Recipe

This recipe slow cooker thai chicken recipe is the perfect blend of Asian-inspired flavors in a taco or lettuce cup. Great for lunch or dinner!

These Thai chicken lettuce wraps pack delicious Asian-inspired flavors and crisp textures you crave from everyone's favorite restaurant appetizer, but they’re healthy and super easy to make in the slow cooker.

thai chicken lettuce wrap on a plate with lime wedges and peanut sauce on the side

Healthy Thai Chicken Lettuce Cups

Laura fuentes holding a skillet of food standing in front of a blue door

This recipe turns my tasty Thai chicken into lettuce wraps that are fun to eat and perfect for a healthy Taco Tuesday. Since the slow cooker does all the work, I make it when I want to come home to a delicious meal without going out to eat. You can find it on page 84 of my The Taco Tuesday Cookbook.

Each lettuce cup is filled with slow-cooked chicken that's both juicy and tender, mixed with lots of fresh veggies, and served with the ultimate drizzle of Thai peanut sauce.

Ingredients

You can make this recipe with chicken breasts or thighs, infused with a sauce made with lime juice, soy sauce, brown sugar, sesame oil, fish sauce, chili paste (Sriracha), garlic, ginger, and green onions. To assemble the wraps, you’ll need lettuce, shredded cabbage, carrots, bell pepper, cilantro, and chopped peanuts. I love topping these with peanut sauce.

Best Type of Lettuce for Wraps

For wraps that hold lots of delicious ingredients, use sturdy leaf lettuce like iceberg, Boston, or Bibb. The leaf should be deep enough to form a cup or wrap; if not, you can always double up on the leaves.

How to Make Shredded Thai Chicken Lettuce Wraps

Below you’ll find a video recipe, but first, take a quick look at the steps:

Cook the chicken.
Whisk the sauce ingredients in the slow cooker, then add the chicken, and cook on high for 4 hours or on low for 8 hours.
Make the peanut sauce.
If you're making your own peanut sauce, follow the recipe directions and then refrigerate for later. It can be made 3 to 4 days ahead.
Shred the chicken.
Once the chicken is cooked, shred it with two forks or chop it into small pieces.
Make the filling.
In a medium bowl, combine the cooked chicken with the shredded cabbage, carrots, bell peppers, peanuts, green onions, and cilantro.
Serve.
Fill each lettuce cup with the chicken and veggies, and drizzle with peanut sauce. If your lettuce is big enough, you can roll it like a burrito and turn it into a wrap, or simply fold it in half like a taco.

What Else to Serve with Thai Chicken Wraps

These Thai Chicken Wraps can be turned into a meal for 4 people or served as a side or appetizer for 8. Some ideas on what to serve with lettuce wraps are steamed rice, fresh fruit salad, or salted edamame.

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Healthy Thai Chicken Lettuce Wraps

thai chicken lettuce wrap on a plate with lime wedges on the side

Servings: 6

Prep Time: 15

Cook Time: 4

Total Time: 4 15

This recipe slow cooker thai chicken recipe is the perfect blend of Asian-inspired flavors in a taco or lettuce cup. Great for lunch or dinner!

4.96 from 48 votes

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Watch how it’s made:

Ingredients

For the chicken:

¼ cup lime juice
¼ cup soy sauce
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon fish sauce
2 teaspoons chili paste, Sriracha
4 cloves garlic, grated or minced
2 teaspoons ginger, grated
¼ cup green onions, white part only, reserve green for serving
1 ½ lbs chicken breasts or thighs, boneless, skinless

For the Filling & Serving

1 large head of lettuce
1 cup purple cabbage, shredded
2-3 large carrots, shredded, about 1 cup
1 red bell pepper, chopped
⅓ cup unsalted peanuts, chopped
Tops, from the green onions
⅓ cup cilantro, chopped
Lime wedges, for serving
Peanut sauce, for serving

Instructions

Prep:

If you're making your own peanut sauce, follow the recipe directions and then refrigerate for later. This can be made 3 to 4 days ahead.
In the bowl of your slow cooker, whisk to combine lime juice, soy sauce, brown sugar, oil, fish sauce, chili paste, garlic, ginger, and white parts of the onions.

Cook:

Add in the chicken and stir to coat with sauce. Cook on high for 4 hours or 8 on low.

Shred:

Once the chicken is cooked, remove it from the slow cooker and cut it into smaller pieces or shred it between two forks.

Assemble:

In a large bowl, combine the cooked chicken, shredded cabbage, carrots, bell peppers, peanuts, green parts of the onion, and cilantro.
Serve by scooping chicken and veggie mixture inside lettuce leaves and drizzle with peanut sauce.

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