Thai Chicken Lettuce Wraps

Fresh, flavorful, and FAST — these are one of my favorite “I need dinner now” meals. Minimal prep, flexible ingredients, and you can serve them as wraps or a rice bowl depending on what your family will actually eat that night.

Ingredients

• 2 tbsp vegetable oil
• 1 lb. chicken breast, thinly sliced
• ¼ tsp salt
• ¼ tsp pepper
• 1   red bell pepper, thinly sliced
• ¼  cup Pad Thai Meal Mix
• 2 tbsp low-sodium soy sauce
• 1 tbsp water
• ¼ tsp red pepper flakes
• 1   medium carrot, peeled and grated, plus more for garnish
• 3   green onions, sliced, plus more for garnish
• 8   butter lettuce leaves (about 1 large head)

Optional add-ins (use what you have!)

• Bell pepper, sliced
• Shredded carrots
• Green onions

Optional toppings
Cilantro • Peanuts • Sesame seeds • Lime wedges

Original Directions

1. Heat the oil in the 4.5 qt. (4.3 L) Stainless Steel Saute Pan over medium heat for 2–3 minutes. Season the chicken with salt and pepper and then add it to the pan. Cook for 3–4 minutes, or until browned. Flip the chicken, add red bell pepper, and cook it for another 3–4 minutes, or until the chicken reaches 165°F
2. Meanwhile, stir the Pad Thai Mix, water, soy sauce, and red pepper flakes together in a small bowl.
3. Add the mixture to the pan with the chicken. Bring it to a simmer over medium heat and continue cooking until the sauce has slightly thickened. Remove the pan from the heat and stir in the carrot and green onions.
4. To assemble the wraps, fill each piece of lettuce with a scoop of the chicken and pepper mixture. Then, top them with extra shredded carrot, sliced green onions, chopped peanuts, cilantro leaves, sesame seeds, and a lime wedge, if you’d like.

My Directions

1. Cut the chicken into bite size pieces. This will help it cook faster.
2. Heat the oil in a 12 in skillet over medium heat for 2–3 minutes. Season the chicken with salt and pepper and then add it to the pan. Cook for 7-10 minutes, or until browned and the chicken reaches 165°F.
3. Meanwhile, stir the Pad Thai Mix, water, soy sauce together in a small bowl.
4. Add the mixture to the pan with the chicken. Bring it to a simmer over medium heat and continue cooking until the sauce has slightly thickened. Remove the pan from the heat.
5. To assemble the wraps, fill each piece of lettuce or tortilla with a scoop of the chicken and pepper mixture.

Real-Life Swaps (What I Actually Do)

Serve over rice for hungrier nights
Thighs > breasts → more flavor and harder to overcook
Coconut aminos instead of soy sauce
Skip veggies if I don’t have them (still tastes great!)
Romaine or tortillas instead of butter lettuce

Make It a Bowl Instead

Serve over:

• White rice (fastest)
• Brown rice (healthier)
• Cauliflower rice (lighter)

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Why I Love This Recipe

✔ 20-minute dinner
✔ Pantry friendly
✔ Works for picky eaters
✔ Wraps OR bowls
✔ Tastes like takeout but easier