Thai Chicken Lettuce Wraps

We recently celebrated Greta’s 6 month birthday! She is now 18 pounds 1 ounce and 28.5 inches long. I can’t really put headbands on her anymore because she pulls them off, boo. We were super excited to start her on solids foods on her half birthday. She enjoyed sweet potatoes first!

February was also a busy month. My parents visited over President’s Day weekend, and we had a great time. About a week after they visited, Greta started sitting on her own. She loves sitting and grabbing whichever toy she wants. She also discovered her feet! I can’t believe how fast she’s growing up!

Speaking of my parents visiting, I think I’ve mentioned before that they love the Cheesecake Factory and go there for brunch every weekend. The last time they visited, I enjoyed the lettuce wraps off the CF appetizer menu and would definitely get them again. Of course, I had to create a tasty version to enjoy at home as well.


I marinated the chicken in Greek yogurt and spices and then also filled the lettuce wraps with cucumber, carrots, pea shoots, peanuts, and tamarind sauce. So delicious and healthy!

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps
Printable Recipe


Grilled Chicken:
1 cup plain nonfat Greek yogurt
2 tablespoons garlic ginger paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 teaspoon ground cayenne pepper
1 teaspoon salt
4 boneless skinless chicken breasts, cut into strips

For assembly:
8 large Bibb lettuce leaves
1 seedless English cucumber, chopped
4 carrots, shredded
1 4-ounce package of pea shoots
1/2 cup roasted salted peanuts
1/2 cup tamarind sauce

Place Greek yogurt, garlic ginger paste, coriander, cumin, turmeric, cayenne pepper, and salt in a medium bowl and mix until well combined. Spread marinade evenly over chicken pieces in a shallow dish and refrigerate for an hour. Heat a nonstick grill pan over medium high heat. Spray with nonstick cooking spray and cook chicken for 2 to 3 minutes per side or until cooked through and no longer pink in the center.

To assemble the wraps, fill lettuce leaves evenly with chicken, cucumber, carrots, pea shoots, and peanuts, and drizzle with tamarind sauce. Makes 4 servings of 2 lettuce wraps each.

Nutrition: 452 calories, 15.6g fat, 3.5g fiber, 64.3g protein per serving
Cost: $3.28 per serving

12 Responses to Thai Chicken Lettuce Wraps

  1. I love thai lettuce wraps, and there are so many options to make! I love your version, the PF Chang’s one calls for ground chicken and I much prefer the big juicy grilled bits.

  2. The wraps look delicious, but not nearly as yummy as that headband! Seriously, that first picture should be in a magazine. She’s adorable, Kerstin!

  3. SO CUTE!!! I love the pretty headband. And these look delicious! I made Thai chicken lettuce wraps the other night, but used spicy peppers and basil… Now I want to put peanut sauce on the leftovers :)


  4. Happy 6 months to Greta!! What a cutie. I love replicating restaurant meals. This sounds super simple but not at all boring. Perfect for my energy level right now!

  5. You have been posting the BEST recipes! I want to make that coconut banana bread!! These lettuce wraps? Ohmygosh yum! Greta is so so cute! Amazing how time flies, right?

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