Print

Thai Chicken Lettuce Wraps Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

These Thai Chicken Lettuce Wraps offer a fresh, vibrant, and flavorful dish that combines tender ground chicken cooked in a savory garlic-ginger pan sauce with Thai sweet chili flavors. Perfect as a light appetizer or main course, the wraps are topped with crisp vegetables, chopped cashews, and sesame seeds, all served in refreshing butter lettuce leaves for a delightful blend of textures and tastes.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Fat

Ingredients

Protein & Sauce

  • 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)

Vegetables & Toppings

  • ⅓ cup cashews (chopped, raw or roasted/salted)
  • ¼ cup scallions (chopped)
  • ¼ cup cilantro (fresh, chopped)
  • ¼-½ cup carrots (shredded)
  • Sesame seeds for topping
  • 1 head butter lettuce (leaves removed, rinsed and dried)

Instructions

  1. Heat the Pan: Preheat a pan over medium-high heat and add 1 tablespoon of sesame oil; allow the oil to heat thoroughly before adding ingredients.
  2. Make the Garlic Ginger Pan Sauce: Add the diced onions to the hot oil and sauté for 2-3 minutes until they are translucent and beginning to brown. Then add minced garlic and ginger, stirring and cooking for another 2 minutes to release flavors.
  3. 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 3-4 minutes until the chicken turns golden brown and is no longer pink.
  4. Prepare the Thai Chili Sauce: In a small bowl, combine tamari (or soy sauce), Thai sweet chili sauce, lime juice, and maple syrup (or honey/agave). Mix well to blend the flavors.
  5. Add Sauce and Cashews: Sprinkle chopped cashews over the cooked chicken in the pan, then pour the prepared sauce mixture over the top. Toss everything together thoroughly, reduce heat to low, and cook for an additional 2 minutes.
  6. Combine Vegetables: Remove the pan from heat and allow it to cool slightly. Stir in shredded carrots, chopped scallions, and fresh cilantro to incorporate fresh texture and flavor.
  7. Assemble the Lettuce Wraps: Take individual butter lettuce leaves and spoon a generous amount of the chicken mixture into each. Drizzle with some of the pan sauce remaining in the pan and sprinkle sesame seeds on top as a garnish.

Notes

  • For best results, use fresh butter lettuce leaves that are sturdy enough to hold the filling without tearing.
  • Adjust the amount of Thai sweet chili sauce based on your preferred spice and sweetness level.
  • Cashews can be toasted for extra crunch and flavor if desired.
  • These wraps are best served immediately to maintain the crispness of the lettuce.

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