Thai Chicken Lettuce Wraps

They can be enjoyed as a main dish or served as an appetizer. Healthy food has never tasted so amazing! Courtesy of Lauren Allen

View the print-ready version of this recipe.

Why I Love This Recipe

• Bold Flavors—I love Thai-inspired recipes because they include fresh ingredients and bold flavors!
• Healthy—Packed with fresh vegetables, protein, and a homemade sweet sauce that’s lower in sodium than store-bought. These Thai Lettuce Wraps will leave you satisfied and energized.
• 30-Minute Meal—I love recipes that are still made from scratch that I can have on the table quick! Try this Spring Roll Bowl or Lemon Chicken Pasta!

How to Make Thai-Inspired Chicken Lettuce Wraps

Cook Chicken: Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.

Courtesy of Lauren Allen

Add Veggies: Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.

Courtesy of Lauren Allen

Make Sauce: In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth.

Courtesy of Lauren Allen

Combine: Add to pan along with chopped cilantro. Stir until blended in and heated through.

Courtesy of Lauren Allen

Serve: Spoon mixture into lettuce leaves and enjoy these Thai ground chicken lettuce wraps!

Courtesy of Lauren Allen

What is the Best Lettuce for Lettuce wraps?

You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include Boston bib lettuce and romaine hearts. The great thing about lettuce wraps is that they are easily modifiable when it comes to the filling and the wrapping. Cabbage leaves would also be a yummy substitute.

Make Ahead Instructions

All of the veggies can be chopped ahead, and the sauce can be made 2-3 days in advance. This is a great recipe for meal prep, as leftovers will keep in the fridge for several days and taste great reheated.

Recipe Variations

• Vegetables: This recipe is easily adaptable to use what you have in your fridge. Add other chopped veggies, like celery, bok choy, bean sprouts, shredded Brussels sprouts, zucchini, or summer squash. Sauté the veggies until tender when you add them to the skillet. If you add a lot of extra veggies to this recipe, you may want to make a little more sauce.
• Meat: Substitute the chicken for ground turkey or pork.
• Vegetarian: Substitute the meat for tofu, or leave it out completely, adding extra veggies instead.

Thai Chicken Lettuce Wraps

Servings 4

Ingredients

• 1 Tablespoon olive oil (vegetable or canola oil)
• 1 pound ground chicken
• 4 cloves garlic , minced
• 1/2 sweet onion , chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup carrot , shredded
• 1/2 cup finely shredded cabbage
• 3 green onions chopped

For the sauce

• 1/4 cup fresh cilantro , chopped
• 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
• 1 Tablespoon chunky peanut butter , or smooth
• 1/4 teaspoon freshly grated ginger
• 2 teaspoons low-sodium soy sauce
• crushed red pepper flakes , to taste
• Boston Bib lettuce , or romaine lettuce leaves

Instructions

1. Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.
2. Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
3. In a small bowl, combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir to coat.
4. Spoon mixture into lettuce leaves and enjoy!

Notes

Ground Chicken: Substitute ground turkey.

Vegetables: This is a great recipe to throw in any leftover veggies from your fridge, like chopped celery, bok choy, bean sprouts, shredded Brussels sprouts, zucchini, or summer squash. Sauté the veggies until tender when you add them to the skillet. If you add a lot of extra veggies to this recipe, you may want to make more sauce.

Vegetarian: Substitute the meat for tofu, or leave it out completely, adding extra veggies instead.

Make Ahead Instructions: All of the veggies can be chopped ahead, and he sauce can be made 2-3 days in advance. This is a great recipe for meal prep, as leftovers will keep in the fridge for several days and taste great reheated.

Macros Recipe Adaptation None.

Per Serving Amount 181 grams

Macros 323kcal, Fat: 17g, Carbs: 17g, Protein: 23g (serves 4) | MFP: Thai Chicken Lettuce Wraps (TBFS Macros)

Nutrition Calories: 323kcal, Carbohydrates: 17g, Protein: 23g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 680mg, Potassium: 760mg, Fiber: 2g, Sugar: 14g, Vitamin A: 2715IU, Vitamin C: 9mg, Calcium: 38mg, Iron: 1mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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