Thai Chicken Lettuce Wraps

I am beyond excited to share, that in 1 month and 30 days, my husband and I will be embarking on our next adventure!

We are off on a once in a lifetime trip to Thailand and Cambodia. We are going to visit the cities, temples, mountains and beaches and we can not wait! As a true type A personality (like you all didn’t know that already) I have spent the last few months reading and researching our trip. Thus has inspired my cooking!

We both love going out for Thai food. I figured, why not take some of that restaurant inspiration and bring it home. We love lettuce wraps, that many restaurants serve as an appetizer, so I decided to do my own take on them and create an entree.  To bulk up my lettuce wraps to make them dinner worthy, I added extra veggies to the chicken filling. Mushrooms and peppers add flavor, texture and more nutrition to the wraps. I love making Thai, Chinese or Japanese at home. Sure you can call for takeout, but when you control what goes into your favorite takeout treats, you will eat healthier. Personally, I am sensitive to salt, so by being able to control the sodium, helps me feel better! It is also a fun and easy way to sneak veggies into your kids favorite meals.  Shhh!!! They won’t even know they are eating them!


1. 1 head of butter lettuce, cleaned and carefully taken a part

2. 1 pound of ground chicken

3. 1 red pepper, chopped

4. 1 package of mushrooms, chopped

5. 1 small can of water chestnuts, chopped

6. 1 tablespoon of freshly chopped ginger

7. 2 cloves of garlic, chopped

8. 1/4 cup of low sodium soy sauce

9.  2 tablespoons of sriracha sauce

10. 2 tablespoons of Hoisin sauce (consider it Asian BBQ)

 11. 1/2 cup of cashews

12. Scallions, sliced for garnish


1.In a large skillet, heat EVOO over medium heat, and add ginger and garlic to the pan. Stir until soft and fragrant. Careful not to burn.

2. As the garlic and ginger begin to soften, add the peppers and mushrooms to the pan. Once the mushrooms start to brown, add the ground chicken and water chestnuts. Use a wooden spoon to break up the chicken as it starts to cook.

3. Continue to cook and stir until all of the ingredients are combined, and the chicken is no longer pink. Then, add in the soy sauce, sriracha and hoisin sauce, stirring to combine all the flavors.

4. Now turn down the heat of your skillet to low, and let the sauce combine and cook down a little.

5. Toss in your cashews, and sprinkle the top of the chicken and veggies with the sliced scallions.

6. Fill your butter lettuce leaves with your chicken and serve!

Can’t wait to come home and share so many more authentic Thai dishes and Thai culture with you!