Thai Chicken Lettuce Wraps
Crisp butter lettuce cups filled with flavorful ground chicken, fresh vegetables, and aromatic Thai seasonings. Drizzle with creamy peanut sauce for the perfect healthy Thai lettuce wraps recipe ready in 25 minutes.
Equipment
- Large skillet
- Small mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 pound ground chicken or ground turkey
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 medium red bell pepper diced
- 1 cup carrots shredded
- 4 green onions sliced, white and green parts separated
- 3 tablespoons soy sauce or coconut aminos
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon red pepper flakes optional
- 1 large head butter lettuce or iceberg lettuce
- 1/4 cup fresh cilantro chopped
- 1/4 cup crushed peanuts for garnish
- 2 lime wedges for serving
Instructions
- Carefully separate lettuce leaves, keeping them whole. Rinse and pat completely dry with clean kitchen towels or use a salad spinner. Set aside on serving platter.
- Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and break up with wooden spoon as it cooks, about 5-6 minutes until browned.
- Add minced garlic, grated ginger, and white parts of green onions. Stir for 30 seconds until fragrant, being careful not to burn garlic.
- Toss in diced red bell pepper and shredded carrots. Cook another 2-3 minutes until slightly softened but still crisp.
- In small bowl, whisk together soy sauce, Thai sweet chili sauce, fish sauce, honey, and red pepper flakes.
- Pour sauce mixture over chicken and vegetables. Stir to coat everything evenly. Simmer for 2-3 minutes, allowing flavors to meld.
- Remove from heat. Stir in most of remaining cilantro and green onion tops, reserving some for garnish. Taste and adjust seasoning.
- To serve, spoon chicken filling into lettuce cups. Garnish with reserved cilantro, crushed peanuts, and lime wedges on the side.
Notes
- >Choose lettuce heads with large, cup-shaped leaves for easiest assembly
>Make sure pan is properly heated before adding chicken for good browning
>Store filling separately from lettuce leaves for up to 4 days in airtight containers
>Reheat filling gently before serving for best texture
>Freeze filling for up to 3 months, thaw overnight in fridge