Thai Lettuce Wraps

Thai Lettuce Wraps

A creative fusion of healthy flavors, perfect as a party appetizer or after school snack.

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  • 1 package Golden Platter Gluten Free Chicken Nuggets
  • 4 oz. package Rice Noodle vermicelli
  • 1-2 tbsp. sesame oil
  • 1-2 tbsp. soy sauce
  • 1 seedless cucumber, halved length wise and thinly sliced into ½ moons
  • 1 large carrot, grated
  • 1 scallion, thinly sliced or diced
  • 1 or 2 heads Bibb lettuce cups
  • 1 bottle Sweet Chili dipping sauce


  1. Preheat oven to 425°F
  2. Carefully core and separate the lettuce leaves. Soak in cold water to wash and crisp the leaves
  3. Drain water and dry lettuce leaves with a towel
  4. Cook Chicken Nuggets as per package directions
  5. When Chicken Nuggets are fully cooked, cut each nugget in ¼’s and cover with foil to keep warm
  6. Bring a medium saucepan of water to a boil. Turn off heat, and immerse noodles. Do NOT boil. Allow noodles to rest in water for 5 minutes, taste for doneness
  7. When noodles are al dente, rinse in cold water and drain. Place noodles in a bowl.
  8. Mix noodles with carrots and sliced scallions. Dress with sesame oil and soy sauce. Cover and set aside.


  1. Hold a lettuce leaf cupped in your hand
  2. Place a few slices of cucumber down the side
  3. Place a small pile of noodle mixture next to cucumbers
  4. Top with nugget pieces, grated carrots, and scallions
  5. Drizzle with sauce…and repeat!