Wraps de poulet Thai frais

These Thai chicken lettuce wraps are light, fresh, and packed with bold flavor in every crunchy bite. They come together quickly and easily, making them perfect for a weeknight meal or a casual gathering. The combination of juicy chicken, crisp vegetables, and a savory, tangy sauce offers a satisfying meal that feels both healthy and indulgent.

I first tried making these when friends came over for a light summer dinner, and they loved the fun of assembling their own wraps. Now it’s become a regular request in my home.

Ingredients

• Cooked chicken breast: Chopped for juicy protein that absorbs the sauce well
• Sesame oil: Adds a nutty aroma that is essential in Thai cuisine, choose toasted for more flavor
• Soy sauce: For saltiness and umami, use a good quality dark soy for a richer taste
• Thai fish sauce: For an authentic salty depth, opt for a trusted brand and store in the fridge after opening
• Fresh lime juice: Lends bright acidity that balances the savory notes, squeeze fresh each time
• Fresh ginger root: Grated gives the dish warmth and slight spiciness, avoid pre-ground for best flavor
• Garlic clove: Minced delivers pungent sharpness that melds perfectly with the other ingredients
• Shredded carrots: Bring color and crunch, select firm, bright carrots without blemishes
• Green onions: Sliced for a fresh mild onion bite, pick crisp stalks with vibrant green tops
• Sriracha: Optional for heat and a touch of sweetness, adjust based on your tolerance
• Butterhead lettuce: Offers tender yet sturdy leaves for wrapping, pick heads with unblemished soft leaves

Instructions

Prepare the lettuce cups:

Gently separate the butterhead lettuce leaves keeping them whole so they hold as cups. Rinse under cold water to remove any dirt and then very thoroughly pat dry with paper towels to avoid soggy wraps.

Chop and measure the filling ingredients:

Cut the cooked chicken into bite-sized pieces if not already done and place in a medium bowl. Measure out the sesame oil, soy sauce, fish sauce, lime juice, ginger, garlic, carrots, green onions, and sriracha to have everything ready.

Make the savory Thai sauce:

In a small bowl whisk together soy sauce, fish sauce, lime juice, grated ginger, minced garlic, and sriracha if using. Taste and adjust the balance of salty, sour, and spicy flavors to your preference.

Warm the chicken filling:

Heat the sesame oil in a large skillet over medium heat until shimmering but not smoking. Add the chopped chicken and shredded carrots, pour the sauce on top, then toss everything to coat evenly. Cook for three to five minutes stirring often until chicken is warmed through and carrots soften slightly.

Finish with onions and cool slightly:

Remove from heat and stir in the sliced green onions to add fresh mild onion flavor. Let the mixture cool a few minutes so the warmth does not wilt the lettuce leaves too much.

Assemble and serve the wraps:

Fill each lettuce leaf with a spoonful of the chicken mixture making sure the wraps remain easy to hold. Serve immediately with extra lime wedges and more sriracha on the side for those who like it hotter.

My favorite ingredient is the fresh lime juice which really brightens every bite. One summer evening my family gathered around the table building their wraps and laughing together made this simple dish a cherished tradition.

Storage Tips in France

Store the chicken filling in an airtight container in the refrigerator for up to two days. Keep the washed lettuce leaves wrapped in paper towels inside a sealed plastic bag in the fridge to maintain crispness. Assemble just before serving to prevent soggy lettuce cups.

Ingredient Substitutions in France

Try ground chicken or turkey instead of chopped chicken breast for a slightly different texture. Use tamari as a gluten-free soy sauce alternative without sacrificing flavor. Replace butterhead lettuce with romaine or iceberg if you prefer crunchier wraps.

Serving Suggestions in France

Serve with a simple cucumber and mint salad dressed with lime and a pinch of sugar for extra freshness. Offer a side of jasmine rice or sticky rice to keep the meal more filling. A small bowl of crushed peanuts can add nice texture and nuttiness when sprinkled on top.

These Thai chicken lettuce wraps make a bright, quick meal that highlights fresh ingredients and bold flavors. They’re ideal for casual dinners and easy to customize to your taste.

Common Recipe Questions

→ Comment préparer la sauce pour ces wraps ?

Mélangez sauce soja, sauce poisson Thai, jus de citron vert, gingembre frais râpé, ail écrasé et un peu de sriracha pour un équilibre sucré-salé et une pointe de piquant.

→ Quel type de laitue est idéal pour les wraps ?

La laitue butterhead est parfaite grâce à ses feuilles souples mais suffisamment résistantes pour contenir la garniture sans se casser.

→ Peut-on préparer la garniture à l'avance ?

Oui, la garniture peut être préparée une heure à l'avance et conservée au réfrigérateur, ce qui facilite l'assemblage au dernier moment.

→ Comment ajouter du piquant aux wraps ?

Incorporez du sriracha dans la sauce ou servez-le en accompagnement pour permettre à chacun d'ajuster le niveau d'épice.

→ Quelles alternatives pour une option sans gluten ?

Remplacez la sauce soja par des aminos de noix de coco pour conserver la saveur tout en évitant le gluten.

→ Quelle est la meilleure façon de réchauffer la garniture ?

Réchauffez la garniture dans une poêle à feu moyen avec un peu d'huile de sésame pour préserver la texture et rehausser les arômes.