Thai Chicken Lettuce Wraps
User Reviews
5
Thai Chicken Lettuce Wraps
Description
The dish begins by sautéing diced onion, minced ginger, and garlic paste in olive oil to create a fragrant base. Bell peppers and carrots are added next, cooking until tender but still crisp. Ground chicken is cooked in this mixture, broken up and browned thoroughly. Bean sprouts are stirred in at the end to preserve their crunch.
The sauce blends PB2 powdered peanut butter with honey, lime juice, reduced sodium soy sauce, red pepper flakes, and sriracha, creating a creamy, tangy, and mildly spicy coating for the filling. Tossing the chicken mixture with this sauce ensures each bite is flavorful. Fresh basil and crushed peanuts garnish the top, adding herbal brightness and textural contrast.
Serving the mixture in crisp iceberg lettuce leaves gives a refreshing counterpoint to the rich filling. This format works well for informal meals and can be adapted to accompany noodles, rice, or tortillas for variety.
Notes highlight storing the filling separate from the lettuce to maintain crispness and suggest reheating the meat mixture briefly before assembling. Alternatives to the homemade sauce include use of commercially bottled Thai peanut sauces for convenience.
Ingredients
- 1 lb ground chicken
- 1 red pepper finely cut in strips
- 1 small white onion diced
- ½ bean sprouts drained, canned
- ½ cup carrot shaved
- ¼ cup basil cut into strips
- ¼ cup peanuts crushed
- 1 tbsp olive oil
- 1 tbsp ginger minced
- 1 tbsp garlic paste
Sauce ingredients
- ¼ cup PB2 powdered peanut butter
- 1 tbsp honey
- 1 lime juiced
- 2 tbsp soy sauce reduced sodium
- ½ tsp red pepper flakes
- 1 ½ tsp sriracha
For serving
- iceberg lettuce
Instructions
- Start by dicing the vegetables. Finely slice the onions, red bell peppers, and carrots. Crush the peanuts so they are a crumble.
- Heat a skillet to medium heat with olive oil. Once the oil is fragrant, add diced onions, minced ginger, and garlic paste. Saute for 3-5 minutes.
- Add the bell peppers and carrots to the skillet. Stir together. While it's cooking, combine the dressing in a mason jar. Make the PB2 peanut butter first. Then shake everything until it's mixed and it's a creamy peanut sauce.
- Push the vegetables to one side of the skillet and add the ground chicken. Cook for another 5-7 minutes or until meat is thoroughly cooked.
- Add the bean sprouts and stir. Drizzle the peanut Thai sauce over the skillet and mix together. Garnish the skillet with fresh basil and crushed peanuts.
- Place the lettuce wraps on a plate and divide the Thai chicken mixture into equal servings. This mixture is also delicious served with stir fry noodles. The flavor is impeccable! Enjoy!
Notes
- Keep the cooked chicken mixture separate from the lettuce leaves in an airtight container for up to four days to maintain the lettuce's crispness.
- Reheat the meat mixture for about 60 seconds in the microwave before placing it into lettuce cups.
- The chicken mixture can alternatively be served over stir fry noodles, mixed with rice, or in tortillas for variation.
- If lacking sauce ingredients, bottled Thai peanut sauce may be used as a convenient substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 267kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 571mg | 24% |
| Potassium | 381mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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