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Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Ingredients (serves 4 people)

  • 2 cups leftover cooked chicken breast, cut into 3/4” pieces
  • 2 tablespoons peanut or canola oil
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 teaspoons chili sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1 bunch scallions, trimmed and sliced
  • 1 can (8 oz.) water chestnuts, drained and sliced
  • 1/4 cup unsalted cashews, chopped
  • Cracked black pepper, to taste
  • 1 head of iceberg lettuce, leaves separated into individual cups


  • Combine soy sauce, honey and chili sauce in a small dish and set aside.
  • Heat oil over medium-high heat in a large skillet. Add chicken and season with pepper as desired, cook for approximately 3 minutes, stirring occasionally.
  • Lower to medium heat and add garlic, ginger and scallions, cooking and stirring for about 1 minute.
  • Stir in water chestnuts and half of your sauce mixture. Continue to cook until chicken is heated through.
  • Remove from heat and sprinkle with chopped cashews. Spoon desired amount of the stir-fry mixture into the center of individual lettuce cups and drizzle with extra sauce. Simply hold filled lettuce cups like a taco to eat.
  • Tip: If packing your Thai Chicken Lettuce Wraps for lunch, transport the stir-fry mix in a sealed container and lettuce cups in a medium-sized plastic zip-top bag.