Thai Chicken Lettuce Wraps Recipe
These Thai Chicken Lettuce Wraps are a vibrant and flavorful dish featuring ground chicken cooked in a savory garlic-ginger sauce, combined with a tangy Thai sweet chili dressing and fresh herbs. Served in crisp butter lettuce leaves, these wraps are perfect as a light lunch, appetizer, or snack that’s both gluten-free and packed with a delightful combination of textures and tastes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Lunch
- Method: Sautéing
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Filling
- 1 Tablespoon sesame oil
- ¼ cup diced yellow onion (white onion works too)
- 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 or agave)
For the Garnish and Assembly
- ⅓ cup chopped cashews (raw or roasted/salted)
- ¼ cup chopped scallions
- ¼ cup fresh cilantro, chopped
- ¼ to ½ cup shredded carrots
- Sesame seeds, for topping
- 1 head butter lettuce, leaves separated, rinsed and dried
Instructions
- Heat the Oil and Onions: Heat a pan over medium-high heat and add the sesame oil. Once the oil is hot, add diced onions and cook for 2-3 minutes until they start to brown and turn translucent.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, tossing everything together and cooking for another 2 minutes to release their flavors.
- Cook the Chicken: Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula and tossing it in the pan sauce. Season lightly with salt and pepper. Cook until the chicken turns golden brown and is no longer pink, about 3-4 minutes.
- Prepare the Thai Chili Sauce: While the chicken cooks, whisk together the Tamari (or soy sauce), Thai sweet chili sauce, lime juice, and maple syrup in a small bowl.
- Combine Sauce and Chicken: Sprinkle chopped cashews over the cooked chicken and pour the sauce mixture into the pan. Toss to combine, reduce heat to low, and cook for an additional 2 minutes to let the flavors meld.
- Finish with Fresh Vegetables and Herbs: Remove the pan from heat and let cool slightly. Stir in shredded carrots, chopped scallions, and cilantro for fresh flavor and crunch.
- Assemble the Lettuce Wraps: Open each butter lettuce leaf and spoon a generous amount of the chicken mixture into it. Drizzle with some pan sauce and sprinkle sesame seeds on top. Serve immediately and enjoy!
Notes
- Butter lettuce works best as it is sturdy yet tender, perfectly holding the filling.
- If you prefer a spicier dish, add extra Thai chili sauce or a pinch of red pepper flakes.
- For a nut-free version, omit cashews or substitute with toasted pumpkin seeds.
- Make sure to dry the lettuce leaves thoroughly to prevent sogginess.
- Leftover chicken mixture can be refrigerated up to 2 days; assemble wraps fresh before serving.
Nutrition
- Serving Size: 1 cup filling with 3 lettuce leaves
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: Thai chicken lettuce wraps, gluten free, healthy wraps, ground chicken recipe, Thai appetizers, low carb wraps
Find it online: https://nayabaker.com/thai-chicken-lettuce-wraps-recipe/
