Lemongrass Chicken Lettuce Wraps

Bright, fresh, and full of flavor— This dish was inspired by something I had in Thailand: savory chicken thighs with bright lemongrass tucked into crisp lettuce wraps. I wanted a cleaner, high-protein, lower-calorie version, so I swapped in shredded chicken breast sautéed with lemongrass, garlic, and a touch of chili. My favorite way to enjoy this is with steamed brown rice and my Thai Garden Slaw.

Ingredients

• ~1 lb chicken (I use about 2 breasts), cooked and shredded

• 2 tbsp avocado or olive oil

• 3 garlic cloves, minced

• 2 Thai chilis (red or green), or 1 Serrano pepper, finely chopped, remove seeds for less spice

• 1 shallot, minced

• 1 tsp tamari

• 2 tbsp fish sauce

• 1 tbsp maple syrup or honey

• 3–4 scallions, whites and greens separated

• ½ bunch cilantro, stems finely chopped, leaves reserved for garnish

• Little Gem lettuce (or romaine/iceberg)

• Lime wedges for serving

Instructions

Prep the chicken: Bring salted water to a boil and add a splash of tamari and fish sauce. Add chicken breasts and simmer for 8–10 minutes, or until the internal temperature reaches 145°F. Remove, let cool slightly, and shred. (Rotisserie or leftover chicken works too!)

Flavor base: Bruise one stalk of lemongrass using the back of a knife or rolling pin. Leave it whole and add it to the pan (you’ll remove it before serving).

Sauté aromatics: In a large sauté pan, heat oil over medium-low. Add garlic, shallot, chili, lemongrass, scallion whites, cilantro stems, and a pinch of salt. Cook 3–5 minutes, stirring often, until soft and fragrant.

Make the sauce: Stir in fish sauce, tamari, maple syrup (or honey), and lime zest. Simmer for 2 minutes, allowing the mixture to thicken slightly.

Add chicken: Stir in shredded chicken and cook another 3–5 minutes over low heat, until everything is well coated and heated through. Remove lemongrass stalk.

Serve: Spoon chicken into lettuce cups or serve on the side. Top with scallion greens and cilantro leaves. Enjoy warm or cold—this dish is perfect for meal prep. Serve with lime wedges, Nuoc Cham dipping sauce, and pair with my Thai Garden Slaw for a fresh, crunchy side.