Healthy Thai Chicken Lettuce Wraps

4 from 2 reviews

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!


For the chicken:

  • 1/4 cup lime juice
  • 1/4 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 grated ginger
  • 1/4 cup green onions, white part only, reserve green for serving
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs


For the Filling & Serving


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



  1. 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.
  2. 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. 
  3. Add in the chicken and stir to coat with sauce. Cook, on high for 4 hours or 8 on low.
  4. Once the chicken is cooked, remove the chicken from the slow cooker and cut it into smaller pieces or shred it between two forks.
  5. In a large bowl, combine the cooked chicken, shredded cabbage, carrots, bell peppers, peanuts, green parts of the onion, and cilantro.
  6. Serve by scooping chicken and veggie mixture inside lettuce leaves and drizzle with peanut sauce.