Thai Chicken Lettuce Wraps
User Reviews
4.8
Thai Chicken Lettuce Wraps
Description
The Thai Chicken Lettuce Wraps feature a ground chicken filling prepared by cooking the meat first in a combination of sesame and olive oils for depth of flavor. Diced onion softens as it cooks with the chicken, then garlic and ginger add aromatic notes. The sauce blends hoisin, soy, Thai red curry paste, rice vinegar or lime juice, and chili garlic sauce, bringing sweet, salty, tangy, and spicy layers. Shredded carrots and green onions contribute a fresh crunch, finished with cilantro for herbal brightness. The filling is spooned into crisp butter lettuce leaves, providing a cool, crisp vessel that contrasts with the warm, savory filling. This dish works well as a fresh, handheld meal or appetizer, and leftovers can be refrigerated for up to five days, retaining flavor and texture when served warm and fresh.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1 pound ground chicken I’ve also used ground turkey with great results
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 3 cloves garlic finely minced or pressed
- 1 teaspoon ground ginger or to taste, or 2 teaspoons freshly grated ginger
- ⅓ cup hoisin sauce plus more if necessary
- 2 to 3 tablespoons soy sauce low-sodium
- 2 tablespoons Thai red curry paste or to taste
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon Chili garlic sauce or to taste, Asian
- ½ teaspoon black pepper or to taste, freshly ground
- 1 to 1 ½ cups carrot shredded
- green onion sliced into thin rounds; reserve 1 tablespoon for garnishing, about 3
- ¼ cup cilantro finely minced, reserve 1 tablespoon for garnishing
- butter lettuce sometimes called living lettuce, for serving, leaves
Instructions
- To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.
- Add the onion and cook for about 5 minutes, or until onion is soft and translucent; stir intermittently.
- Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
- Add the hoisin sauce, soy sauce, Thai curry paste, rice wine vinegar or lime juice, chili garlic sauce, pepper, and stir to combine.
- Add the carrots, green onions, and cook for about 2 minutes, or until carrots are crisp-tender. Taste filling and make any necessary flavor adjustments, i.e. more hoisin sauce (add additional if your mixture is on the dry side), soy sauce, Thai curry paste, etc.
- Add 1/4 cup cilantro and stir to combine.
- Spoon about 1/4 cup of the mixture into each of the lettuce leaves, evenly garnish with reserved green onions and cilantro, and serve immediately.
Notes
- Store filling in an airtight container up to 5 days; reheat before serving for best taste.
- Use butter lettuce leaves as a sturdy yet tender wrap to hold the filling.
- Adjust sauces to taste, adding more hoisin or soy sauce if the mixture feels dry.
- Ground turkey can substitute for chicken with similar results.
- Serve immediately after assembling to maintain crispness of the lettuce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 122mg | 41% |
| Sodium | 1097mg | 46% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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