Spicy Thai Chicken Lettuce Wraps Recipe

If you’re craving a meal that’s bursting with flavor, refreshingly light, and just a little addictive, then you’re in luck. I absolutely love this Spicy Thai Chicken Lettuce Wraps Recipe because it’s the perfect blend of creamy, spicy, and tangy all wrapped up in crisp lettuce cups. They’re fantastic for busy weeknights but also fancy enough to serve guests. Stick around—I’ll share all my tips to make sure your wraps come out perfectly every time.

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Ingredients You’ll Need

The ingredients in this Spicy Thai Chicken Lettuce Wraps Recipe are what make the flavors pop! They work together so beautifully, creating that classic Thai balance of sweet, salty, spicy, and tangy. When shopping, I recommend grabbing fresh veggies and authentic Asian sauces—you’ll notice the difference.

• Smooth peanut butter: Creamy peanut butter melts into the sauce perfectly, so avoid chunky types for the smoothest finish.
• Coconut milk: Adds richness and softens the spice from the curry paste.
• Brown sugar: Balances the heat with a touch of sweetness.
• Soy sauce: Gives that depth of umami; low-sodium works well if you want to control saltiness.
• Red curry paste: This is the spicy soul of the dish—adjust based on how much heat you like.
• Fish sauce: Adds authentic Thai flavor; don’t worry, it won’t overpower.
• Fresh lime juice: Brightens up the sauce with acidity.
• Hoisin sauce: Sweet and tangy, it rounds out the flavor layers.
• Sriracha: More heat boost; adjust to your spice tolerance.
• Rice vinegar: Enhances the tang and balances richness.
• Sesame oil: A little drizzle gives a toasty aroma.
• Oil (for cooking): Neutral oils like canola or vegetable oil work best for sauteing.
• Chicken (cut into small chunks): Using bite-sized pieces helps everything cook evenly and quickly.
• Minced garlic: Essential aromatic flavor.
• Thai chile (optional): Adds fresh, vibrant spice if you’re feeling bold.
• Minced ginger: Gives a slight zing and freshness.
• Water chestnuts (thinly sliced): For extra crunch and texture.
• Carrots (thinly sliced): Sweetness and color.
• Scallions (thinly sliced): Adds sharpness and a bit of green freshness.
• Chopped peanuts: A crucial garnish for texture and nutty flavor.
• Lettuce cups: I like iceberg or little gem lettuce for sturdy, crisp wraps that hold the filling well.

Variations

I love how versatile this Spicy Thai Chicken Lettuce Wraps Recipe is—switching up a few ingredients can make it fit any mood or dietary need. Don’t hesitate to make it your own; you’ll enjoy finding your favorite combination!

• Vegetarian Option: I’ve swapped the chicken for crumbled tofu or tempeh and it’s just as satisfying, especially when marinated well.
• Extra Veggies: Adding bell peppers or snap peas gives it more crunch and color—great if you want to sneak in more veggies.
• Less Spicy: If you prefer milder flavors, cut back on the red curry paste and sriracha; it still tastes fantastic.
• Gluten-Free: Use tamari instead of soy sauce to easily make this recipe gluten-free.

How to Make Spicy Thai Chicken Lettuce Wraps Recipe

Step 1: Whisk Together the Red Curry Peanut Sauce

Start by mixing your smooth peanut butter with coconut milk, brown sugar, soy sauce, red curry paste, fish sauce, and fresh lime juice. Whisk these until everything is perfectly smooth and creamy—this sauce is what makes the wraps sing! I usually set it aside while I prepare the chicken, so the flavors have a chance to meld.

Step 2: Prepare the Hoisin-Sriracha Sauce Mix

In a small bowl, blend hoisin sauce, sriracha, rice vinegar, and sesame oil. This zesty, slightly sweet sauce adds another layer of flavor to the chicken, so don’t skip it! If you like it spicier, add a bit more sriracha—this is a simple way to control the heat level.

Step 3: Cook the Chicken and Veggies

Heat a tablespoon of neutral oil in a large sauté pan over medium-high heat. Toss in your bite-sized chicken pieces and cook until they get a nice golden-brown sear—about 5-7 minutes. Then add the minced garlic, finely chopped Thai chile (if you’re using it), minced ginger, water chestnuts, sliced carrots, and scallions. Stir it all together and sauté for just about 2 minutes until the carrots start to soften but remain crisp. The mix of textures here really makes the dish exciting!

Step 4: Bring It All Together

Pour in your hoisin and sriracha sauce mixture from Step 2 and stir everything so the chicken and veggies are fully coated. Cook for 1-2 more minutes allowing the sauce to thicken slightly and cling to the ingredients. Season with salt and pepper to taste. Finally, sprinkle the chopped peanuts over the top for that signature crunch and nutty flavor.

Step 5: Serve with Lettuce and Peanut Sauce

To serve, spoon the spicy chicken mixture into crisp lettuce cups and drizzle generously with the red curry peanut sauce you made in Step 1. The freshness of the lettuce paired with the spicy, creamy filling is something I always look forward to eating—and so will you!

How to Serve Spicy Thai Chicken Lettuce Wraps Recipe

Garnishes

I always top mine with extra chopped peanuts for crunch, a few fresh cilantro leaves for brightness, and a wedge of lime on the side for squeezing. If you like a little freshness and color, thinly sliced red chili or extra scallions add a nice touch.

Side Dishes

Since the wraps are already pretty hearty, I like pairing them with simple sides like steamed jasmine rice or a light cucumber salad. Sometimes, I add a bowl of miso soup for a cozy, well-rounded meal.

Creative Ways to Present

For dinner parties, I’ve arranged all the fillings and sauces on a big platter alongside a variety of lettuce cups so guests can build their own wraps. It makes it interactive and fun, plus everyone gets exactly the level of spice and ingredients they want.

Make Ahead and Storage

Storing Leftovers

I like to store the cooked chicken mixture in an airtight container in the fridge for up to 3 days. Keep the lettuce separate so it stays crisp and fresh. This way, you can enjoy wraps anytime without sacrificing texture.

Freezing

I’ve frozen the chicken filling before, and it holds up well. Just cool it completely, then freeze in a sealed container or bag for up to 2 months. Thaw overnight in the fridge before reheating. The texture might be slightly softer but the flavors remain lovely.

Reheating

Reheat leftovers gently in a skillet over medium heat, adding a splash of water or coconut milk if it looks dry. Stir often to prevent sticking and keep the chicken juicy. Avoid microwaving if you can, as the filling can become unevenly heated.

FAQs

Final Thoughts

This Spicy Thai Chicken Lettuce Wraps Recipe has become one of those go-to dishes in my kitchen because it feels special but is surprisingly easy. I love how the crunch, spice, and creaminess come together in every bite—it’s like a party of flavors. Give it a try on your next busy night or when you want to impress friends without fussing too much. I promise, once you make these, they’ll become a family favorite just like they did in mine!

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