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Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps: Fresh, Healthy Flavor Explosion

Enjoy a vibrant explosion of flavor with these healthy Thai Chicken Lettuce Wraps, perfect for any gathering or weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Appetizers
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Mixture
  • 10 ounces ground chicken substitute with tofu for vegetarian
  • 1 tablespoon sesame oil or use olive oil
  • 0.25 cup onion, diced yellow or white onions
  • 2 cloves garlic minced
  • 1 tablespoon fresh minced ginger ginger paste is a substitute
  • 0.25 cup tamari or low sodium soy sauce use coconut aminos for gluten-free
  • 2 tablespoons Thai sweet red chili sauce adjust to taste
  • 1 each lime juiced
  • 1 teaspoon maple syrup, honey, or agave based on dietary preference
  • 0.33 cup cashews, chopped raw or roasted
For the Veggie Filling
  • 0.25 cup scallions, chopped substitute green onions if needed
  • 0.25 cup cilantro, fresh, chopped omit if not a favorite
  • 0.25-0.5 cup carrots, shredded use red or yellow for variety
  • sesame seeds optional, but recommended
For the Wrap
  • 1 head butter lettuce any large leaf lettuce works

Equipment

  • Large skillet
  • small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add 0.25 cup of diced onions and sauté for 2-3 minutes until translucent. Stir in 2 cloves of minced garlic and 1 tablespoon of fresh minced ginger, cooking for an additional 2 minutes.
  2. Add 10 ounces of ground chicken to the skillet, breaking it apart. Season with salt and pepper, cooking for 3-4 minutes until browned and no pink remains.
  3. In a small bowl, combine 0.25 cup of tamari, 2 tablespoons of Thai sweet red chili sauce, juice of 1 lime, and 1 teaspoon of maple syrup. Whisk until well mixed.
  4. Pour the sauce into the skillet over the cooked chicken. Stir to coat, then fold in 0.33 cup of chopped cashews. Cook on low for an additional 2 minutes.
  5. Remove from heat and mix in 0.25-0.5 cup of shredded carrots, 0.25 cup of chopped scallions, and 0.25 cup of fresh cilantro. Spoon the mixture into butter lettuce leaves and sprinkle with sesame seeds.

Nutrition

Serving: 1wrapCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days. For optimal texture, assemble wraps just before serving.

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