Thai Chicken and Rice Lettuce Wraps
Transform your meal routine with these vibrant and flavorful Thai Chicken and Rice Lettuce Wraps! Packed with tender chicken, fragrant jasmine rice, and a perfectly balanced tangy-salty-sweet sauce made with soy sauce, fish sauce, lime juice, and brown sugar, this recipe offers a delightful fusion of textures and tastes. Served in crisp, refreshing lettuce leaves, each wrap is topped with crunchy carrots, fresh cilantro, sliced green onions, and an optional garnish of crushed peanuts for an irresistible crunch. Ready in just 35 minutes, these low-carb wraps make a light yet satisfying option for weeknight dinners, casual gatherings, or meal prep. Dive into this easy and healthy recipe that brings the vibrant flavors of Thai cuisine to your table!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 cups Cooked jasmine rice
- 12 pieces Romaine or butter lettuce leaves
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Brown sugar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Chili flakes
- 1 tablespoon Peanut oil or vegetable oil
- 2 stalks Green onions, thinly sliced
- 1 medium Carrot, julienned
- 0.25 cup Cilantro leaves, roughly chopped
- 0.25 cup Crushed peanuts (optional)
Instructions
Begin by preparing the sauce. In a small bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ginger, and chili flakes. Stir until sugar dissolves and set aside.
Cut the chicken breast into small bite-sized pieces. Heat the peanut oil in a large skillet or wok over medium heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center.
Pour the prepared sauce over the chicken in the skillet. Stir to coat the chicken evenly. Cook for an additional 2-3 minutes until the sauce slightly thickens.
Add the cooked jasmine rice to the skillet and toss everything together until combined. Remove the mixture from heat.
Prepare the lettuce leaves by rinsing them under cold water and patting them dry with paper towels.
To assemble, spoon the chicken and rice mixture into the center of each lettuce leaf. Top with julienned carrots, sliced green onions, chopped cilantro, and crushed peanuts, if using.
Serve immediately by folding the lettuce around the filling like a wrap. Enjoy your Thai Chicken and Rice Lettuce Wraps!
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.6 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2846 mg | 61% | |
*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.
