Nut-Free Thai Chicken Lettuce Wraps
Savor the bold, vibrant flavors of these Nut-Free Thai Chicken Lettuce Wraps—an easy, wholesome meal perfect for anyone seeking a quick, allergy-friendly dinner. Made with ground chicken, fresh vegetables, and a homemade sweet and tangy sauce featuring coconut aminos, lime juice, and fish sauce, this recipe is packed with savory, umami-rich goodness without the use of nuts. Crisp lettuce leaves serve as the perfect low-carb, gluten-free, and dairy-free alternative to wraps, making this dish ideal for a variety of dietary needs. Ready in just 25 minutes, these Thai-inspired lettuce wraps are great for weeknight meals or entertaining guests. Garnish with green onions and cilantro for a fresh finish, and enjoy the perfect balance of flavor and texture in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground chicken
- 3 tablespoons Coconut aminos (or low-sodium soy sauce for nut-free diets)
- 2 tablespoons Fresh lime juice
- 2 teaspoons Honey
- 1 tablespoon Fish sauce
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Red bell pepper, diced
- 1 medium Carrot, shredded
- 3 Green onion, sliced
- 1 can (8 oz) Water chestnuts, diced
- 1 tablespoon Sesame oil
- 12 leaves Romaine or butter lettuce leaves
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a small bowl, whisk together coconut aminos, lime juice, honey, and fish sauce to create the tangy and sweet sauce. Set aside.
Heat a large skillet over medium heat and add the sesame oil.
Add the minced garlic and grated ginger to the skillet. Sauté for 1–2 minutes until fragrant.
Add the ground chicken to the skillet. Cook, breaking it apart with a wooden spoon, until it is no longer pink, about 5–6 minutes.
Stir in the diced red bell pepper, shredded carrot, and water chestnuts. Cook for another 2–3 minutes until the vegetables are slightly softened.
Pour the sauce over the chicken and vegetable mixture. Stir well to evenly coat everything.
Season with salt and black pepper. Cook for an additional minute, then remove from heat.
Prepare the lettuce leaves by gently washing and patting them dry. Arrange them on a serving platter.
Spoon the chicken mixture into each lettuce leaf and top with sliced green onions and cilantro if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 45.3 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 5112 mg | 109% | |
*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.
