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Thai Chicken Lettuce Wraps Recipe

Thai Chicken Lettuce Wraps Recipe
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Craving something light yet flavorful? Try our Thai Chicken Lettuce Wraps 🌿! Packed with fresh ingredients and a burst of Thai flavors, they’re perfect for a healthy lunch or dinner. Ready in just 15 minutes!

Ingredients

  • 1 Tablespoon sesame oil – Adds a nutty flavor and aroma.
  • ¼ cup onion, diced – Provides a sweet and sharp base.
  • 2 cloves of garlic – Infuses the dish with its pungent flavor.
  • 1 tablespoon fresh minced ginger – Brings a spicy, warm note.
  • 10 oz ground chicken – The protein base, light and versatile.
  • ¼ cup Tamari (low sodium) or soy sauce, coconut aminos – Offers a salty depth.
  • 2 Tablespoon Thai sweet red chili sauce – Introduces a sweet heat.
  • Juice of 1 lime – Adds a fresh, tangy kick.
  • 1 teaspoon maple syrup or honey, agave – A touch of sweetness.
  • â…“ cup cashews, chopped – Provides crunch and richness.
  • ¼ cup scallions, chopped – A burst of color and sharpness.
  • ¼ cup cilantro, fresh, chopped – Adds a fresh, herby brightness.
  • ¼–½ cup carrots, shredded – Sweetness and texture.
  • Sesame seeds for topping (optional) – Adds crunch and visual appeal.
  • 1 head butter lettuce – The crisp, tender wrap.

Instructions

  1. Make the Garlic, Ginger Pan Sauce: Heat the sesame oil in a pan over medium-high heat. Add the diced onions, cooking until they start to brown and turn translucent. Incorporate the garlic and ginger, cooking for an additional 2 minutes.
  2. Cook the Chicken: Introduce the ground chicken to the pan, breaking it up with a wooden spoon. Season with a pinch of salt and pepper. Cook until golden brown with no pink remaining.
  3. Prepare the Thai Chili Sauce: In a small bowl, mix the soy sauce, Thai sweet red chili sauce, lime juice, and your choice of sweetener until well combined.
  4. Combine Chicken and Sauce: Sprinkle the chopped cashews over the chicken, then pour the sauce mixture into the pan. Stir well, reduce the heat to low, and let simmer for 2 minutes. Remove from heat and let cool slightly before stirring in the carrots, scallions, and cilantro.
  5. Assemble the Wraps: Take a lettuce leaf, place a spoonful of the chicken mixture in the center, and optionally top with sesame seeds. Repeat with the remaining lettuce leaves and filling.

Notes

  • For an extra flavor boost, toast the cashews lightly before adding them to the dish.
  • If butter lettuce is unavailable, romaine hearts or iceberg lettuce are great alternatives for the wraps.
  • A drizzle of extra lime juice just before serving can enhance the freshness of each wrap.
  • Store leftover chicken filling in an airtight container in the refrigerator for up to three days. It’s best to keep the lettuce separate to maintain its crispness.
  • The filling can also be frozen for up to a month. Thaw in the refrigerator overnight before reheating.
  • Gently reheat the chicken mixture on the stove over low heat, adding a splash of water or soy sauce to moisten. Avoid microwaving, as it can make the chicken rubbery.

Nutrition

Find it online: https://recipesmentor.com/thai-chicken-lettuce-wraps-recipe/