Vietnamese Lettuce Wraps


This dinner is flavorful, colorful, and best of all, comes together quickly!
Just lay everything out on a platter and everyone can DIY their own
creations. Plus, lettuce wraps are just fun to eat!


Servings: 4
Kitchen Time: 30 minutes
Allergens: Egg, Peanut, Wheat, Soy, Sesame
Pairs Great With: Coconut Panna Cotta


Your kit includes: 

  • K&M Ginger Scallion Chicken Thighs
  • K&M Vietnamese Pickles
  • K&M Jasmine Rice*
  • K&M Fried Shallots
  • K&M Gochujang Aioli
  • K&M Thai Peanut Sauce
  • Iceberg Lettuce
  • Scallions
  • Lime

*Already made for you!

Pantry Items: 

  • Olive Oil
  • Chili Crisp or Hot Sauce (recommended)


We like to serve this on a large platter with
ramekins for the sauces.

  1. Heat about 2 Tbsp olive oil in a grill pan or skillet over medium-high heat. (Or feel free to grill if it’s nice outside!). Add the ginger scallion chicken thighs and sear on both sides until golden (1-2 minutes per side). Reduce heat slightly and continue to cook until the internal temperature reaches 165ºF. Set aside on a cutting board and allow to rest for 5-10 minutes.
  2. While the chicken is cooking, gently pull the leaves from the lettuce, rinse, and blot dry. Place on a large serving platter.
  3. Drain the Vietnamese pickles and place in a small serving bowl. Trim the roots off the scallions and thinly slice into ¼ inch rounds. Cut the lime into wedges. Slice the chicken into ½ inch strips. Place all components onto the serving platter with the lettuce.
  4. Heat rice in the microwave with the lid askew until steamy. Fluff with a fork and transfer to a serving bowl.
  5. To build the lettuce wraps, we recommend adding your desired amount of rice, chicken, and pickled vegetables to each piece of lettuce, then garnishing with gochujang aioli, fried shallots, peanut sauce, scallions, a squeeze of lime and chili crisp, if desired.


K&M Ginger Scallion Chicken Thighs (chicken thighs, sea salt, ginger scallion sauce [tamari, rice vinegar, brown sugar, sesame oil, water, garlic, scallions, ginger]), K&M Vietnamese Pickles (daikon radish, carrot, vinegar, sugar, sea salt), K&M Jasmine Rice (jasmine rice, sea salt, grapeseed oil), K&M Fried Shallots (shallot, sea salt, palm oil), K&M Gochujang Aioli (mayonnaise, rice vinegar, grapeseed oil, gochujang chili paste, sugar), K&M Thai Peanut Sauce (peanut butter, tamari, sesame oil, tahini, sugar, rice vinegar, ginger, garlic, fresh chili paste).

Written by Kitchen & Market