Print

Thai Chicken Lettuce Wraps Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

These Thai Chicken Lettuce Wraps are a quick and flavorful low-carb meal perfect for a busy weeknight. Ground chicken is sautéed with aromatic garlic, ginger, and onions, then tossed in a tangy and sweet Thai chili sauce with lime and maple syrup. Topped with crunchy cashews, fresh herbs, shredded carrots, and sesame seeds, all wrapped in crisp butter lettuce leaves for a refreshing, healthy bite.

Ingredients

For the Chicken Mixture

  • 1 Tablespoon sesame oil
  • ¼ cup onion, diced (yellow or white)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger (or ginger paste)
  • 10 oz ground chicken
  • Salt and pepper, to taste

For the Sauce

  • ¼ cup Tamari (low sodium) or soy sauce or coconut aminos
  • 2 Tablespoons Thai sweet red chili sauce (e.g., Trader Joe's)
  • Juice of 1 lime
  • 1 teaspoon maple syrup (or honey, agave)

For Assembly and Garnish

  • ⅓ cup cashews, chopped (raw or roasted/salted)
  • ¼ cup scallions, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ to ½ cup shredded carrots
  • Sesame seeds, for topping
  • 1 head butter lettuce, leaves removed, rinsed and dried

Instructions

  1. Heat the Pan: Place a pan over medium-high heat and add the sesame oil. Allow the oil to heat until shimmering.
  2. Make the Garlic-Ginger Pan Sauce: Add the diced onions to the pan, tossing and cooking for 2-3 minutes until they begin to brown and become translucent. Add in the minced garlic and ginger, stirring to combine, and cook for another 2 minutes to release their fragrant flavors.
  3. Cook the Chicken: Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season with salt and pepper. Cook until the chicken is golden brown and no longer pink, about 3-4 minutes, stirring occasionally to evenly cook.
  4. Prepare the Thai Chili Sauce: While the chicken cooks, in a small bowl, mix together the Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup until well combined.
  5. Combine Chicken and Sauce: Sprinkle the chopped cashews over the cooked chicken in the pan. Pour the prepared sauce over the chicken and cashews. Toss everything together to coat evenly. Reduce heat to low and let cook for an additional 2 minutes to meld the flavors.
  6. Finish the Mixture: Remove the pan from heat and allow it to cool slightly. Stir in the shredded carrots, chopped scallions, and chopped fresh cilantro to introduce fresh texture and brightness.
  7. Assemble the Lettuce Wraps: Separate and rinse the butter lettuce leaves, ensuring they are dry. Spoon a generous amount of the chicken mixture into each leaf. Drizzle with some pan sauce and sprinkle with sesame seeds for garnish. Repeat to make wraps for all servings.

Notes

  • Use butter lettuce for sturdy yet tender wraps that hold the filling well.
  • You can substitute ground turkey or pork for the chicken if preferred.
  • Adjust the amount of Thai sweet chili sauce based on your heat preference.
  • For a nut-free option, omit cashews or substitute with pumpkin seeds.
  • Make sure lettuce leaves are dry to prevent sogginess.
  • This recipe works well as a light lunch, appetizer, or main dish.

Find it online: https://simpleplatter.com/thai-chicken-lettuce-wraps-recipe/