Thai Chicken Lettuce Wraps



  • 1/3 cup Hoisin sauce
  • 1/3 cup Soy sauce
  • 1 tablespoon Grated ginger
  • 1 tablespoon Sriracha
  • 1 tablespoon Rice wine vinegar
  • 2 cloves Garlic, minced
  • 2 to 3 Boneless, skinless chicken breasts, cut into strips*


  • 1/4 cup Chopped cilantro
  • 8 Whole Lettuce Leaves (see notes)
  • 1 cup Thinly sliced red cabbage
  • 1 cup Julienne carrots
  • 1 cup cucumber slices (or chopped)
  • Honey roasted peanuts, coarsely chopped
  • Sweet chili sauce, for serving
  • Hoisin sauce, for servings


  1. For the chicken and marinade: Whisk together the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate for at least 2 hours.

  2. Heat a grill pan over medium-high heat.
  3. Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side.

  4. To assemble, place one or two chicken strips in a lettuce leaf and pile on desired toppings (you can also chop the chicken into pieces if you'd rather). Drizzle with hoisin sauce and sweet chili sauce. Enjoy!

Recipe Notes

Chicken tenders also work great for these.


I've used butter lettuce, green leave lettuce and Romaine, feel free to use whatever you'd like.


You can also use bean sprouts and cooked rice noodles if you'd like for the toppings. Also, don't feel like you need to measure out the exact measurements for the toppings. Just chop up whatever amount you think you will need.