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Thai Chicken Lettuce Wraps Recipe

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4.3 from 8 reviews

These Thai Chicken Lettuce Wraps are a quick and tasty appetizer or light meal with a perfect balance of savory, sweet, and tangy flavors. Ground chicken is cooked with garlic, ginger, and onion, then tossed in a vibrant Thai chili-lime sauce and topped with crunchy cashews, fresh herbs, and sesame seeds. Served in crisp butter lettuce leaves, they make for a refreshing, low-carb dish that’s ready in just 15 minutes.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 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

Sauce Ingredients

  • 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, or agave)

Toppings and Assembly

  • ⅓ cup cashews, chopped (raw or roasted/salted)
  • ¼ cup scallions, chopped
  • ¼ cup cilantro, fresh chopped
  • ¼-½ cup carrots, shredded
  • 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 sesame oil. Allow the oil to heat up to start the cooking process.
  2. Make the garlic-ginger pan sauce: Add diced onions to the hot oil and cook for 2-3 minutes until onions become translucent and begin to brown. Add minced garlic and ginger, tossing together and cooking for another 2 minutes to release their aromas.
  3. Cook the chicken: Add ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook for 3-4 minutes until the chicken turns golden brown and is cooked through with no pink remaining.
  4. Prepare the Thai chili sauce: While the chicken cooks, mix tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup (or honey/agave) in a small bowl until combined.
  5. Combine chicken with sauce and toppings: Sprinkle chopped cashews over the cooked chicken in the pan. Pour the prepared chili sauce over the chicken and cashews and toss well. Reduce heat to low and let the mixture cook for 2 minutes to meld flavors. Remove from heat and let it cool slightly, then stir in shredded carrots, chopped scallions, and cilantro.
  6. Assemble the lettuce wraps: Take a butter lettuce leaf and spoon a generous amount of the chicken mixture into the center. Drizzle some pan sauce over it and sprinkle with sesame seeds. Repeat until all lettuce leaves are filled and serve immediately.

Notes

  • Rinse and dry lettuce leaves carefully to keep them crisp and prevent sogginess.
  • You can substitute ground chicken with ground turkey if preferred.
  • Adjust the amount of Thai sweet red chili sauce based on your preferred spice level.
  • For a gluten-free version, ensure soy sauce or Tamari is gluten-free.
  • Chopped cashews can be swapped for peanuts for a different nutty flavor.
  • Best served immediately to enjoy the crisp freshness of the lettuce.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Thai

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