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5.0 from 15 votes

Thai Chicken Lettuce Wraps

Refreshing Thai Chicken Lettuce Wraps with mint leaves, cilantro, peanuts, daikon and carrot strips! Enjoy with a drizzle of sweet Thai chili sauce!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 202 kcal
Course: Appetizer
Cuisine: Thai

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 lb boneless, skinless chicken breast
  • 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 (coriander)
Marinade:
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • 2 Tbsp soy sauce
  • 2 cloves garlic (minced)
  • 1 green onion/scallion (chopped)
  • 1 tsp potato starch or cornstarch
Sauce:
  • ¼ cup Sweet chili sauce
  • 1 Tbsp cilantro (coriander) (optional, roughly chopped)

Instructions

    Cup of Yum
  1. Gather all the ingredients.
  2. Pound the chicken breast to an equal thickness.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Take out the chicken and cut into small cubes.
  9. 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
  1. You can store the leftovers in an airtight container and refrigerate for 3 days or in the freezer for a month.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 11g (4%) Protein 26g (52%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 73mg (24%) Sodium 483mg (20%) Potassium 785mg (22%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 4101IU (82%) Vitamin C 24mg (27%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 202

% 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.