Spice things up a little with our Thai Chicken Lettuce Wraps! Original Thai essence wrapped in organic butter lettuce that was hydroponically raised. Then topped off with cashews, thinly sliced veg and a spicy Thai sauce called prik nam pla for an amazing pop of flavor!
A great option for a healthy fast dinner any night of the week! The marinade is made quickly by blitzing the ingredients in a food processor, safely marinate the chicken up to 2 days prior to cooking. This really infuses a ton of Thai flavor to an otherwise boring chicken breast.
Prik Nam Pla, a staple in Thai cuisine, translates to “chili fish sauce” in English. This simple yet versatile condiment has a rich history rooted in Thai culinary traditions. It typically consists of thinly sliced bird’s eye chili peppers soaked in fish sauce, sometimes with the addition of garlic, lime juice, or sugar for extra flavor complexity.
Prik Nam Pla adds a punch of heat and umami to various Thai dishes, enhancing their taste profiles. Its origins can be traced back to ancient Thai cooking methods, where fishermen would prepare it as a quick and flavorful dipping sauce for their freshly caught seafood. Over time, it became a beloved accompaniment to many Thai meals, enjoyed for its bold and aromatic characteristics. Today, Prik Nam Pla remains a beloved and essential element in Thai cuisine, showcasing the intricate balance of flavors that define this vibrant culinary tradition.
Add a little drizzle of this sauce and a couple of peppers and it’s literally a flavor explosion, that takes each bite to the next level! Found on tables all over Thailand and used much the same way we use salt and pepper.
How to Make Prik Nam Pla
Prik Nam Pla (Thai chili and fish sauce พริกน้ำปลา): It’s incredibly easy yet delicious! Here’s how to make it.
- Slice or dice about 5 Thai chilies.
- In a small bowl, combine the sliced chilies with approximately 3 tablespoons of fish sauce.
- Squeeze a generous amount of lime juice into the bowl.
- Mix the ingredients well, ensuring the flavors are thoroughly combined.
- Allow the mixture to sit and marry while preparing the remaining components of your meal.
- Note: While lime juice is optional, it adds a refreshing acidity that enhances the overall taste of the dish. Adjust according to personal preference.
Where do I Find Fish Sauce?
You can typically find fish sauce in the Asian section of most supermarkets, usually near the soy sauce. Additionally, it’s available at Asian, Thai, and Vietnamese markets.
Friendly reminder: If you or anyone in your family has a fish allergy, it’s best to avoid fish sauce. Feel free to top your dish with a fresh squeeze of lime instead!
Best Lettuce Varieties for Wraps
- Butter Lettuce
- Romaine Lettuce
- Iceberg Lettuce
- Green Leaf Lettuce
- Red Leaf Lettuce
We use a hydroponically grown organic butter lettuce (as pictured) it’s not only the perfect size but also has the right bite that compliments the chicken.
Topping Ideas for Thai Lettuce Wraps
- Prik Nam Pla (quick recipe noted above)
- Sliced cucumbers
- Shredded carrots
- Bean sprouts
- Thinly sliced bell peppers
- Chopped cilantro
- Sliced green onions
- Diced tomatoes
- Crushed peanuts
- Sliced avocado
Safely Storing Thai Chicken: Tips for Refrigeration and Longevity
- Allow the Thai chicken to cool down to room temperature before storing.
- Transfer the chicken to an airtight container or wrap it tightly with plastic wrap.
- Ensure that the container is sealed properly to prevent air from entering.
- Label the container with the date of preparation for easy reference.
- Store the Thai chicken in the refrigerator at or below 40°F (4°C).
- Consume the leftovers within 3-4 days for optimal freshness and safety.
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How to Make Thai Chicken Lettuce Wraps
Ingredients
Marinade for Chicken
- 2 cloves garlic, crushed
- 1 teaspoon lime zest
- 1 lime, juiced
- 1 handful cilantro, rinsed
- 1 Tablespoon lemongrass
- 1 Tablespoon Thai chili paste
- 4 Tablespoons sweet chili sauce
- 1/2 cup (110 ml) extra virgin olive oil
- 1.5 lbs (680 grams) chicken breasts, preferably organic
Prik nam pla (chilies and fish sauce)
- 5 Thai chilies, sliced or diced
- 3 Tablespoons fish sauce
- 1/2 lime, juiced
Assembly of Wraps
- 8 butter lettuce leaves, washed + gently patted dry
- 1/2 red onion, thinly sliced
- 1/ cup cashews
- 3 radishes, thinly sliced
- 1 lime, cut into sections
- Additional veg of choice: purple cabbage, carrots, red peppers, etc.
Instructions
Marinade
- Add garlic, lime zest, lime juice, cilantro, lemongrass, Thai chili paste, sweet chili sauce, and EVOO to a food processor and blitz for 30 seconds.
- Pour marinade over chicken, being sure that the chicken is thoroughly coated. Cover tightly with plastic wrap and refrigerate at least 4 hours and up to 2 days.
Prik nam pla (chilies and fish sauce)
- Slice chilies.
- Mix the sliced chilies, fish sauce, and juice of a half of a lime. Wrap tightly and refrigerate at least 4 hours.
Chicken
- Heat a large heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, add a good splash of EVOO and reheat 30 seconds. Add the chicken and brown each side (5 minutes each side). Cover and cook an additional 5 minutes.
- Remove from heat and shred chicken with 2 forks. Add the chicken back to the pan and stir to cover with pan jus.
Assemble wraps
- Add about a half of cup of chicken to freshly washed butter lettuce. Then top with your choice of fresh chopped veg and drizzle of fish sauce.
Notes
- Prep time is approximate.
- Marinate for at least 4 hours and up to 48 hours tightly wrapped in the fridge.
- Store leftovers tightly wrapped up to 2 days in the fridge.
Creative Recipe Inspiration
Experience the vibrant flavors of Thailand with our Thai Lettuce Wraps featuring Larb, a traditional and aromatic dish bursting with authentic Thai spices. These wraps are a delightful fusion of tangy, savory, and fresh flavors.
Savor the tantalizing blend of flavors in our Blackened Chicken with Mango Salsa. Succulent, blackened chicken breasts, seared to perfection, are complemented by a fresh , vibrant mango salsa.Crafting an ideal flavor reminiscent of the tropics!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
I nominated you for the sunshine blogger award!
Thank you so much, Raina, such a sweet gesture that did indeed brighten our day! ??
Oh this sounds so good! This is the kind of thing I take for lunch – Thanks for sharing at the What’s for Dinner party. Have a fantastic week!
Thanks so much, Helen, these Thai Lettuce Wraps are perfect for lunch and are great cold too! Appreciate you checking out our recipe and allowing us to share it on What’s for Dinner Party too 🙂
Those are great looking lettuce wraps. So yummy!
Much, appreciated, Erika! 🙂