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Thai Chicken Lettuce Wraps on a white background with Prik nam pla.
5 from 1 vote

Thai Chicken Lettuce Wraps

Spice things up a little with our Thai Chicken Wraps! Original Thai flavor wrapped in organic butter lettuce that was hydroponically raised. Then topped off with chilies and fish sauce (prik nam pla พริกน้ำปลา).

Category Dinner
Cuisine Thai
Keyword Thai Chicken Lettuce Wraps
Prep Time 15 minutes
Cook Time 15 minutes
Marinate 2 days
Total Time 30 minutes
Servings 8 wraps
Author Mean Green Chef


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.



  1. 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. 

    Ingredients for Thai Chicken Lettuce Wrap marinade.
  2. 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. 

    Chicken breasts with Thai marinade for Thai Chicken lettuce Wraps.

Prik nam pla (chilies and fish sauce)

  1. Slice chilies.

    Thai Chiles for Prik nam pla (chilies and fish sauce)
  2. Mix the sliced chilies, fish sauce, and juice of a half of a lime. Wrap tightly and refrigerate at least 4 hours. 

    Prik nam pla (chilies and fish sauce) for Thai Chicken lettuce Wraps.


  1. 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.

    Browned chicken breasts for Thai Chicken lettuce Wraps
  2. Remove from heat and shred chicken with 2 forks. Add the chicken back to the pan and stir to cover with pan jus. 

    Shredded chicken for Thai Chicken Lettuce Wraps.

Assemble wraps

  1. 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. 

    Thai Chicken Lettuce Wraps on a white background with Prik nam pla.

Recipe 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.