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Thai Chicken Lettuce Cups

Total Time

Prep: 10 min. Cook: 2-1/2 hours


12 servings

Updated: Mar. 07, 2023
Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. —Robin Haas, West Roxbury, Massachusetts
Thai Chicken Lettuce Cups Recipe photo by Taste of Home


  • 1 pound boneless skinless chicken breasts
  • 1/2 cup reduced-sodium chicken broth
  • 4 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons oyster sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups torn basil leaves, divided
  • 2 tablespoons hoisin sauce
  • 12 Bibb or Boston lettuce leaves
  • 2 cups cooked long grain rice
  • 4 green onions, chopped
  • Shredded carrots and thinly sliced radishes


  1. In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through.
  2. Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil.

Can you freeze Thai Chicken Lettuce Cups?

Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth if necessary.

Nutrition Facts

1 lettuce cup: 93 calories, 1g fat (0 saturated fat), 21mg cholesterol, 162mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 9g protein.

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