Description
These Thai Chicken Lettuce Wraps are a quick and flavorful meal, combining ground chicken cooked with fresh vegetables and a tangy Thai-inspired sauce. Served in crisp butter leaf lettuce cups and topped with crunchy peanuts, red cabbage, and green onions, this dish is perfect for a light yet satisfying lunch or dinner that’s ready in just 20 minutes.
Ingredients
Scale
For the Chicken Mixture
- 2 Tbsp. olive oil, divided
- ½ cup carrots, finely diced
- 2 cloves garlic, finely minced
- 1 lb. ground chicken
- â…“ cup soy sauce or Tamari (gluten-free)
- 1 Tbsp. fresh lime juice
- 1 Tbsp. packed brown sugar or honey
- 2 tsp. fish sauce
- 1-2 tsp. Sriracha sauce, depending on desired spice level
- 1 tsp. ginger paste or fresh minced ginger
For Serving
- 1 head butter leaf lettuce (Bibb, Boston, or Iceberg)
- ¼ cup dry roasted salted peanuts
- ½ cup thinly sliced red cabbage
- ¼ cup thinly sliced green onions
Instructions
- Cook the Veggies: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add finely diced carrots and sauté for 3-4 minutes until they become soft. Next, stir in the minced garlic and cook for an additional 30 to 60 seconds until fragrant.
- Add the Meat: Push the cooked vegetables to one side of the skillet. Add the remaining tablespoon of olive oil and the ground chicken to the empty side. Cook over medium heat for 4-5 minutes, stirring occasionally. Crumble the chicken using a potato masher or the back of a fork to break it into smaller pieces, cooking until it is almost fully cooked through.
- Make the Sauce: In a medium bowl, whisk together soy sauce or Tamari, lime juice, brown sugar or honey, fish sauce, Sriracha, and ginger paste until well combined. Pour this sauce into the skillet with the chicken mixture. Reduce the heat to medium-low and simmer for 3 minutes, allowing the sauce to infuse the chicken and thicken slightly.
- Serve: Immediately spoon the Thai chicken mixture into the butter leaf lettuce leaves or cups. Top with dry roasted salted peanuts, thinly sliced red cabbage, and green onions for extra crunch and flavor. Enjoy your fresh and tasty Thai Chicken Lettuce Wraps!
Notes
- You can adjust the spiciness by varying the amount of Sriracha sauce according to your taste preferences.
- To make this dish gluten-free, use gluten-free Tamari instead of soy sauce.
- For a sweeter option, substitute brown sugar with honey.
- Butter leaf lettuce works best for wrapping, but Boston or iceberg lettuce can be used as alternatives.
- Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 2 days.