Thai Chicken Lettuce Wraps Recipe
Delicious and vibrant Thai Chicken Lettuce Wraps featuring ground chicken cooked in a savory garlic-ginger sauce, enhanced with sweet chili, lime juice, and crunchy cashews. These refreshing wraps are served in crisp butter lettuce leaves, making for a light yet flavorful meal perfect for appetizers or a healthy main dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Mixture
- 1 Tablespoon sesame oil
- ¼ cup diced onion (yellow or white)
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger or ginger paste
- 10 oz ground chicken
For the Sauce
- 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 or agave
For the Garnishes and Assembly
- ⅓ cup cashews, chopped (raw or roasted/salted)
- ¼ cup scallions, chopped
- ¼ cup fresh cilantro, chopped
- ¼–½ cup shredded carrots
- Sesame seeds for topping
- 1 head butter lettuce, leaves removed, rinsed, and dried
Instructions
- Make the garlic-ginger pan sauce: Heat a pan over medium-high heat and add the sesame oil. Once hot, add diced onions and cook for 2-3 minutes until they begin to brown and become translucent. Add minced garlic and ginger, toss to combine, and cook for another 2 minutes.
- Cook the chicken: Add ground chicken to the pan, breaking it up with a wooden spoon or spatula while tossing it in the pan sauce. Season lightly with salt and pepper. Cook for 3-4 minutes until chicken is golden brown and no longer pink.
- Prepare the Thai chili sauce: In a small bowl, whisk together the soy sauce (or tamari), Thai sweet red chili sauce, lime juice, and maple syrup (or honey/agave).
- Add the sauce and cashews to the chicken: Sprinkle chopped cashews over the cooked chicken and pour the sauce mixture into the pan. Toss everything well to coat the chicken evenly. Reduce heat to low and let cook for 2 more minutes to meld flavors. Remove pan from heat and allow to cool slightly.
- Finish with fresh vegetables and herbs: Stir in shredded carrots, chopped scallions, and fresh cilantro into the chicken mixture.
- Assemble the lettuce wraps: Take a butter lettuce leaf and place a generous spoonful of the chicken mixture inside. Drizzle with any remaining pan sauce and sprinkle sesame seeds on top. Repeat until all wraps are made. Serve immediately.
Notes
- Use butter lettuce for sturdy, pliable leaves that hold the filling well without tearing.
- Adjust the sweetness of the sauce by increasing or decreasing maple syrup or honey according to taste.
- For added heat, consider adding finely chopped fresh chili or a dash of chili flakes to the sauce.
- Substitute ground chicken with ground turkey or pork if preferred.
- Roasted cashews add a nice crunch and flavor contrast, but raw also works.
- Make sure to dry lettuce leaves thoroughly to prevent sogginess.
Keywords: Thai chicken lettuce wraps, ground chicken recipe, healthy Asian wraps, low carb appetizers, gluten-free lettuce wraps, Thai sweet chili sauce chicken
Find it online: https://annakocht.com/thai-chicken-lettuce-wraps-recipe/
