Thai Chicken and Lettuce Wraps

These little rolls are great for lunch or appetizers and are perfect for easy entertaining. Guests love “rolling their own,” prep is a snap and you can have everything ready and waiting in the fridge long before the party starts.


  • 2 tablespoon oil
  • 2 teaspoon minced galangal or Chinese ginger
  • 1 teaspoon minced garlic
  • 1/2 pound ground chicken or turkey
  • 1/2 cup chopped water chestnuts
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 tablespoon minced lemongrass, (the bottom 2/3 inch of stalk only)
  • 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1 teaspoon crushed red pepper, flakes
  • Salt and pepper to taste
  • 8 large butter lettuce leaves
  • Thai Dipping Sauce:
  • 1 cup sugar
  • 1 cup water
  • 1 cup lime juice
  • 1 teaspoon tamarind paste or rice vinegar
  • 2 teaspoon Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1 red serrano chile, seeded and sliced in half rings
  • 1 teaspoon chopped fresh cilantro


  • 1 HEAT oil in large skillet on medium-high heat. Add galangal and garlic; stir fry 1 minute. Add ground chicken; stir fry 4 minutes. Add water chestnuts; stir fry 2 minutes.
  • 2 STIR in cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper. Spoon into bowl. Cool slightly or refrigerate until chilled.
  • 3 MEANWHILE, for the Thai Dipping Sauce, bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Cool slightly. Mix 1/4 cup of the syrup and remaining ingredients in small bowl. (Reserve remaining syrup for another use, such as sweetening iced tea.)
  • 4 SERVE chicken mixture with lettuce leaves and Thai Dipping Sauce, allowing guests to form their own wraps.

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(per Serving)

Nutrition information coming soon.

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