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Thai Chicken Lettuce Wraps Recipe

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4.3 from 7 reviews

These vibrant Thai Chicken Lettuce Wraps are a quick and flavorful meal perfect for a light lunch or dinner. Ground chicken is cooked with aromatic garlic, ginger, and onions, then tossed in a tangy Thai-inspired sauce featuring tamari, sweet chili sauce, lime juice, and a hint of maple syrup. Fresh herbs, crunchy cashews, shredded carrots, and sesame seeds add texture and brightness, all wrapped in crisp butter lettuce leaves for a refreshing, low-carb meal.

Ingredients

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

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)

Add-Ins and Garnish

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

Instructions

  1. Heat the pan: Heat a pan over medium-high heat and add sesame oil. Allow the oil to get hot before beginning to cook.
  2. Cook onions, garlic, and ginger: Add diced onions to the hot pan and sauté for 2-3 minutes until translucent and slightly browned. Add minced garlic and ginger and sauté for an additional 2 minutes to develop flavor.
  3. Cook the ground 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 is no longer pink and starts to turn golden brown.
  4. Prepare the sauce: While the chicken cooks, mix tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl until combined.
  5. Combine sauce and cashews with chicken: Sprinkle chopped cashews over the chicken in the pan, then pour in the prepared sauce. Toss well to coat evenly. Reduce heat to low and let it cook for 2 more minutes to meld the flavors.
  6. Finish with fresh vegetables and herbs: Remove the pan from heat and let it cool slightly. Stir in shredded carrots, chopped scallions, and fresh cilantro for freshness and crunch.
  7. Assemble the lettuce wraps: Open a butter lettuce leaf and spoon a generous amount of the chicken mixture into it. Top with additional pan sauce and a sprinkle of sesame seeds. Repeat with remaining lettuce leaves and filling.

Notes

  • Use butter lettuce for the best tender yet sturdy wraps.
  • Feel free to substitute ground turkey or pork for the chicken.
  • If preferred, use honey or agave syrup instead of maple syrup.
  • Adjust the quantity of Thai sweet chili sauce based on your preferred level of spice and sweetness.
  • For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
  • Toast the cashews beforehand for extra crunch and flavor, if desired.
  • Leftover filling can be stored in the refrigerator for up to 3 days.

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