Thai Lettuce Wraps Recipe
User Reviews
5
Thai Lettuce Wraps Recipe
Description
The recipe begins by preparing a peanut satay sauce with coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, sriracha, and lime juice. This sauce is heated gently until thickened, offering a creamy, tangy accompaniment.
The main sauce includes chicken stock, soy sauce, honey, sesame oil, rice vinegar, and cornstarch, cooked until thick and combined with ground chicken sautéed with onion, ginger, garlic, salt, and pepper. Vegetables like carrot, red bell pepper, and baby corn are added and cooked briefly to retain some bite.
The mixture is served wrapped in lettuce leaves (bibb or butter lettuce) and topped with the peanut satay sauce and garnished with chopped peanuts, cilantro, and lime for aromatic, textured bites. These wraps are ideal for light meals or appetizers with bold Thai-inspired flavors.
Ingredients
Peanut Satay
- 1 cup coconut milk from a can
- 3 tablespoons peanut butter all-natural
- 1 tablespoon brown sugar gluten-free if needed, each
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 1 tablespoon lime juice
The Sauce
- ¼ cup honey gluten-free if needed, each
- ¼ cup chicken stock
- ¼ cup soy sauce
- 1 tablespoon cornstarch each
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
The Thai Lettuce Wraps
- 1 tablespoon sesame oil
- 1 lb ground chicken
- 1 small onion minced
- 1 tablespoon ginger minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 1 medium carrot diced
- 1 medium red bell pepper diced
- 14 ounce baby corn drained and cut into bite-sized pieces, canned
- ½ cup green onion cut on a diagonal, chopped
- ¼ cup cilantro
- bibb lettuce to serve, or butter lettuce
- lime to garnish, chopped peanuts
- cilantro
- peanuts
Instructions
- Add the coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, and sriracha to a small pot over medium heat. Whisk well and then let it heat until it thickens. Remove the pot from the heat and whisk in the lime juice.
- Make the sauce next by whisking the ingredients together in a small bowl.
- Heat the sesame oil in a large pan over medium heat. Add the chicken, onion, ginger, garlic, salt, and pepper and cook until the chicken is no longer pink and any liquid has evaporated from the pan, about 7 minutes.
- Add the carrot and bell pepper and cook for 2 minutes, until they begin to soften. Add the corn and the sauce and stir until the sauce is bubbly and thick. Stir in the green onions and cilantro.
- Fill the lettuce wraps and then top with some satay sauce and any or all of the garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 558kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 2728mg | 114% |
| Potassium | 1151mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 3869IU | 77% |
| Vitamin C | 49mg | 54% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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