Thai Chicken Lettuce Wraps
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
255 kcal
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Course
Main Course
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Cuisine
Thai
Thai Chicken Lettuce Wraps
Description
Thai Chicken Lettuce Wraps involve sautéing finely diced carrots and minced garlic in olive oil before adding ground chicken, which is crumbled and cooked until nearly done. The sauce, a blend of soy sauce, lime juice, brown sugar or honey, fish sauce, Sriracha, and ginger, is whisked separately then combined with the chicken mixture and simmered briefly to meld flavors.
The filling is served in soft butter lettuce leaves (such as Bibb, Boston, or Iceberg) and garnished with crunchy roasted peanuts, thinly sliced red cabbage, and green onions, adding contrasting textures and fresh notes. The wraps provide a flavorful, low-carb option that emphasizes bright, balanced seasonings typical of Thai cuisine.
This dish can be made ahead and refrigerated for up to several days or frozen for several months, then reheated gently before serving. Amount of Sriracha can be adjusted to taste, and additional crunchy vegetables may be added. Choosing crisp, sturdy lettuce leaves helps hold the filling securely.
Ingredients
Ground Chicken
- 2 Tbsp. olive oil
- ½ cup carrot finely diced
- 2 cloves garlic finely minced
- 1 lb. ground chicken
Thai Sauce
- ⅓ cup soy sauce gluten-free, or tamari
- 1 Tbsp. lime juice fresh
- 1 Tbsp. brown sugar or honey
- 2 tsp. fish sauce
- 1-2 tsp. Sriracha sauce depending on spice
- 1 tsp. ginger or fresh, minced, paste
Lettuce Wraps
- 1 butter leaf lettuce Bibb, Boston, or Iceberg, head
- ¼ cup peanuts dry roasted, salted
- ½ cup red cabbage thinly sliced
- ¼ cup green onions thinly sliced
Instructions
- Cook the Veggies: In a large, non-stick skillet over medium heat add 1 tablespoon of oil and carrots. Saute for 3-4 minutes, or until carrots become soft. Add garlic and continue cooking for another 30-60 seconds.
- Add the Meat: Push the vegetables to the side and add the remaining tablespoon of oil with the chicken. Cook over medium heat for 4-5 minutes, stirring occasionally, or until almost cooked through. Crumble ground chicken using a potato masher or the back of a large fork.
- Make the Sauce: In a medium-sized bowl combine Thai sauce ingredients and whisk until combined. Mix sauce into the ground chicken mixture and reduce heat to medium-low. Simmer for 3 minutes.
- Serve Thai chicken mixture immediately in lettuce wraps or cups with peanuts, cabbage and green onions. Enjoy!
Notes
- Prepare the filling one day ahead for convenience; store in the refrigerator until ready to serve.
- Keep leftovers in an airtight container in the fridge for 3 to 4 days or freeze for up to 4 months.
- Reheat the chicken mixture gently in a skillet before serving.
- Adjust Sriracha quantity to control the dish's spiciness.
- Use large, sturdy butter lettuce leaves to adequately hold the filling and toppings.
- Enhance texture and nutrition by adding crunchy vegetables like shredded cabbage or green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 97mg | 32% |
| Sodium | 1545mg | 64% |
| Potassium | 697mg | 15% |
| Sugar | 4g | 8% |
| Vitamin A | 2675IU | 54% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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