Thai Chicken Lettuce Wraps

My Aunt Khaki first introduced me to the concept of a lettuce wrap a few years ago, even before Robert and I were married. She was visiting my family in Ohio and I think she viewed it as her personal mission to expose us rural Ohio folk to more than just down home cooking. I remember being intrigued with the idea of essentially a lettuce taco, but it wasn’t until a few years later that I really learned to love and crave Thai lettuce wraps.

The version I made was pretty basic. I found a recipe for sesame bean sprouts, coconut curry noodles, and I used a Thai chicken and peanut sauce recipe from the beloved Ellie Krieger.

These wraps are a great to eat by yourself or with a group of friends with a big platter in the middle of the table. It’s a great spring and summer meal.

Also, as a side note-  a lot of Thai recipes call for Fish sauce, but I have a really bad aversion to the stuff from a past experience (I’ll spare the lovely details). As a result, I don’t use it when I cook, so this recipe may upset the Thai purists. Maybe someday…

Thai Lettuce Wraps

Yield: 4 servings


  • 6-8 butter leaves for the wraps

For the chicken

  • 1/2 cup chicken broth
  • 1/2 cup unsweetened coconut milk
  • 3 tablespoons low-sodium soy sauce
  • 1 shallot, sliced thin
  • 1garlic clove, minced
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon minced fresh ginger
  • 1 pound skinless, boneless chicken breasts pounded slightly and cut into 1-inch strips

For the bean sprouts

  • 1½ cups bean sprouts
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp roasted sesame seeds

For the noodles

  • 12 oz fresh egg noodles
  • 1 tbsp minced garlic cloves
  • 1 tbsp red curry paste
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 tbsp curry powder
  • 1 pinch turmeric powder
  • 1 tbsp soy sauce
  • 1 tbsp lime juice

For the spicy peanut dipping sauce

  • 1/2 cup peanut butter
  • 1/4 cup chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped


For the chicken

Whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade. Soak bamboo skewers in water for 20 minutes.

Preheat a gas grill over a medium-high flame. While the grill is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. Remove from grill and allow to rest 10 minutes.

For the bean sprouts

Heat the sesame oil in a saucepan, Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender Chill in the refrigerator until ready to serve.

For the noodles

Place the noodles in hot water. Let the noodles cook until tender or according to the directions on the package. Drain and keep warm.

In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and place in a bowl.

For the spicy peanut sauce

Place all ingredients in blender and blend until smooth.

For the wraps

Assemble all of the portions on a platter. Place the chicken, noodles, bean sprouts, and peanut sauce in a piece of lettuce. Fold like a taco and enjoy.

Source: Chicken and peanut sauce- Ellie Krieger; Noodles and bean sprouts- Chef Pablo’s Restaurant Recipes

3 Comments Add yours

  1. khaki says:

    yikes girl…this was ambitious!!!!!! hope your roomies loved it! is this in my special package>? hehe
    its looks wonderful! so many times i fantasize about what it woulkd be like to have a daughter like you who is as passionate about cooking as I,how wonderful to come home to something like this after a hard days work…

    1. Lolly says:

      Aw, Aunt Khaki, I am so glad we can share our hobby together. Even if it is hundreds of miles apart. I hope my package made it safely to your doorstep. I was kind of disappointed with a few of the things, hope it was still edible!

  2. What a wonderfully oriental dish – I love how you have presented it 😀

    Choc Chip Uru
    Latest: Strawberry Hot Fudge Choc Cobbler

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