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Healthy Thai Chicken Lettuce Wraps

  • Author: B. Britnell
  • Total Time: 40 minutes
  • Yield: 4-6 1x



For the chicken:

  • 2 medium chicken breasts
  • 1/2 cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, finely minced
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • 1 teaspoon Sriracha, or more, to taste

For the wraps:

  • living lettuce
  • 1 large carrot, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 bell pepper, thinly sliced (I used 1/2 red and 1/2 yellow)

For topping (optional):

  • 1/4 cup peanuts, chopped
  • cilantro, chopped


  1. Pre-heat the oven to 450 degrees F. Line a baking tray with tin foil and lightly grease the foil. Place the chicken breasts in the tray.
  2. TO make the sauce: in a medium bowl, whisk together the chili sauce, soy sauce, garlic, ginger, lime juice, and sriracha.
  3. Pour about half of the sauce over the chicken and save the rest for later.
  4. Bake the chicken for 20-25 minutes or until the chicken has reached 165 degrees (If you don’t already have one, I HIGHLY recommend investing in a meat thermometer– they’re super cheap!)
  5. While the chicken bakes, thinly slice the bell pepper, carrot, and cucumber.
  6. Once the chicken is done cooking, let cool slightly before slicing it into strips.

To assemble the wraps:

  1. Evenly spread the veggies between the lettuce wraps, top with the chicken and then the cilantro, peanuts, and a bit more of the sweet chili sauce.
  2. ENJOY!!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes