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Thai Chicken Lettuce Wraps (Whole30) Recipe

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4.1 from 9 reviews

These Thai Chicken Lettuce Wraps are a flavorful and fresh Whole30-compliant dish featuring ground chicken sautéed with aromatic ginger and shallots, served in crisp romaine leaves with mango, cabbage, and a creamy almond butter coconut sauce. Perfect for a light, healthy meal with a balance of spicy, sweet, and savory notes.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Carb

Ingredients

Wrap Ingredients

  • 1 head romaine lettuce
  • 1 cup red cabbage, shredded
  • 1 mango, sliced
  • 1/2 cup sunflower seeds, roasted (or substitute cashews or almonds)
  • Cilantro and Thai basil, for garnish
  • Red chillis, optional

Chicken Mixture

  • 1 tablespoon sesame oil
  • 1 pound ground chicken (or ground turkey)
  • 1/4 cup fresh ginger, grated
  • 1/4 cup Thai shallots, minced
  • 2 tablespoons coconut aminos (or Tamari/soy sauce)
  • 1/2 tablespoon chilli sauce (or more, to taste)
  • 1/4 teaspoon sea salt (or more, to taste)

Sauce Ingredients

  • 1/4 cup almond butter (or sunflower seed butter, no sugar added)
  • 1/4 cup coconut milk (full fat, canned)
  • 1 tablespoon rice wine vinegar
  • 1 1/2 tablespoons coconut aminos
  • 1/2 tablespoon fresh lime juice (from half a large lime)
  • 1/2 teaspoon chilli sauce
  • 1 teaspoon sesame oil
  • Pinch of salt (to taste)

Instructions

  1. Prepare the sauce: Add all the sauce ingredients into a blender. Blend until smooth and light and airy in texture. Set aside until ready to serve.
  2. Sauté aromatics: In a large skillet, heat the sesame oil over medium heat. Add the minced shallots and grated ginger, sautéing for about 5 minutes until fragrant and softened.
  3. Cook the chicken: Add the ground chicken to the skillet, breaking it up as it cooks. Continue cooking for approximately 10 minutes until the chicken is fully cooked through.
  4. Season the chicken: Stir in the coconut aminos, chili sauce, and sea salt. Taste and adjust seasoning as needed for your preferred flavor balance.
  5. Assemble the wraps: Lay out lettuce leaves on plates. Add a slice of mango, some fresh cilantro or Thai basil, and shredded red cabbage to each lettuce leaf.
  6. Add chicken mixture: Spoon some of the cooked ground chicken mixture onto each prepared lettuce leaf.
  7. Serve: Serve the lettuce wraps with the prepared dipping sauce alongside or drizzle a little sauce over each wrap. Optionally, garnish with toasted almonds, cashews, or crunchy sunflower seeds, and add extra sriracha for a spicy kick if desired.

Notes

  • For a nut-free option, substitute almond butter and nuts with sunflower seed butter and roasted sunflower seeds.
  • Ground turkey can be used instead of chicken for a leaner protein.
  • Adjust chili sauce amounts according to your heat preference.
  • The sauce can be whisked manually but blending provides a lighter texture.
  • Use fresh herbs like cilantro or Thai basil for authentic Thai flavor.
  • The recipe is Whole30 compliant, low carb, and paleo-friendly.

Find it online: https://cheftinaskitchen.com/thai-chicken-lettuce-wraps-whole30-recipe/