Thai Chicken Lettuce Wraps

These fresh and healthy lettuce wraps  make a great appetizer or a light lunch or dinner. Guests love “rolling their own,” so prep is a snap, and you can easily double or triple the recipe if you’re feeding a crowd.


Thai Chicken Lettuce Wraps
Serves 4
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Total Time
30 min
Total Time
30 min
  1. 16 large iceberg or butter lettuce leaves
  2. 1/2 cup TASTE OF THE OKANAGAN SWEET CHILI SAUCE (plus more for dipping)
  3. 1 pound skinless, boneless chicken thighs, minced
  4. 2 green onions, minced
  5. 2 tbsp soy sauce
  6. 1 tsp cornstarch
  7. 2 tbsp peanut oil
  8. 3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
  9. 2 garlic cloves, minced
  10. 1 tsp minced peeled fresh ginger
  11. 1/4 cup unsalted, roasted cashews, chopped
  1. Mix chicken, TASTE OF THE OKANAGAN SWEET CHILI SAUCE, green onions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
  2. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds.
  3. Add garlic and ginger and stir-fry 10 seconds.
  4. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.
  5. Spoon chicken mixture into lettuce leaves, dividing equally.
  6. Garnish with cashews.
  7. Roll leaves around filling and dip into TASTE OF THE OKANAGAN SWEET CHILI SAUCE.
Taste of the Okanagan Specialty Foods


Kelly Hale

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