Description
Thai Lettuce Wraps are a fresh and flavorful dish featuring savory ground chicken combined with crisp vegetables, aromatic garlic and ginger, and a sweet-spicy Thai-inspired sauce. Served in crunchy butter lettuce cups, they offer a light yet satisfying option perfect for dinner, appetizers, or a healthy lunch.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 tablespoon vegetable or avocado oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, finely diced
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 head butter lettuce or iceberg lettuce, leaves separated
- 1/4 cup chopped roasted peanuts, optional
For the Thai Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha, or more to taste
- 1/2 teaspoon rice vinegar
Instructions
- Prepare the Thai Sauce: In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, lime juice, honey, sesame oil, sriracha, and rice vinegar until well combined and set aside.
- Cook the Ground Chicken: Heat the vegetable or avocado oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5 to 7 minutes, breaking it apart with a spoon frequently, until it is browned and cooked through.
- Sauté Aromatics: Add the finely diced onion, minced garlic, and grated ginger to the skillet. Cook for 2 to 3 minutes until the mixture is fragrant and the onions have softened.
- Add Vegetables: Stir in the diced red bell pepper and shredded carrots, cooking for an additional 2 to 3 minutes to soften the vegetables slightly.
- Add Sauce and Simmer: Pour the prepared Thai sauce over the chicken and vegetable mixture. Stir thoroughly to coat everything evenly, then cook for 1 to 2 minutes until the sauce thickens slightly and clings to the ingredients.
- Finish with Fresh Herbs: Remove the skillet from heat and stir in the sliced green onions and chopped cilantro for a fresh burst of flavor.
- Assemble the Wraps: Spoon the warm chicken mixture into separated butter lettuce leaves. Optionally, top with chopped roasted peanuts and extra cilantro. Serve immediately with lime wedges on the side for extra tang.
Notes
- Ground turkey, pork, or beef can be used as alternatives to ground chicken.
- Choose sturdy lettuce leaves such as butter or iceberg lettuce to prevent tearing and hold the filling securely.
- Add water chestnuts or finely chopped mushrooms for additional crunch and texture.
- For a gluten-free version, substitute tamari or coconut aminos for soy sauce and use gluten-free hoisin sauce.
- Adjust the amount of sriracha to suit your preferred spice level.
- Store the chicken filling separately from the lettuce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course, Lunch
- Method: Stovetop
- Cuisine: Thai, Asian
