Thai Chicken Lettuce Wraps
User Reviews
5
Thai Chicken Lettuce Wraps
Description
This recipe uses boneless, skinless chicken breast marinated with soy sauce, garlic, green onion, and potato starch to tenderize and flavor the meat. The chicken is cooked in a hot pan without the marinade to develop a nice golden sear that locks in the juices. Meanwhile, fresh carrot and daikon radish are julienned into thin matchsticks, providing crispness and mild sweetness. Butter lettuce leaves serve as handheld vessels for the filling, offering a mild, tender base.
The dish is complemented by garnishes of mint and cilantro that contribute brightness and herbal notes, along with chopped or ground peanuts for texture. The accompanying sauce blends sweet chili sauce with chopped cilantro, introducing sweet heat and fresh herbaceousness when drizzled over the wraps. These elements combine to create a balanced bite of savory, sweet, fresh, and crunchy textures.
These lettuce wraps are ideal as a light lunch or appetizer, easy to assemble for individual servings. The preparation focuses on fresh ingredients and quick searing, bringing a flavorful, satisfying dish that emphasizes the contrast between cooked chicken and raw vegetables. Peanuts are optional to accommodate preferences or allergies.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 lb chicken breast boneless, skinless
- 1 carrot
- 3 inch daikon radish (green top part is sweeter and less bitter)
- 1 head butter lettuce
- ¼ cup peanuts (optional)
- 3 prig mint
- 3 prig cilantro aka coriander
Marinade:
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- 2 Tbsp soy sauce
- 2 cloves garlic (minced)
- 1 green onion chopped, or scallion
- 1 tsp potato starch or cornstarch
Sauce:
- ¼ cup sweet chili sauce
- 1 Tbsp cilantro optional, roughly chopped, aka coriander
Instructions
- Gather all the ingredients.
- Pound the chicken breast to an equal thickness.
- Put the chicken breast in a large bowl and add all the marinade ingredients to the bowl. Rub the chicken with the marinade and set aside for 15 minutes.
- Using a julienne slicer, cut carrot and daikon into matchstick sized strips. If you don’t have a julienne slicer, cut into thin sheets first, then cut into matchstick sized strips.
- Coarsely chop the peanuts with a knife or grind them in a mortar and pestle. Put the Thai chili sauce and chopped cilantro in a small dish.
- Heat the oil in a large grill pan (or regular frying pan). When the pan is hot, place the chicken into the pan without adding marinade (To brown the meat nicely, we do not add any liquid). Cover and cook the chicken on medium-high heat for 2-3 minutes, until golden brown on the bottom.
- Flip and cover to cook for another 2-3 minutes till the meat is cooked through. If the meat is browning too fast, lower the heat.
- Take out the chicken and cut into small cubes.
- To serve, place the chicken, butter lettuce, julienned vegetables, peanuts, and herbs on the plate. To eat, lay the lettuce leaf on a platter, then put some of the chicken, julienned carrots and daikon, herbs onto the leaf. Sprinkle with the peanuts and drizzle with sweet chili sauce to eat. Enjoy!
To Store
- You can store the leftovers in an airtight container and refrigerate for 3 days or in the freezer for a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 483mg | 20% |
| Potassium | 785mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4101IU | 82% |
| Vitamin C | 24mg | 27% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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