Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps


  • 3 tablespoons of Thai sweet chili sauce
  • 3 tablespoons of hoisin sauce
  • 3 tablespoons of light soy sauce
  • 2 tablespoons of Sriracha
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of sesame oil
  • 1 1/2 tablespoons of unseasoned rice vinegar
  • 2 tablespoons of minced garlic (4 Cloves)
  • 1 tablespoon of minced fresh ginger for the Filling
  • 1 pound of ground chicken
  • 3 tablespoons of vegetable oil
  • 8 scallions, sliced thinly keep the whites and greens separate
  • 1 tablespoon of minced garlic (2 cloves)
  • 1 tablespoon of minced fresh ginger
  • 1/2 pound of white mushrooms, trimmed, cleaned, and finely chopped
  • 1/2 cup of finely diced canned water chestnuts (OR! add a full cup for more crunch!)
  • 1 small red bell pepper finely chopped
  • 1/2 cup of pomegranate seeds
  • 2 heads of butter lettuce leaves separated



  1. In a bowl add the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic and ginger.

To make the filling:

  1. In a bowl, mix 2 tablespoons of the sauce into the ground chicken.
  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
  3. Add the chicken. While cooking, break the meat up until brown (5 to 6 mins).
  4. Remove the meat from the pan and set aside.
  5. Add the remaining 1 tablespoon to the skillet and add the scallion whites, garlic, ginger and cook for 3-4 minutes.
  6. Add the cooked chicken to the mixture and add the water chestnuts, and the rest of the sauce and cook until the sauce thickens.
  7. Stir in the pomegranate seeds. Stir in the green part of the scallions.
  8. Transfer the mixture to a bowl and set out with the lettuce leaves. Serves 6-8
Thai Chicken Lettuce Wraps Recipe

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Lesley Wolman

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