Thai Chicken Lettuce Wraps
User Reviews
4.7
-
Prep Time
7 mins
-
Cook Time
8 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
269 kcal
-
Course
Main Course, Lunch
-
Cuisine
Thai
Thai Chicken Lettuce Wraps
Description
Thai Chicken Lettuce Wraps bring together ground chicken cooked with red curry paste, ginger, and garlic, providing a mildly spiced base. Thinly sliced red bell pepper, shredded cabbage or coleslaw mix, and chopped green onions add crunch and freshness to the filling. Hoisin sauce contributes a sweet and tangy element that balances the spices. After cooking and stirring in fresh basil, the mixture is spooned into crisp iceberg lettuce halves, creating a handheld wrap with a crisp bite.
The texture contrasts between the tender cooked chicken and the crunchy vegetables and lettuce make these wraps enjoyable to eat. Preparing the chicken and sauce in advance allows for quick assembly when ready to serve. It's practical to cook the chicken filling ahead and refrigerate it for up to three days or freeze for longer storage, then just prepare the lettuce leaves when ready to eat.
These wraps work well as a light lunch or appetizer. They offer a flavorful combination with controlled spice from the red curry paste and a fresh herbal note from the basil. The hoisin sauce provides a touch of sweetness to bind the ingredients.
Assembling the wraps just before serving preserves the crispness of the lettuce. The recipe’s flexibility for advance preparation helps with meal planning and quick meals on busy days.
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 2 tablespoons red curry paste
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 1 red bell pepper sliced thinly
- 4 green onions chopped
- 1 cup cabbage shredded or coleslaw mix
- ¼ cup hoisin sauce
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 5 leaves basil chopped
- ½ head iceberg lettuce cut into half
Instructions
- Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.
- Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss.Transfer cooked chicken to a bowl.
- Serve by placing spoonfuls of chicken into pieces of lettuce, fold lettuce over like small tacos, and eat.
Notes
- Cook and season the ground chicken filling ahead of time for easy assembly later.
- Store cooked chicken mixture refrigerated up to 3 days or freeze for up to 3 months.
- Keep lettuce leaves separated and dry until ready to assemble to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 269kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 502mg | 21% |
| Potassium | 815mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2620IU | 52% |
| Vitamin C | 43.9mg | 49% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
