Thai Lettuce Wraps are healthy, customizable, and incredibly satisfying without being heavy. They’re perfect for meal prep, quick dinners, or entertaining guests. The combination of warm, seasoned filling with cold, crunchy lettuce makes every bite exciting. Plus, the recipe is naturally gluten-free and can easily be adapted for various diets, including vegetarian and low-carb lifestyles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground chicken, turkey, , beef, or tofu
Garlic
Fresh ginger
Onion or shallot
Carrot (grated or finely chopped)
Soy sauce or tamari
Fish sauce (or vegan alternative)
Lime juice
Brown sugar or honey
Red pepper flakes or Thai chili
Green onions
Fresh cilantro or Thai basil
Lettuce leaves (butter lettuce, romaine, or iceberg)
Heat a bit of oil in a large skillet over medium heat.
Add the garlic, ginger, and onion. Sauté until fragrant and the onions are soft.
Add the ground meat or tofu. Cook, breaking it apart, until fully cooked and lightly browned.
Stir in grated carrots and cook for 1–2 minutes until softened.
Add soy sauce, fish sauce, lime juice, and sugar. Mix well and let simmer for a few minutes until slightly reduced.
Taste and adjust seasoning with more lime juice, chili, or sugar as needed.
Remove from heat and stir in chopped green onions and fresh herbs.
Spoon the mixture into washed and dried lettuce leaves.
Garnish with chopped peanuts or other toppings if desired.
Serve immediately while warm.
Servings and timing
This recipe serves approximately 4 people as an appetizer or 2 as a main course. Prep time: 10 minutes Cook time: 15 minutes Total time: About 25 minutes
Variations
Vegetarian/Vegan: Use crumbled tofu, tempeh, or mushrooms and a vegan fish sauce alternative.
Spicy: Add Thai chilies, Sriracha, or red curry paste for extra heat.
Sweet and Spicy: Mix in hoisin sauce or a touch of honey with chili sauce.
Crunchy Add-Ins: Add chopped water chestnuts or bean sprouts for texture.
Noodle Wraps: Add a bit of cooked rice noodles to the wrap for a more filling bite.
Nutty Flavor: Stir in a spoonful of peanut butter or top with a drizzle of peanut sauce.
Cucumber Relish: Serve with a side of sweet-and-sour cucumber relish for a refreshing contrast.
Low Sodium: Use low-sodium soy sauce and skip the added sugar.
Keto-Friendly: Use monk fruit sweetener or skip sugar entirely and focus on protein and healthy fats.
Asian Fusion: Add a dash of rice vinegar and sesame oil for a slightly different flavor twist.
Storage/Reheating
Store the cooked filling in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until hot. Store lettuce leaves separately to keep them crisp.
To freeze, cool the cooked filling completely and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. Lettuce is not freezer-friendly, so only freeze the filling.
FAQs
What kind of lettuce works best for wraps?
Butter lettuce, iceberg, or romaine work well due to their sturdy yet flexible leaves and mild flavor.
Can I make Thai lettuce wraps ahead of time?
Yes. Prepare the filling in advance and store it in the fridge. Assemble the wraps just before serving.
Are Thai lettuce wraps healthy?
Yes. They’re high in protein, low in carbs, and loaded with fresh herbs and vegetables.
Can I use pre-cooked meat?
Absolutely. Just heat it up with the seasonings and sauce to blend the flavors before serving.
What’s a vegan substitute for fish sauce?
Use soy sauce with a splash of rice vinegar or try store-bought vegan fish sauce alternatives made from seaweed and mushrooms.
Do I have to use sugar in the sauce?
No, but a small amount helps balance the salty, sour, and spicy flavors. Use natural sweeteners like honey or maple syrup if preferred.
Can kids eat Thai lettuce wraps?
Yes, just omit or reduce the spice level to make them more kid-friendly.
How do I keep lettuce from wilting?
Wash and dry the leaves thoroughly, then store them wrapped in a paper towel in an airtight container in the fridge.
Can I serve this dish cold?
Yes, the filling can be served warm or at room temperature, depending on your preference.
Can I turn this into a salad?
Definitely. Serve the filling over chopped lettuce or mixed greens and top with your favorite Thai-inspired dressing.
Conclusion
Thai Lettuce Wraps are a vibrant, versatile, and satisfying dish packed with bold flavors and wholesome ingredients. Whether you’re looking for a healthy lunch, a light dinner, or an impressive appetizer for guests, this recipe delivers. With endless customization options and quick prep time, it’s bound to become a regular in your kitchen.
Thai Lettuce Wraps are a fresh and flavorful dish featuring seasoned ground meat or tofu wrapped in crisp lettuce leaves. Packed with bold Thai-inspired flavors like lime, garlic, ginger, and fish sauce, they offer a perfect balance of sweet, salty, spicy, and tangy in every bite.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:Serves 4 as appetizer or 2 as main dish
Category:Appetizer
Method:Stovetop
Cuisine:Thai
Diet:Gluten Free
Ingredients
1 lb ground chicken, turkey, beef, or crumbled tofu
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 small onion or shallot, finely chopped
1/2 cup grated or finely chopped carrot
2 tablespoons soy sauce or tamari
1 tablespoon fish sauce (or vegan alternative)
1 tablespoon lime juice
1 teaspoon brown sugar or honey
1/4 teaspoon red pepper flakes or 1 Thai chili, minced
2 green onions, sliced
2 tablespoons chopped fresh cilantro or Thai basil
1 head butter lettuce, romaine, or iceberg, leaves separated
Heat a tablespoon of oil in a large skillet over medium heat.
Add garlic, ginger, and onion. Sauté until fragrant and onions are soft, about 2–3 minutes.
Add the ground meat or tofu and cook until browned and cooked through, breaking it apart with a spatula.
Stir in the grated carrot and cook for another 1–2 minutes until softened.
Add soy sauce, fish sauce, lime juice, and brown sugar. Stir to combine and let simmer for 2–3 minutes.
Adjust seasoning to taste with more lime, chili, or sugar as needed.
Remove from heat and stir in chopped green onions and fresh herbs.
Spoon the mixture into clean, dry lettuce leaves.
Top with optional garnishes like chopped peanuts or sesame seeds.
Serve immediately while warm.
Notes
Use tamari and vegan fish sauce to make it gluten-free and vegan.For extra crunch, add water chestnuts or bean sprouts.Make the filling ahead of time and reheat before serving.Serve as wraps or over salad greens for a low-carb Thai salad.Use butter lettuce for the easiest wrapping experience.
