Description
These Thai Chicken Lettuce Wraps are a quick, flavorful, and healthy dish 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 made from tamari, sweet chili sauce, lime juice, and a touch of maple syrup. Served in crisp butter lettuce leaves and topped with crunchy cashews, fresh scallions, cilantro, shredded carrots, and sesame seeds, these wraps offer a delicious balance of savory, sweet, and fresh flavors in every bite.
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
- 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)
- ⅓ cup cashews, chopped (raw or roasted/salted)
- ¼ cup scallions, chopped
- ¼ cup fresh cilantro, chopped
- ¼-½ cup shredded carrots
- Sesame seeds for topping
- 1 head butter lettuce, leaves removed, rinsed, and dried
Instructions
- Heat the Pan: Preheat a pan to medium-high heat to prepare for cooking the aromatics.
- Make the Garlic Ginger Pan Sauce: Add sesame oil to the hot pan. Once hot, add the diced onions and cook for 2-3 minutes until they start to brown and become translucent. Add minced garlic and ginger, tossing everything together, and cook for an additional 2 minutes to release the flavors.
- 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 about 3-4 minutes until the chicken turns golden brown and is no longer pink inside.
- Prepare the Thai Chili Sauce: While the chicken cooks, combine tamari or soy sauce, Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl. Mix until thoroughly combined.
- Add Sauce and Cashews: Sprinkle the chopped cashews over the chicken in the pan, pour in the prepared sauce, and toss everything together. Reduce heat to low and let the mixture simmer for 2 minutes to allow flavors to meld.
- Stir in Fresh Ingredients: Remove the pan from heat and let it cool slightly. Stir in shredded carrots, chopped scallions, and cilantro for freshness and crunch.
- Assemble Lettuce Wraps: Take a butter lettuce leaf, add a generous spoonful of the chicken mixture, drizzle with some pan sauce, and sprinkle sesame seeds on top. Repeat until all the mixture is used and wraps are assembled.
Notes
- Use butter lettuce leaves as they are soft and pliable, making perfect wraps.
- For a vegetarian version, substitute ground chicken with finely chopped mushrooms or plant-based ground meat alternatives.
- Adjust the amount of Thai sweet chili sauce to your preferred spice level.
- Ensure lettuce leaves are well rinsed and dried to prevent sogginess.
- If cashews are salted, reduce added salt to maintain balanced seasoning.
- Leftover filling can be stored in the refrigerator for up to 2 days, but assemble wraps fresh to keep lettuce crisp.
