Thai Chicken Lettuce Wraps
Thai Chicken Lettuce Wraps come together in under 20 minutes with pantry staples you probably already have. Ground chicken gets tossed in a sweet, savory, and just-a-little-spicy Thai-inspired sauce, then piled into crisp lettuce leaves with crunchy peanuts and cabbage. It's a weeknight dinner that tastes like takeout, minus the wait.
Servings: 4 servings
Ingredients
Ground Chicken
- 2 tablespoons olive oil
- ½ cup carrots finely diced
- 2 cloves garlic finely minced
- 1 pound ground chicken
Thai Sauce
- ⅓ cup soy sauce or Tamari gluten-free*
- 1 tablespoon lime juice fresh
- 1 tablespoon packed brown sugar or honey
- 2 teaspoon fish sauce
- 1-2 teaspoons Sriracha sauce depending on spice
- 1 teaspoon ginger paste or fresh, minced
Lettuce Wraps
- 1 head butter leaf lettuce Bibb, Boston, or Iceberg
- ¼ cup peanuts dry roasted, salted
- ½ cup thinly sliced red cabbage
- ¼ cup green onions thinly sliced
Instructions
- Cook the Veggies: In a large, non-stick skillet over medium heat add 1 tablespoon of oil and carrots. Saute for 3-4 minutes, or until carrots become soft. Add garlic and continue cooking for another 30-60 seconds.2 tablespoons olive oil, ½ cup carrots, 2 cloves garlic
- Add the Meat: Push the vegetables to the side and add the remaining tablespoon of oil with the chicken. Cook over medium heat for 4-5 minutes, stirring occasionally, or until almost cooked through. Crumble ground chicken using a potato masher or the back of a large fork.1 pound ground chicken, 2 tablespoons olive oil
- Make the Sauce: In a medium-sized bowl combine Thai sauce ingredients and whisk until combined. Mix sauce into the ground chicken mixture and reduce heat to medium-low. Simmer for 3 minutes.⅓ cup soy sauce or Tamari, 1 tablespoon lime juice, 1 tablespoon packed brown sugar, 2 teaspoon fish sauce, 1-2 teaspoons Sriracha sauce, 1 teaspoon ginger paste
- Serve Thai chicken mixture immediately in lettuce wraps or cups with peanuts, cabbage and green onions. Enjoy!1 head butter leaf lettuce, ¼ cup peanuts, ½ cup thinly sliced red cabbage, ¼ cup green onions
Notes
- Lettuce: Choose large, sturdy leaves like butter, Bibb, or romaine that can hold plenty of filling without tearing.
- Chicken: Break the ground chicken into small crumbles as it cooks so it's easy to spoon into the lettuce cups.
- Heat: Adjust the Sriracha to taste, starting with less and adding more for extra spice.
- Sauce: Let the filling simmer for a few minutes after adding the sauce so the chicken absorbs the flavor and excess liquid cooks off.
- Toppings: Add shredded cabbage, carrots, green onions, or chopped peanuts just before serving for fresh crunch.
- Prep Ahead: Make the chicken filling 1 to 2 days ahead, then reheat and assemble the wraps just before serving.
- Storage: Refrigerate the filling separately from the lettuce for up to 3 to 4 days so the leaves stay crisp.
- Freezing: Freeze the chicken filling for up to 3 to 4 months. Thaw overnight in the refrigerator and reheat in a skillet.
Nutrition
Calories: 255kcal | Carbohydrates: 6g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 1545mg | Potassium: 697mg | Sugar: 4g | Vitamin A: 2675IU | Vitamin C: 3.5mg | Calcium: 19mg | Iron: 1.4mg
