Lemongrass Chicken Lettuce Wrap

Indulge in the bright, refreshing flavors of lemongrass chicken lettuce wrap. Savory chicken seasoned with zesty lemongrass gets bundled up in crisp lettuce leaves for a tantalizing handheld meal that’s as pretty as it is scrumptious. Each crunchy bite overflows with the citrusy aroma of lemongrass complemented by tender morsels of chicken. It’s a light and healthy way to satisfy your cravings.

Lemongrass Chicken Lettuce Wrap
Lemongrass Chicken Lettuce Wrap

What kind of lettuce should you use?

My short answer is the type of lettuce that you are able to find and enjoy eating. Your dish may end up being prettier and more appetizing than mine. You are free to be creative! The common kinds of lettuce that are commonly used are butter lettuce, green leaf lettuce, and Romaine lettuce.

Noodles to use in this wrap.

Again you can ultimately decide on this, but I would recommend rice noodles that are fast and easy to handle. The fist option is the rice vermicelli. You would just need to pour hot water on this noodle and soak it for 90 seconds and strain. Or you can use the Somen noodles. Cook it in the boiling water for 2 -3 minutes and strain. Both are great for salad and fresh spring roll AKA summer roll.

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Let’s talk about lemongrass.


Lemongrass can be found in Asian market. You can buy a pack, cut them up and freeze them. Or you can buy the frozen version in the container. I don’t recommend you using the dried version. You can use the powder version if you really have to do that. For the best result, you still want the fresh or frozen version of the lemongrass. Smash it up before using the knife to slice / chop. This is one of the fastest ways to mince your lemongrass.

If you prefer not to arrange this dish in wraps, try lemongrass chicken bowl instead.

Lemongrass Chicken Lettuce Wrap

(Lemongrass) Chicken Lettuce Wrap

Mary Thatcher
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Main Course
Cuisine thai
Servings 2 people


  • 1 lb or about 500 grams bite size chicken thigh or ground chicken
  • 2 Tbsp vegetable oil
  • 1 stalk lemongrass
  • 3-4 cloves minced garlic
  • 2 red Thai chilies bird eyes chili
  • 2 Tbsp fish sauce
  • 2 Tbsp sugar
  • Lettuce
  • Cucumbers
  • Shredded carrots
  • Cilantro
  • Cooked rice noodles of your choice. Normally vermicelli, but I used Somen today because it is what I have. or See my suggestions above.

For Nuac Cham Dressing (Optional)

  • 1 chili pepper
  • 1 clove minced garlic
  • 1/4 cup water
  • 1 1/2 Tbsp sugar
  • 1 1/2 Tbsp fish sauce
  • 2 Tbsp fresh lime juice


For Lemongrass Chicken

  • 1. Cooked your choice of rice noodles according to the package instructions and set it aside.
    2. Cut the chicken into bite sizes or minced it.
    3. Bruised a stalk of lemongrass with your knife handle, a rolling pin, or a mortar then slice and chop the lemongrass.
    4. Minced the garlic, chilies, and shallot then set it aside.
    5. In a wok, heat 2 tablespoons of vegetable oil then brown the chicken until about 90% done. Drain the excess fat.
    6. Add the aromatic vegetables that were chopped earlier in and stir fry it with the chicken until fragrant. (1-2 minutes)
    7. Add fish sauce and sugar. Stir fry for another minute or two.8. Arrange the lettuce leaves, rice noodles, then top with the lemongrass chicken, shredded cucumbers and carrots. Drizzle with the fish sauce (dipping sauce) if desire.
    Minced lemongrass

Make Nuac Cham

    Pound or minced garlic and chili pepper. Add fish sauce, water, and fresh lime juice. Please refer to the ingredient lists above.

      Tried this recipe?Let us know how it was!

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