As a seasoned food writer who has traveled extensively through Southeast Asia, I can attest that the humble lettuce wrap is one of the most satisfying ways to enjoy bold Thai flavors in a single handheld bite. This recipe for Crispy Thai Chicken Lettuce Wraps combines savory ground chicken seasoned with garlic, ginger, fish sauce, and a hint of chili, all served in crisp iceberg or butter lettuce leaves. The textural contrast between juicy, slightly crunchy filling and cool, crisp lettuce makes every mouthful an adventure. A creamy, slightly sweet-and-salty peanut dipping sauce rounds out the experience, balancing those chili notes with nutty richness.

Flavor Profile & Technique

• Aromatics first: Garlic, ginger, and lemongrass gently sauté in oil to build a fragrant base.

• Seasoning balance: Fish sauce provides umami depth, lime juice adds brightness, and a dash of chili flakes brings gentle heat.

• Texture contrast: Finely chopped water chestnuts or shredded carrot add satisfying crunch to otherwise tender ground meat.

• Peanut sauce harmony: Creamy peanut butter melds with coconut milk, lime, and a touch of brown sugar to create a dip that’s both luxurious and palate-cleansing.

Ingredients (serves 4)

• 1 lb ground chicken

• 1 tbsp vegetable oil

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 stalk lemongrass, white part finely chopped

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tsp chili flakes (adjust to taste)

• Juice of 1 lime

• ½ cup shredded carrot

• ½ cup chopped water chestnuts (optional)

• 12 large lettuce leaves (iceberg or butter)

• Fresh cilantro and chopped peanuts for garnish

Peanut Dipping Sauce

• ¼ cup creamy peanut butter

• 3 tbsp coconut milk

• 2 tbsp lime juice

• 1 tbsp brown sugar

• 1 tsp soy sauce

• Water to thin as needed

Preparation Steps

1. Build your aromatic base: Heat oil in a large skillet over medium heat. Add garlic, ginger, and lemongrass; sauté until fragrant (about 1 minute).

2. Cook the chicken: Increase heat to medium-high, add ground chicken, and break into small pieces. Cook until no longer pink, about 5–7 minutes.

3. Season and add crunch: Stir in fish sauce, soy sauce, chili flakes, shredded carrot, and water chestnuts. Sauté for another 2 minutes to incorporate flavors. Finish with lime juice.

4. Prepare sauce: Whisk peanut butter, coconut milk, lime juice, brown sugar, and soy sauce in a small bowl. Add water, a teaspoon at a time, until sauce is pourable but still thick and creamy.

5. Assemble wraps: Arrange lettuce leaves on a platter. Spoon 2–3 tablespoons of chicken mixture into each leaf. Top with fresh cilantro and chopped peanuts.

6. Serve: Offer peanut dipping sauce on the side. Encourage diners to drizzle or dunk wraps before eating to maximize flavor contrast.

These Thai chicken lettuce wraps work beautifully as an appetizer, light lunch, or part of a larger spread. Their fresh presentation, interactive assembly, and explosion of sweet, salty, spicy, and tangy flavors capture the essence of Thai street food while remaining easy to prepare at home. The cold crunch of lettuce perfectly tempers the warm, savory chicken, making each bite both refreshing and deeply satisfying. Enjoy them with a chilled glass of Riesling or a crisp lager for an immersive dining experience.