Thai Chicken Lettuce Wraps


Thai Lettuce Wraps

Video taken from the channel: RecipeTin Eats


Thai Chicken Lettuce Wraps

Video taken from the channel: Seven Spice Life By Lisa K


Chicken Lettuce Wraps

Video taken from the channel: Seonkyoung Longest


Chicken Lettuce Wraps How to Make Spicy Chicken Lettuce Wraps at Home

Video taken from the channel: Food Wishes


Chicken Lettuce wrap ( P.F changs Style)

Video taken from the channel: Ashees cookbook


OFFICIAL P.F. Chang’s Chicken Lettuce Wraps Recipe!!!! P.F. Chang’s CopyCat Chicken Lettuce Wraps

Video taken from the channel: MamaInTheKitchen


Chicken Lettuce Wrap Recipe Pai’s Kitchen

Video taken from the channel: Pailin’s Kitchen

Ingredients 1/4 cup rice vinegar 2 tablespoons lime juice 2 tablespoons reduced-fat mayonnaise 2 tablespoons reduced-fat creamy peanut butter 1 tablespoon brown sugar 1 tablespoon reduced-sodium soy sauce 2 teaspoons minced fresh gingerroot 1 teaspoon sesame oil 1 teaspoon Thai chili sauce. Ingredients: 6 Tbs. (3 fl. oz./80 ml) soy sauce 2 Tbs. rice vinegar 2 Tbs. Asian sesame oil 1 Tbs.

Asian fish sauce 2 tsp. sugar Juice of 1/2 lime 2 Tbs. vegetable oil 1/2 cup thinly sliced green onions, white and light green portions 1 1/2 Tbs. peeled and grated fresh ginger 2 garlic cloves. Thai Chicken Lettuce Wraps these lettuce wraps are easy, healthy and delicious with chicken and Thai sweet chili sauce. Takes just 20 mins to make and you’ll end up wanting it every day!

Save. Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar.

Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes. Lettuce wraps are our favorite healthy lunch and dinner options. They are infinitely better than salads, and you can eat them on the go.

This Thai lettuce. Used Taiwanese lettuce as my little wrap and ground turkey instead of chicken but the spirit was the same. Definitely at least double the sauce and be. This is not a larb recipe, Emme, larb is good, and we make it far more often than the lettuce wraps but larb is a Thai dish with mint, fish sauce chilies and. For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.

To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then. Lay a whole wheat tortilla on a cutting board. Add lettuce leaves, chicken pieces, carrot and cucumber strips, and cilantro leaves.

Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts. Roll up the tortilla tightly, then slice in half and serve!How to Make Thai Chicken Lettuce Wraps Cook the ground chicken in an oiled skillet until cooked through.

Then, add the diced onion and cook until soft. Next, add in the garlic and ginger, followed by the remaining ingredients.

List of related literature:

To assemble the wraps, place a few tablespoons of the chicken mixture in each lettuce leaf and garnish with sliced scallions, if desired.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Use leftovers in Collard Chicken Wraps (here) or in Chicken Caesar Lettuce Cups (here) to spice things up a bit.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

She recommends serving this rice as a meal starter or appetizer piled into individual butter lettuce leaves with a drizzle of plum sauce— like the minced chicken dish served with lettuce leaves for rolling, burrito style, found at some Chinese restaurants.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

WHY THIS RECIPE WORKS: These easy-to-make lettuce wraps are filled with sautéed ground chicken, bell pepper, and water chestnuts seasoned with a hefty dose of fresh garlic and ginger and finished with an aromatic Asian sauce.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Or wrap the mixture in lettuce leaves or nori wraps.

“Body and Soul: A Girl's Guide to a Fit, Fun and Fabulous Life” by Bethany Hamilton, Dustin Dillberg
from Body and Soul: A Girl’s Guide to a Fit, Fun and Fabulous Life
by Bethany Hamilton, Dustin Dillberg
Zondervan, 2014

Other wrap substitutions include rice wraps (found in Asian markets and featured in a few recipes in this book) or lettuce.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

To serve: Arrange the lettuce in four individual serving bowls or plates and top with the chicken fajitas, avocado slices, and shredded cheese, if using.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

So if you love chicken, feel free to add some cooked chicken to the Clean Cobb Salad, or if you’re not a big kale fan, use romaine lettuce or Napa cabbage in place of the kale in the Chicken Kale Wraps with Vietnamese Dipping Sauce.

“Eating Clean For Dummies” by Jonathan Wright, Linda Johnson Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Johnson Larsen
Wiley, 2016

Serve with the lettuce leaves for wrapping and the sauce for dipping.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

Carefully fold the end of the collard leaves over the filling and roll up into a snug wrap.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
from The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
by Talya Lutzker
Book Publishing Company, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • Definitely going to try this recipe sometime! The song that starts around 5:03 to highlight the finished chicken was just perfect. Can you share what song it is? It’s so catchy!

  • Hi Pai thanks for easy to follow recipe I made lettuce wraps they were soo yummy Boston lettuce was a bit too soft did you use iceberg I cant remember as I have a brain injury due to car crash thanks again

  • Always wanted to know how to make these this is one of my favorite dishes from P.F. Chang’s. Thank you so much can’t wait to try it.

  • Would it be nice if you use different style of aprons. I like truly like you’re short and a little bit flower hair pin ✌️❤️���� Mabuhay! ����

    sincerely yours,
    Amor Filipina

  • I just made this dish. My brother didn’t look very happy when he came to the table, but I must say, he ate about 9 lettuce filled with all the good things I had on hand: Thai basil, fresh mint, and cilantro. The chicken fry was so tasty!

  • I make this so often for my family its always a hit! This dish always hits the spot and its a fun way to change up what we do with chicken at home.

  • Looks AMAZING….I would love to know how to make their Mongolian Beef. I’ve tried a few times but it’s always too tough and the sauce is wrong.

  • Hi Seonkyoung! Wondering if you could let me know where you got your stir fry spatula from? I love the light blue color and also thinks it is a great idea to use a spoon spatula… Can you please kindly suggest? Thanks!

  • Since first seeing this one Chef John, I’ve made it several times, the latest I added crunched peanuts and some Five Spice, so good

  • I made this tonight exactly by your directions and it was SO delicious! But we made a mess while eating it. We’re not as good as you at the wrapping technique. Next time I will tear a bed of lettuce into a bowl, top with the chicken mix, top with the chili sauce and then the glass noodles and eat it like a salad. Taste will still be the same!! Thank you

  • I get rave reviews every time I make this. I often add things like hoi sin, chinese master stock, maybe some sweet chilli and teriyaki, white pepper, msg, bean sprouts etc. Very versatile.

  • I made these. They were absolutely delicious! I now keep all of the ingredients on hand and have lettuce wraps whenever I want!!! Thank you!!!

  • Maybe its because I’m a giant, but it always looks like you are standing on your tiptoes when at the Wok. I need to make this recipe at home cause I’ve been looking for a good lettuce wrap recipe.

  • I like to make shredded chicken and then toss in a little sauce. In a butter lettuce leaf I layer some rice, chicken, thin cucumber strips, mint, basil, and cilantro. For a dipping sauce, I use fish sauce, sugar, a lot of red pepper flake, and a squeeze of lime juice. If I don’t have lettuce I’ll use rice wrappers.

  • Oh yum that chicken mixture would go so well in many things. Bread, pasta, rice, etc. I would go for a nice crusty bread roll… drool.

  • I just made them for my family and they all loved it! I added a little more hoisin and soy sauce bc I like a lot of sauce but it tasted amazing!!! thank you!

  • Delicious!!!!! We had this for appetizers tonight and everyone loved it! I had to substitute celery for the water chestnuts since Safeway was out. But still, it’s just like I remember it from PF Changs! Thank you for sharing! I can’t wait to make it again and again and again! I think I’m obsessed!:)

  • WHY WHY WHY WHY DO ALL Americans keep saying ‘Go Ahead’ before every sentence
    You can say the same sentence and omit ‘Go Ahead’ try it.
    I’m gonna go ahead and start cooking. Now try I’m going to start cooking..
    You’re gonna go ahead and drain the chestnuts. TRY now drain the chestnuts

  • I’m not really fond of red pepper flakes. Does anyone know how much cayenne would be a good substitute for how much pepper flakes are supposed to go in this dish?

  • made it today! I think next time I would put less hoisin sauce bc it was slightly too sweet (just my preference) but my whole family enjoyed them!

  • QUESTION!!! Can I subsitute ground beef for the chicken?? I forgot to buy it today and I dont want to go back…30 miles to store.

  • Wow!!!! Just wow!!! I made them today and came out super amazing!!! Thank u so much. I am thinking if I can make the basil chicken the same way and add onion and peppers and ofcourse basil

  • I literally just got done making this! Followed your every move AND all I have to say is…….YUMMY YUMMY IN MY TUMMY ������these are really good!! New subscriber here ����‍��

  • I love ur videos and ur personality is amazing hahaha u crack me up. I crack up when you say “nooders” because of your accent hahahah I love it

  • Wow �� can’t help getting distractions by that attractive T SHIRT �� P. I Have to watch the video twice to get everything thoughtfully. But always enjoy your teaching of cooking…thank you. ����

  • I made this twice now and its so good! My husband raves about it and he’s not easy to please, food wise. I use your recipes because you have really good taste and everything ive made using your recipes were on point delicious! and you make it simple and fun to watch! Keep doing you, youre awesome!

  • I really love how you aren’t afraid to eat like a normal person on camera instead of just taking a few dainty bites!! I love seeing you enjoy the food!!! ❤️

  • From Chef John I have learned so much about patience in my cooking… letting flavors and sauces etc fully develop such that the “fond sticks to the food and not the pan”. You are the best!

  • I want to cook the tofu lettuce wraps. Can you suggest what type of tofu to purchase and the method of cooking the tofu? Also would like ingredients for main dipping sauce.

  • what are you talking about seonkyoung,your hair looks beautiful with all those beautiful waves and curls..reminds me of my best friend in school who was japanese and black her hair was as amazing as yours. ��

  • I just came across your channel. I love your cooking videos. I am learning a lot. Thanks for being thorough and a joy to watch. I’m excited to make some of these recipes.

  • Please please, dear could you please add recipe of sauces /spice like Thai green paste, red, yellow, basil? I would like to start something on the side.selpher from Kenya, Africa

  • PF Chang is so easily copied at home. Once was enough to pay top dollar for their crap. ( Pailin IS sexy, admittedly thanks for leaving out the commercial Hoisin, anyway)

  • I believe that a “corm” is the bulb part of a type of reed growing in fresh water (pond) it doesn’t physically react to submersion.

  • Would you not want to use chicken stock instead of water? Ground chicken is so lean, so stick adds more flavorbut do you think it’s too salty?

  • I love this recipe and my first time on your channel. My gosh… you don’t just bump into Datu Puti Soy Sauce lol. From the Philippines talaga! I’ll watch more of your videos… You don’t sound Pinoy so I have no idea… a confused kano (confused american lol). Thanks again.

  • looks yummy, healthy and easy-peasy, I think im gonna have a new favorite, thanks for sharing your recipe, see you, thanks a lot!!

  • It feels like she’s sad, something’s wrong with her, you can see through her eyes she’s not the same, she looks tired or sad, i didn’t feel her normal motivation in this video,:/ hope you get better!

  • I did this for dinner tonight with a few alterations, pork mince instead of chicken, vegetable oil instead of toasted sesame oil (just couldn’t find any of that in my pantry), white whine vinegar instead of rice wine vinegar. However my family wolfed the lot down and everyone commented on how nice it was. Definitely worth a go!

  • They us lettuce (good ones, not iceburg) to make “sandwiches” in Korea. They put all kinds of wierd stuff in there. But if you put some of their green bean paste (beans that are green, not green beans) and chili sauce on it and some type of kimchee, everything tastes good.

  • I eat before didn’t know was it, you are my hero, I saw recipes in you web and be great full you teach people healthy way to eat, my previous I think was Asian because love everything in that flavor, love you, but you wait for baby and I’m married and gay,. any wait you are the best

  • Him at the end: At the end you might want to tastes yours for any last minute seasoning, I mean I’m not going to check mine because it’s perfect but yours is probably shit compared to mine so check yours and season it.

  • In the early 1980s in China (including Hong Kong), I came across this with pigeon meat.
    Oh, and toasted sesame oil is much more important in Korean cuisine, as opposed to Chinese and Japanese cuisines.

  • Hoisin sauce is derived from sweet potato? you could say that, being an Asian chef, or perhaps you just don’t knowand commercial brands are just plain HFCS and/ or sugar. Make this better by marinating the chicken (soy, ginger, garlic, brown sugar, rice vinegar, sesame oil) without commercial ingredients, reduce the marinade to a glaze, add crunchy veggies (cabbage, carrot, scallion, and/ or even sweet potato slivers) and use a greener/ healthier lettuce than iceburg.

  • When its finished you could add some shredded cheese for extra flavor and if you don’t have soy sauce or some of the other ingredients, you could just substitute that with BBQ sauce

  • In addition to your expertise, I really like your lightheartedness…need it sometimes even when I am only mildly interested in the recipe. You make cooking accessible to everyone. Love your videos and happy heart!

  • 07-Jun-2020 I tried your recipe & it turned out real yummy & authentic.
    I also made One portion with Cottage Cheese cut in cubes for Vegetarian guest, just replaced Chicken part from recipe with Cottage cheese cubes… Excellent taste. �� Thanks

  • This recipe was soooo good!!! I just couldn’t believe that I was the one who made it. I didn’t have all the Asian ingredients so I substitued sambal with organic non-chunky HOT salsa and 1/2 tsp red pepper flakes. Instead of fish sauce I used 1Tbsp soy sauce plus 1/2 Tbsp lime juice. Lastly, instead of Shaoxing wine, I used Marsala wine. This will definitely be a staple at my house. Thank you so much!!!

  • Absolutely the BEST chx lettuce wrap recipe!!! Homemade sweet chili sauce is sooo good…
    Every recipe I’ve made from you has turned out very, very, very delicious.

  • Lettuce is so underrated i swear to god! I love it. it literally adds so much flavour to everything, burgers would be bland without it and using them as wraps in Asian food? It’s so good!! I love it with some crispy pork in a sweet Cantonese sauce oh man it’s delicious! I can taste it and now I crave it!!

  • This is a great recipe. It’s been a long time since I’ve ordered lettuce wrap, so I don’t know if this compares to that popular place, but it can easily be served at a high end restaurant. The chili sauce pairs perfectly with the chicken, and we also ate it as a main dish, not appetizer as Seoungyoung mentioned. I’ve come to respect her more and more as I’ve tried her recipes at home. She’s solid. This is one recipe that’s hard to mess up, IMHO.

  • for water chestnuts or corm substitute i used broccoli stem peeled and finally chopped its perfect crunchy and sweet but dont cook it or else it gets soft just add it at the end after when everything is cooked 😉

  • Just made this dish & it was spot on delicious! Had all the flavor, at a fraction of the price, of the big chain Asian restaurants. Your Egg Drop soup is a staple in our home & so easy to make. Great Job!

  • That looked amazing, we love their lettuce wraps but they don’t bring you near enough when you order it, so we wanna make our own. Thanks for sharing. Also I subbed your channel.

  • I love lettuce wraps. I will have to try this. Thank you for this recipe and video. On a side note, I have been doing the sauce all wrong…:)

  • If you want to make nice gold meat you spread it out, stop moving it so much, then flip it like a pancake. Moving anything slows the cooking process. And don’t add water. If you need more cooking on the edge add a little oil around the rim after spreading out the chicken. It’s a wok, intended to spread heat evenly

  • @foodwishes. You talk like you are singing to a tune…… I am curious what tune is in your head when you talk….. I am convinced that you do. Please share.

  • Made these tonight along with your stir fry baby bok choy with bell peppers,    Delicious!!   Definitely  will make again, Thanks Chef John

  • You’re the best! Seriously! Too cute, && I want to stay at your house for like a week! I promise I’ll eat EVERYTHING you make! Haha. Nah, keep up the great work though! Long time fan here

  • She is fantabulous! I had the pleasure of meeting her today at KConNY2017! BEST presenter that I have seen at KConNY in my 3 years going…… If you were there and missed her you missed a treat in more ways than one!

  • Hey guys! Finally my chicken lettuce wraps recipe is here!!! The wok, glass noodles I used in this video info is in the description box along with my lip tint info! (Since so many of you guys asking about it! lol)  I love my chicken lettuce wraps as my meal, not appetizer! Am I the only one?? Hope you guys enjoy and love you all!! 
    �� Written recipe is here:
    �� Just wanted to mention Subscribe to my channel/any YouTube channel is FREE! One of my friend said she didn’t know about it… so thought I will mention here even though I’m pretty sure you all know! lol

  • You don’t understand how happy I am to have found your channel! Asian food is my absolute favorite and I can never find any genuine Asian recipes to make until now! Thank you!

  • I swear anytime I am in a cooking rut your videos and recipes always give me the inspiration I need. Thank you for just simply being the awesome person that you are.

  • Wow this is CRAZY how this was in my recommendations!! I fucking love their chicken wraps �� I just had it the other night ommmggg

  • Hello Seonyoung!
    Today I wanted to try out lettuce wraps and was watching others how to do, till I came across yours and was like…..yes she does it! Dumped the others for yours. My husband and love cooking your recipes together. I find them and tell him another Asian at Home recipe to cook. I love how you explain step by step guide. Plus I find you a laugh.:-).
    Thank you for sharing xo

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • Just tried these tonight with ground chicken and romaine lettuce. Very good. I’ve tried a few of your recipes. Keep up the great work.

  • great recipe, this is my favourite dish at Chinese restaurants! my local chinese restaurant adds a few chopped peanuts on top of the chicken mixture, its probably not anywhere near traditional but the extra crunch is nice sometimes.