High Protein Thai Chicken Lettuce Wraps
Elevate your weeknight dinner game with these High Protein Thai Chicken Lettuce Wraps, a light yet satisfying dish that's packed with bold flavors and wholesome ingredients. This recipe combines lean ground chicken with aromatics like garlic and ginger, then tosses it in a savory, nutty Thai-inspired sauce made with soy sauce, fish sauce, natural peanut butter, and a hint of lime juice for zesty brightness. Crunchy water chestnuts, shredded carrots, and scallions add texture and color, while butter lettuce leaves serve as the perfect low-carb, gluten-free vessel for enjoying every bite. Ready in just 30 minutes, these wraps are a delicious go-to for healthy meals that don’t skimp on flavor. Top with crushed peanuts, sesame seeds, or extra chili flakes for a customizable finish that keeps everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound Ground chicken (lean, 93% lean or higher)
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Peanut butter (natural, unsweetened)
- 1 tablespoon Rice vinegar
- 1 tablespoon Lime juice, freshly squeezed
- 1 teaspoon Honey
- 0.5 teaspoon Red chili flakes (optional for spice)
- 1 medium Carrot, finely shredded
- 2 stalks Scallions, thinly sliced
- 1 can (8 ounces) Water chestnuts, diced
- 0.25 cup Cilantro leaves, chopped
- 10 leaves Butter lettuce leaves (or iceberg lettuce, for wrapping)
- 2 tablespoons Crushed peanuts (optional for topping)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the ground chicken to the skillet. Break it apart with a wooden spoon and cook until it's no longer pink, about 5–7 minutes.
In a small bowl, whisk together the soy sauce, fish sauce, peanut butter, rice vinegar, lime juice, honey, and red chili flakes (if using) until smooth.
Pour the sauce into the skillet with the cooked chicken and stir to evenly coat. Reduce the heat to low and simmer for 2 minutes to allow the flavors to meld.
Stir in the shredded carrot, sliced scallions, and diced water chestnuts. Cook for another 2 minutes until the vegetables are just tender.
Remove the skillet from the heat and stir in the chopped cilantro.
To assemble, spoon the chicken mixture into the center of each butter lettuce leaf.
Garnish with crushed peanuts and sesame seeds, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 31.5 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4078 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
