Spicy Thai Lettuce Cups

Refreshing, light, and somehow also hearty…These are some of the qualities that make the spicy Thai lettuce cups such an out-of-this-world meal! Whether it’s a fun communal dinner, a romantic meal for two, or easy meal prep for the week, lettuce cups are easy to make and VERY fun to eat!

Ready to try it? Here we go!


  • 2 tablespoons olive oil
  • 2 cups diced onion
  • 3 lbs ground chicken
  • 1 teaspoon garlic salt
  • 4 teaspoons minced garlic
  • 1/2 teaspoon ground black paper
  • 1/4 teaspoon umami seasoning (optional)
  • 1 tablespoon lemongrass paste (optional)
  • 1 1/2 cup shredded carrot
  • 2 cups shredded cabbage
  • 10 green onion stalks (half for the chicken mixture and the other half for garnish)
  • Sauce
  • 1/2 cup garlic chili sauce
  • 1/2 cup soy sauce
  • 2 heaping tablespoons of peanut butter (creamy or crunchy)
  • 1/2 juiced lime
  • Lettuce Cups and Garnish
  • 10 Romaine lettuce leaves
  • Lemon wedges for garnish



  1. Heat skillet with olive oil.
  2. Start with onions, sautéing until soft and translucent (approximately 10 minutes).
  3. Add ground chicken, s/p and umami and stir until cooked through (approximately 10 minutes).
  4. Mix in minced garlic and lemongrass paste.
  5. Stir in shredded cabbage until slightly wilted (approximately 5 minutes).
  6. Next, stir in shredded carrots (approximately 3-4 minutes).
  7. Chop the white ends off the green onion and add half to the mixture. (Set other half aside)
  8. Once mixture is cooked, cover and set aside.
  9. For the sauce, grab a medium or large mixing bowl.
  10. Combine chili garlic sauce, soy sauce, lime juice, and peanut butter.
  11. Vigorously stir contents together with a fork until sauce is smooth.
  12. Stir half the sauce into the chicken mixture and save the other half for dipping.
  13. Rinse lettuce and fill each one with mixture.
  14. Sprinkle other half of green onions over the top.
  15. Serve with lime wedges and extra sauce for dipping and enjoy!
  16. Store lettuce and chicken mixture separately in air-tight containers for 3-4 days.



Being basically no sugar and no grain, the flavor from this sauce comes with a “kick” from the chili garlic sauce. That’s why I recommend only using half the sauce for the mixture and letting people control the spiciness by dipping. But if you like it spicy, feel free to add more to the mixture!

If ground chicken isn’t your thing, sub in ground pork, ground turkey, ground beef or even ground vegetable protein!


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