If you’re craving savory, protein-packed lettuce wraps, make “Bangkok White Lettuce Cups.” They’re bold and refreshing to eat. All the instructions are explained in simple terms.
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Bangkok White Lettuce Cups: Thai Lettuce Wraps
When you’re craving fresh, flavorful Thai-style lettuce wraps, this recipe is a great one, one you’ll come back to again and again because it’s one of the rarest dishes.
Because they’re light, bold, and refreshing, packed with savory protein, crisp vegetables, aromatic herbs, and a fiery Thai-inspired sauce, this lettuce wrap is perfect for a quick weeknight dinner, a party appetizer, or a healthy meal prep.
They remain a firm favorite. In this article, you’ll learn how to make Thai lettuce wraps, step by step, using ingredients that are readily available in the United States.
This recipe, inspired by a classic Thai street food flavor, is perfect for home cooking, and it’s easy to make because it’s all simple, easy ingredients, and no complicated techniques. So, let’s get started.
Why Thai Lettuce Wraps Are Everyone’s Favorite:
- Bold Thai Flavors: Spicy, Sweet, Tangy, and Salty
- Ready in less than 35 minutes.
- Easily Customizable—Easy to Make with Beef, Chicken, Shrimp, or Vegetarian
- Fresh, Light, and Low-Carb.
- Perfect for entertaining guests or cooking, these wraps are proof that healthy food never has to be boring.
What are Thai Lettuce Wraps?
- This is a Thai dish with a delicious filling, usually made with ground meat, herbs, vegetables, and sauce. Spooned into crisp lettuce leaves and eaten by hand.
- This is the opposite of Chinese lettuce wraps. The Thai version focuses more on herbs, lemon, chili spiciness, and some fish sauce for umami.
This is how it’s typically served:
- Light Main Course
- For a Party or Game Day Snack
- Appetizer
All the Ingredients You Need –
Ingredients for the Filling:
- 1 small onion, finely chopped
- 1 pound chicken, turkey/beef, ground
- 1 tablespoon freshly grated ginger
- 1 tablespoon vegetable oil
- 1 cup mushrooms, finely chopped
- 1 red bell pepper, finely chopped
- 2 green onions, chopped
- 3 garlic cloves, finely chopped
Ingredients for the Thai-Style Sauce:
- 1 tablespoon fish sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Sri Racha – adjust the flavor to your liking
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons soy sauce or low-sodium sauce
Ingredients for Serving:
- Fresh cilantro leaves
- Lime slice
- Fresh mint leaves
- 1 butter lettuce or iceberg lettuce
- Chopped Peanuts or cashews are optional.
Thai lettuce is the best lettuce for wraps.
This lettuce is best for American chicken:
- Butter Lettuce Boston/Bibb: Flexible, soft, and slightly sweet.
- Roman Hearts: Very firm and boat-shaped.
- Iceberg Lettuce: Very crisp and fresh.
- This butter lettuce is a very popular Thai lettuce option because it holds fillings well while maintaining a light flavor.
How to Make Bangkok White Lettuce Cups: Step-by-Step Instructions:
1. Preparing the Lettuce
- First, carefully separate the lettuce leaves and
- Wash them gently, then
- Pat them dry with a paper towel.
- Store them in the refrigerator while you prepare the filling to keep them crispy.
2. Making the Sauce
- Use a small bowl and whisk together all the ingredients in the quantities indicated.
- Fresh Sauce
- Soy Sauce
- Sesame Oil
- Hoisin Sauce
- Sriracha
- Brown Sugar
- Lime Juice
- Set aside. This is the heart of the dish, a blend of salty, sweet, spicy, and tangy.
3. Sautéing the Aromatics
- Use a large pan.
- Heat vegetable oil over medium heat, then
- Add the chopped onion.
- Cook for 3 to 4 minutes, until softened.
- Add ginger and garlic, stirring constantly.
- Continue cooking for 30 to 35 seconds, until fragrant.
4. Cooking the Protein
- Add the ground chicken to the pan and continue cooking, breaking it up with a spatula, for about 6 to 7 minutes, until it is no longer pink.
5. Adding the Vegetables
- Add the bell peppers and mushrooms and continue cooking until the vegetables are tender and the excess moisture has evaporated, about 4 to 5 minutes.
6. Adding the Sauce
- Drink the prepared Thai sauce over the filling.
- Keep stirring well.
- Continue cooking for 3 to 4 minutes, until everything is evenly coated and lightly caramelized.
Taste and adjust the seasoning:
- Lemon juice for tang
- Sriracha for spiciness
- Add more sugar for sweetness.
7. Finishing and Garnishing
- Turn off the heat and add the green onions.
- Your filling should be juicy, but not watery.
8. Assembling the Lettuce Wrap
- Spoon the hot filling into a chilled lettuce leaf.
- Top with mint, cilantro, and chopped peanuts. You can serve immediately with a lemon wedge on the side.
- Enjoy Bangkok White Lettuce Cups.
Tips for Perfect Thai Lettuce Wraps:
- Don’t overstuff the lettuce leaves.
- For a good texture and easy wrapping, chop the vegetables very finely.
- Always use fresh herbs—these are essential for Thai flavor.
- Be sure to let the lettuce cool for about 10 to 12 minutes before serving.
Try some variations:
- For vegetarian Thai lettuce wraps: Use crumbled tofu or plant-based ground meat and soy sauce instead of the fish sauce.
- For spicy Thai lettuce wraps: Add more chili garlic sauce or Thai red curry paste.
- For shrimp lettuce wraps: Use finely chopped shrimp instead of ground chicken.
- For peanut Thai lettuce wraps: Add 1 to 2 tablespoons of peanut butter to thicken the sauce.
Serving Suggestions:
- Bangkok White Lettuce Cups go well with:
- Iced Thai Tea
- Coconut Rice
- Thai Cucumber Salad
- Jasmine Rice
- This makes a great party appetizer or low-carb dinner.
Storage and Meal-Prep Tips:
- Lettuce: Wrap washed leaves in a paper towel.
- Refrigerate: Store the filling in an airtight container for 3 to 4 days.
- Reheat: Reheat the filling in the microwave or in a skillet.
- For a richer and more filling texture, wraps should always be made fresh.
Nutritional Benefits:
Thai lettuce wraps are:
- Low in carbohydrates
- Naturally gluten-free
- With GF soy sauce
- High in protein
- Low in carbohydrates
- This recipe is a smart choice for a balanced meal.
FAQ
Bangkok White Lettuce Cups Answer questions and fix mistakes to make Thai lettuce wraps better.
Q. What to use instead of fish sauce?
For an umami flavor, mix a little lemon juice with soy sauce or tamari.
Q. Is Thai lettuce wrap spicy?
It depends on how much chili or Sriracha you add.
It can be mildly spicy.
Q. Is Thai lettuce wrap healthy?
Yes! It’s high in protein, low in carbs, and packed with fresh vegetables and herbs.
Q. Can Thai lettuce wraps be made in advance?
The filling can be prepared in advance, but make the wraps just before serving to keep the lettuce crispy.
Q. Can the filling be refrigerated?
Absolutely! You can refrigerate the pre-cooked filling for up to 2 months, then thaw and reheat before serving.
Q. Which lettuce works best for wraps?
Butter lettuce is best, but iceberg and romaine also work well.
Final Thoughts
Bangkok White Lettuce Cups are a great Thai-inspired recipe because they have it all—quick, fresh, incredibly flavorful, and flexible cooking.
Whether you’re hosting friends or giving a performance, this recipe is perfect for everyone.