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Lettuce wraps are one of those dishes that sound simple, but when done right, they pack a punch of flavor that’ll leave you wondering why you don’t make them more often. These Spicy Coconut Chicken Lettuce Wraps are no exception. Sure, they’ve got a few more ingredients than the quick weeknight dinner you might be looking for, but trust me, the payoff is huge. With layers of spicy green curry, creamy coconut, tangy pickled veggies, and two ridiculously good sauces, these wraps are a sensory experience in every bite. Whether you’re a fan of the lettuce wraps at P.F. Chang’s or you’ve fallen in love with the spicy, herb-packed flavors of Thai larb, this recipe is going to blow your mind (in the best way possible). Plus, if you’re feeling overwhelmed by the ingredient list, I’ve got tips on how to split this into a two-day cooking adventure—because let’s be real, no one wants to spend five hours in the kitchen on a weekday.

The History Behind Lettuce Wraps

Lettuce wraps have long been a staple in various Asian cuisines, particularly in Chinese, Thai, and Vietnamese dishes, where fresh, crisp lettuce acts as a light and refreshing alternative to heavier wraps or buns. Traditionally, they’re filled with a mix of savory ingredients like marinated meats, fresh herbs, and pickled veggies—offering a balance of flavors that’s sweet, salty, spicy, and tangy all in one bite.

If you’ve ever dined at P.F. Chang’s or Cheesecake Factory, you’ve probably come across their famous lettuce wraps. Their versions—usually involving a filling of chicken, water chestnuts, and hoisin sauce—are delicious but somewhat simplified adaptations of classic Asian lettuce wraps. While they’ve helped popularize the dish in mainstream American dining, our Spicy Coconut Chicken Lettuce Wraps take inspiration from more traditional and complex flavors, bringing the heat and depth you’d expect from authentic versions.

Speaking of authenticity, we can’t talk about lettuce wraps without mentioning larb (or laab), a beloved dish from Laos and Northern Thailand. Larb is a spicy, tangy salad made with ground meat (often pork or chicken), toasted rice powder, lime juice, fish sauce, and plenty of herbs, typically served with lettuce or cabbage leaves for wrapping. It’s a perfect example of how lettuce wraps have been enjoyed for centuries as a vehicle for bold, zesty flavors. In this version, we’re marrying Thai-inspired ingredients like green curry paste, coconut, and fish sauce with the freshness of lettuce wraps, creating a dish that’s complex yet refreshing. The combination of tender meat, crunchy lettuce, and vibrant herbs in larb is the kind of sensory experience we’re channeling in this recipe—but with a creamy coconut marinade and crackle sauce twist.

The Origins of This Recipe

Here’s how this recipe came to be. Initially, I saw The Defined Dish’s recipe (one of my favorite bloggers) and knew I wanted to make something similar. I have a spicy coconut chicken thigh recipe on my website already from Bon Appetit and recently had and made makrut lime fried chicken from Elizabeth Street Café in Austin. I started with TDD’s recipe and made a few tweaks; it was good, but I wanted more punch, more flavor, more coconut, and some crunch.

Back to the drawing board I went – I pulled out my Elizabeth Street Café cookbook and reworked the marinade from the makrut lime fried chicken buns to incorporate green curry paste and a few more flavors; I knew I wanted to incorporate this marinade in as many elements of the recipe as possible. I made pickled shallots and carrots to mimic some of the flavors of a traditional banh mi. I made a creamy avocado-coconut sauce for that rich fattiness these wraps needed and added some of the marinade to keep driving home that flavor. But I needed crunch, and chopped nuts just weren’t going to cut it. Then, I remembered the crackle sauce from Molly Baz, and that sealed the deal. It also called for adding coconut milk, so I figured some of the reserved marinade would be perfect instead. Lastly, topping your lettuce wraps with sweetened coconut chips may sound weird, but those sweet, crunchy bits really add something special.

Traditional Ingredients with a Twist

We’re using a few key traditional ingredients, but we’re also throwing in some spins to elevate these lettuce wraps. Here’s a quick dive into some of the star players you might not be as familiar with but are absolutely worth getting to know:

Green Curry Paste: This vibrant paste is a staple in Thai cooking, blending green chilies, lemongrass, garlic, and a host of other aromatics. It’s the backbone of this recipe’s spiciness and works its magic in the marinade, infusing the chicken with a bold, aromatic heat. I love the Mae Ploy brand.
Makrut Lime Leaves: These leaves bring a citrusy, floral zing that regular limes just can’t replicate. They add an unmistakable fragrant note that makes the dish feel super fresh and bright. Pro tip: You can usually find these fresh or frozen at your local Asian grocery store if you don’t have a lime tree casually hanging out in your backyard. There really is no substitute for these in my opinion. If you can get your hands on them, buy a bunch and store them in your freezer.
Fish Sauce: Don’t be scared—it’s not going to make your kitchen smell like a dock. Fish sauce adds that deep umami flavor that ties everything together. In small amounts, it’s the secret ingredient that adds a salty, savory punch without overwhelming the dish. When I first started using fish sauce, I found that I couldn’t tolerate a lot, so I usually halved it in recipes. But as I’ve used it more, I’ve acquired a taste for it, so I use it in larger quantities. If you’re sensitive to the taste, I recommend doing the same until you grow to love it.
Palm Sugar: Now, this might be the one that trips you up if you’ve never worked with it. Palm sugar comes in dense cakes or blocks, and while it’s a pain to break down, it’s the magic sweetener for this dish. To use it here, you’ll want to grate or chop it finely. It brings a rich, caramelized sweetness that regular sugar just can’t touch.

Preparing Palm Sugar Like a Pro

Speaking of palm sugar, let’s talk about how to work with it, so you’re not stuck hacking away at a sugar brick. The easiest way to prep palm sugar is to use a sharp knife or the fine side of a box grater. Once you’ve broken it down, you’ll mix it into the marinade, where it’ll dissolve and add that subtle sweetness that balances out the heat from the curry paste. If you’re in a pinch and can’t find palm sugar, light brown sugar will work as a substitute, but it won’t have quite the same depth.

Two-Day Game Plan for Maximum Flavor

Let’s be real for a second—this recipe isn’t a quick weeknight dinner, but it’s worth every second of prep. Spicy Coconut Chicken Lettuce Wraps are the kind of dish that brings serious flavor with layers of aromatic spices, creamy coconut, and the perfect combination of sweet, salty, and spicy. Yes, it has a lot of ingredients, but I’ve got your back on how to split it up, so you don’t end up cursing your kitchen at 9 p.m. on a Monday night. Since we’re not in a competition for fastest dinner here, you can easily break this recipe up into two days. Trust me, it’s worth it.

Day 1: Marinate the chicken and make the pickled shallots and carrots. This allows the chicken to soak up all those amazing flavors overnight, and the pickles have time to develop that tangy kick.
Day 2: Make the avocado-coconut sauce, the crackle sauce, and prep the serving ingredients. Then fire up the grill, cook the chicken, and you’re ready to assemble.

Equipment Needed

Tips and Tricks for Success

Keep an eye on the peanuts and sesame seeds when making the crackle sauce. These go from perfect to burnt in no time, so stay vigilant! A little char is okay, but you don’t want them tasting bitter.
Baste the chicken while it’s on the grill for extra flavor, but watch out for flare-ups. Chicken thighs are great here because they’re more forgiving and juicy, but if you’re using breasts, be careful not to overcook.
Serve everything buffet style. Lay out the lettuce leaves, cucumbers, herbs, pickled veggies, and sauces so everyone can build their own wraps. It’s interactive, fun, and perfect for summer nights or casual gatherings.

Picture this: the smell of smoky grilled chicken with that rich coconut marinade caramelizing on the edges. As you build your lettuce wrap, the textures come together—the crisp butter lettuce, the crunchy pickled veggies, and the soft chicken. Then there’s the flavor bomb that hits when you take that first bite—juicy chicken with just enough spice, creamy avocado sauce cooling everything down, and a crackle sauce that’s salty, crunchy, and a little sweet. It’s everything you want in a bite.

There you have it—Spicy Coconut Chicken Lettuce Wraps that are worth every bit of effort. The flavors and textures are so layered, you’ll be craving these wraps again and again. If you split it up over two days, it’s not nearly as overwhelming, and the results will make you feel like a kitchen rockstar. Happy cooking!

Spicy Coconut Chicken Lettuce Wraps

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Author: Amanda
Yield: 4 servings 1x

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Description

Looking for a flavorful meal? These Spicy Coconut Chicken Lettuce Wraps are packed with Thai-inspired flavors, featuring green curry, coconut, and fresh herbs. Perfect for a light yet satisfying dish, this recipe is ideal for those who love a bold, refreshing bite. This is not an quick and easy weeknight meal, but if you split it over two days, it’s manageable!

Ingredients

Scale

CHICKEN AND MARINADE:

1 cup full-fat coconut milk
16 makrut lime leaves
3 scallions, white and green parts coarsely chopped
4 garlic cloves, coarsely chopped
2 tablespoons fish sauce
Zest and juice of 1 lime
1/4 cup cilantro stems and leaves, coarsely chopped
3 tablespoons palm sugar
1–2 tablespoons green curry paste
1 teaspoon kosher salt
1–1/2 pounds chicken thighs (preferably) or breasts (sliced in half horizontally to make two thinner cutlets if using)

PICKLED SHALLOTS AND CARROTS:

2 shallots, thinly sliced
1 large carrot, julienned
5 tablespoons rice wine vinegar
1 tablespoon water
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 teaspoon fish sauce

AVOCADO-COCONUT SAUCE:

1 small, ripe avocado, halved and pit removed
4 ounces plain coconut yogurt
2 tablespoons reserved marinade
Juice of 1–2 limes, to taste
Kosher salt, to taste

CRACKLE SAUCE:

1/2 cup roasted peanuts, coarsely chopped
3 tablespoons sesame seeds
3 tablespoons neutral oil
2 garlic cloves
1/2” fresh ginger
1/2 to 1 teaspoon chili flakes, to taste (preferably Thai chili flakes)*
2 teaspoons honey
3 tablespoons reserved marinade
Kosher salt, to taste

TO SERVE:

Butter lettuce leaves
Thinly sliced mini cucumbers
Fresh mint and cilantro leaves
Toasted sweetened coconut chips

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Instructions

To make the marinade: Combine all of the ingredients, except the chicken, in a high-powered blender and blend until completely smooth. If you’d like it spicier, add up to 2 tablespoons green curry paste. Reserve 2/3 cup of the marinade for later. Put the chicken in a marinating container or bowl and pour the marinade over top. Toss to combine. Cover and refrigerate for up to 12–24 hours. This chicken really does benefit from a 24-hour marinade, so plan ahead if possible to give it the full time.
Up to a day ahead, make the pickled shallots and carrots: Place the carrots and shallots in a small mixing bowl. In a small saucepan, bring the vinegar, water, sugar, salt, and fish sauce to a boil; stir until the sugar is dissolved. Once boiling, pour over the vegetables, stirring to combine. Cover and refrigerate until ready to use.
Prior to cooking the chicken, make the avocado-coconut sauce: Combine all the ingredients in a small blender and purée completely. Taste for seasoning and adjust as necessary. Cover and refrigerate until ready to use.
Preheat a gas grill on high heat for 15 minutes or prepare a charcoal grill for medium-high heat about 25 minutes before you want to cook. Oil the grill grates and turn the grill down to medium (if using gas). You can also cook this indoors on a grill pan or in a skillet using the same instructions.
Pour 1/3 cup of the reserved marinade into a bowl; have a pastry brush accessible. Add the chicken to the grill and cook for 4–6 minutes per side, basting occasionally with the marinade, until the chicken has grill marks and is lightly charred in places. You may have to move the chicken around to the cooler part of the grill if you’re getting flare-ups or the chicken is browning too fast. The chicken thighs are done at 170°, and the breasts are done at 155°. Remove from the heat and cover.
While the chicken rests, make the crackle sauce: In a small skillet, heat the oil, peanuts, and sesame seeds over medium heat. Cook, stirring frequently, until the peanuts look toasty and the sesame seeds are golden. Watch closely and take care with the nuts and seeds; they go from perfect to burnt in a matter of seconds! If anything, remove them from the heat slightly before you think they are done, as they will continue to darken off the heat. Grate the garlic and ginger into the hot oil, stirring to combine. Add the reserved marinade, honey, and chili flakes to taste. Season with salt.
When you’re ready to serve the lettuce wraps, thinly slice the chicken across the grain and cut into bite-sized pieces. Serve with butter lettuce, cucumbers, herbs, coconut flakes, pickled shallots and carrots, and two sauces.