Thai Chicken Lettuce Wraps
Discover a vibrant explosion of flavor with these incredibly fresh Thai Chicken Lettuce Wraps. Lean ground chicken is sautéed with aromatic ginger and garlic, then tossed in a delectable sweet and savory sauce featuring lime, chili, and tamari. Served in crisp butter lettuce cups, this dish delivers a perfect balance of textures and tastes, making it an ideal choice for a quick, healthy, and satisfying meal.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
3-4 servings
Keywords
Why This Recipe Delivers
- Packed with fresh, vibrant Thai-inspired flavors for a truly satisfying experience.
- Incredibly quick to prepare and cook, making it perfect for busy weeknights.
- A naturally healthy and low-carb friendly meal, rich in protein and fresh vegetables.
- Offers a wonderful textural contrast with tender chicken, crunchy cashews, and crisp lettuce.
- Easily customizable to your preferred spice level and dietary needs.
Ingredients
- 15 ml (1 Tablespoon) sesame oil
- 60 g (1/4 cup) yellow or white onion, finely diced
- 2 cloves garlic, minced
- 15 g (1 Tablespoon) fresh ginger, minced or ginger paste
- 280 g (10 oz) ground chicken
- Pinch of salt and freshly ground black pepper, to taste
- 60 ml (1/4 cup) Tamari (low sodium), soy sauce, or coconut aminos
- 30 ml (2 Tablespoons) Thai sweet red chili sauce
- Juice of 1 lime (approximately 15-20 ml)
- 5 ml (1 teaspoon) maple syrup, honey, or agave
- 40 g (1/3 cup) cashews, chopped (raw or roasted/salted)
- 15 g (1/4 cup) scallions, chopped (green onions)
- 10 g (1/4 cup) fresh cilantro, chopped
- 30-60 g (1/4-1/2 cup) carrots, shredded
- 5 g (1 teaspoon) sesame seeds, for topping
- 1 head butter lettuce, leaves separated, rinsed, and thoroughly dried
Instructions
- Prepare your mise en place. Finely dice the onion, mince the garlic and ginger, chop the cashews, scallions, and cilantro, shred the carrots, and juice the lime. Separate, rinse, and thoroughly dry the butter lettuce leaves.
- Create the aromatic base. Heat the sesame oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the diced onion and sauté for 2-3 minutes until it begins to soften, turn translucent, and develop a slight golden color. Next, add the minced garlic and ginger, stirring constantly for an additional 2 minutes until fragrant.
- Cook the ground chicken. Add the ground chicken to the pan with the cooked aromatics. Using a wooden spoon or spatula, break up the chicken as it cooks, ensuring it browns evenly. Season lightly with salt and pepper. Continue to cook for 3-4 minutes, or until the chicken is no longer pink and begins to turn golden brown.
- Whisk together the sauce. While the chicken cooks, combine the Tamari (or soy sauce/coconut aminos), Thai sweet red chili sauce, fresh lime juice, and maple syrup (or honey/agave) in a small bowl. Whisk thoroughly until all ingredients are well combined and the sweetener has dissolved.
- Combine sauce and chicken. Sprinkle the chopped cashews over the cooked chicken in the pan. Pour the prepared sauce over the chicken and cashews. Toss everything together to coat the chicken evenly. Reduce the heat to low and allow the mixture to simmer gently for 2 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Finish the filling. Remove the pan from the heat. Allow the chicken mixture to cool for a few minutes before stirring in the shredded carrots, chopped scallions, and fresh cilantro. This cooling step helps to maintain the fresh, vibrant texture of the herbs and carrots.
- Assemble and serve. To assemble the lettuce wraps, gently cup a large lettuce leaf in your hand. Spoon a generous amount of the warm chicken filling into the center of the leaf. Garnish with a sprinkle of sesame seeds. Serve immediately with extra lime wedges or chili sauce on the side if desired. Repeat with remaining ingredients.
Tools You’ll Need
- Large skillet or wok
- Cutting board
- Sharp chef's knife
- Measuring spoons and cups
- Small mixing bowl
- Wooden spoon or spatula
- Whisk
Essential Success Tips
- Ensure your lettuce leaves are completely dry after rinsing; this prevents soggy wraps and maintains their crispness.
- Avoid overcrowding the pan when cooking the chicken; cook in batches if necessary to ensure even browning and not steaming.
- For the best flavor, use fresh lime juice and ginger; their bright notes are key to authentic Thai taste.
- Taste and adjust the sauce before adding it to the chicken. Feel free to add more chili sauce for heat or maple syrup for sweetness.
- Prep all your ingredients (mise en place) before you start cooking, as the actual cooking process is quite fast.
Professional Cooking Secrets
- Toasting the cashews lightly in a dry pan before adding them to the mixture will enhance their nutty flavor and provide a deeper crunch.
- For an extra layer of umami, consider adding a dash of fish sauce (nam pla) to your sauce mixture along with the tamari and chili sauce.
- If you prefer a spicier kick, infuse your sesame oil with a few red chili flakes as it heats, or add a small amount of finely minced bird's eye chili along with the garlic and ginger.
Notes
- Storage: Leftover chicken filling can be stored in an airtight container in the refrigerator for up to 3 days. Store lettuce leaves separately. Reheat the filling gently before serving with fresh lettuce cups.
- Lettuce varieties: While butter lettuce is ideal for its soft texture and cup-like shape, Bibb lettuce, Romaine hearts, or even large endive spears can be used as alternatives.
- Variations: Feel free to substitute ground chicken with ground turkey, pork, or even firm crumbled tofu for a vegetarian option. Add other finely diced vegetables like bell peppers or water chestnuts for more texture.
Frequently Asked Questions
Can I prepare the chicken filling ahead of time?
Yes, the chicken filling can be cooked and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before assembling the wraps. Prepare the fresh ingredients like carrots and herbs just before serving for best results.
What if I don't have fresh ginger?
Ginger paste is a good substitute if fresh ginger is unavailable. Use the same quantity. While fresh ginger offers a brighter, more pungent flavor, ginger paste will still provide the essential aromatic notes for the dish.
How can I make this dish spicier?
To increase the heat, you can add more Thai sweet red chili sauce to the sauce mixture. For an extra kick, finely mince a fresh bird's eye chili and sauté it with the garlic and ginger, or stir in a teaspoon of Sriracha or chili garlic sauce at the end.
Nutrition Facts (Per Serving)
Calories: Approximately 380 per serving, Protein: 28g, Fat: 22g, Carbohydrates: 18g (includes fiber and sugars from sauce), Fiber: 3g, Sodium: 650mg (varies with tamari/soy sauce choice).
Allergy Information
Contains soy (if using Tamari/soy sauce), sesame, and tree nuts (cashews). For a gluten-free version, ensure you use Tamari or coconut aminos instead of regular soy sauce. Always check labels for all ingredients if managing severe allergies.
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