Description
These Thai Chicken Lettuce Wraps feature savory ground chicken, fresh herbs, and a sweet-tangy sauce, all served in crisp butter lettuce leaves for a light and flavorful dish.
Ingredients
- 1 tablespoon sesame oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound ground chicken
- 2 tablespoons Tamari (or low sodium soy sauce or coconut aminos)
- 2 tablespoons Thai sweet red chili sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup (or honey or agave)
- 1/3 cup cashews, chopped
- 2 scallions (green onions), chopped
- 1/4 cup cilantro, chopped
- 1/2 cup shredded carrots
- 1 tablespoon sesame seeds (optional, for topping)
- 1 head butter lettuce, leaves separated
Instructions
- Heat sesame oil in a pan over medium-high heat. Add diced onion and sauté for 2-3 minutes until translucent.
- Add minced garlic and ginger; cook for 2 more minutes until fragrant.
- Add ground chicken, season with salt and pepper, and cook for 3-4 minutes until browned and cooked through.
- In a small bowl, mix Tamari, Thai sweet chili sauce, lime juice, and maple syrup.
- Pour the sauce over the chicken, add chopped cashews, and stir. Simmer on low heat for 2 minutes.
- Remove from heat and stir in shredded carrots, scallions, and cilantro.
- Spoon chicken mixture into butter lettuce leaves and top with sesame seeds if desired. Serve immediately.
Notes
- Use ground turkey or tofu as a protein alternative.
- Replace cashews with water chestnuts for a nut-free version.
- Add Sriracha or chili peppers to increase spice level.
- Store filling separately from lettuce to keep wraps crisp.
Nutrition
- Serving Size: 1 wrap (approx. 1/6 of recipe)
- Calories: 210
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg
