Thai Chicken Lettuce Wraps
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
323 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Thai Chicken Lettuce Wraps
Description
Thai Chicken Lettuce Wraps bring together seasoned ground chicken sautéed with garlic and onions, combined with shredded carrots, cabbage, and green onions for a textured filling. The distinct sauce blends sweet chili, peanut butter, fresh ginger, and soy sauce, offering a balanced sweet and savory profile with subtle heat from red pepper flakes. Spoon the warm, coated filling into crisp lettuce leaves, creating handheld wraps that contrast tender filling with fresh, cool leaves.
The flavors meld through sautéing and allow for flexible vegetable additions like bok choy or bean sprouts, tailored to what's on hand. Fresh cilantro added at the end gives an herbal brightness. These wraps can serve as a light main or appetizer and are suited for meal prep, as they reheat well and keep for several days when stored properly.
Consider making the sauce ahead of time as it keeps well for 2-3 days, which streamlines assembly at mealtime. Using gluten-free soy and chili sauces adjusts this recipe for dietary preferences. The dish’s adaptability and straightforward cooking method provide a practical option for a flavorful, fresh-tasting meal.
Ingredients
- 1 Tablespoon olive oil (vegetable or canola oil)
- 1 pound ground chicken
- 4 cloves garlic , minced
- 1/2 sweet onion , chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 cup carrot , shredded
- 1/2 cup cabbage finely shredded
- 3 green onions chopped
For the sauce
- 1/4 cup cilantro chopped, fresh
- 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
- 1 Tablespoon peanut butter or smooth, chunky
- 1/4 teaspoon ginger freshly grated
- 2 teaspoons soy sauce low-sodium
- red pepper flakes to taste, crushed
- Boston bibb lettuce or romaine lettuce leaves
Instructions
- Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.
- Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
- In a small bowl, combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir to coat.
- Spoon mixture into lettuce leaves and enjoy!
Notes
- Use any leftover vegetables such as celery, bok choy, or bean sprouts, cooking them until tender before tossing with the chicken mixture.
- The sauce can be prepared 2-3 days in advance to save time at serving.
- Ground chicken can be replaced with ground turkey, or tofu for a vegetarian version.
- For gluten-free options, choose gluten-free soy sauce and sweet chili sauce.
- Leftovers store well refrigerated and reheat easily for convenient meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 680mg | 28% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 2715IU | 54% |
| Vitamin C | 9mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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