avocado
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Thai-Inspired Chicken Lettuce Wraps
Ingredients
For the filling
- 1 TBSP vegetable oil
- 16 oz ground chicken sub lean ground turkey
- 2 shallot chopped small, divided
- 1 clove garlic minced
- 1 jalapeno deseeded & chopped small, skip if you don’t like heat!
- 8 oz mushrooms chopped very finely, optional
- 3 TBSP soy sauce
- 1 TBSP fish sauce
- 1.5 TBSP brown sugar
- 1 lime juiced, separated, plus one more for garnish
- 1 carrot shredded
For the mango salsa
- 1 mango cubed
- 1/4 cup mint chopped small
- salt and pepper to taste
- For everything else
- 3/4 cup rice rinsed, optional
- 1.5 cup water optional
- 1 tsp salt optional
- 1 head of butter lettuce sub lettuce of your choice
- sweet chili sauce for dipping, optional
Instructions
- Optional: Make the rice. Add the rinsed rice, water, and salt to a pot with a tight fitting lid and bring to a boil. Once boiling, stir once, turn the heat down to low, cover and cook for 15 minutes. No peeking! Once the time is up, remove from the heat and keep covered for another 15 minutes. Then fluff with a fork and allow to cool completely before storing.
- Prepare the filling. In a large skillet (10-12″) over medium heat add the oil and heat for one minute. Once hot, add the ground chicken and top with salt and pepper. Let it cook for 5-7 minutes to develop some color, stirring occasionally, then add half the shallot, garlic, half of the jalapeno, and the mushrooms to the pan. Continue to cook for 2-3 minutes, then add the soy sauce, fish sauce, brown sugar, and half the lime juice and continue to stir until the liquid has absorbed and cooked down, about 3-5 more minutes. Add the carrot and let it cook for another minute. Taste and add more salt and pepper as desired. Remove from the heat and set aside.
- While the filling cools, make the mango salsa. Add the chopped mango, the other half of the shallot and jalapeno, and mint to a small bowl. Stir together with a fork and add the remaining lime juice and salt and pepper. Taste to adjust seasonings and store in a container with a tight fitting lid until ready to serve.
- Assemble. Carefully wash and dry your pieces of lettuce and store them in a container with a paper towel. When ready to use, take out the amount you would like per serving and top with about 1/3-1/2 cup of filling and 1-2 tablespoons of the mango salsa. The filling can be eaten cold or heated up. Serve with rice on the side and sweet chili dipping sauce if you like. Enjoy!
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