Thai Chicken Lettuce Wraps
Bursting with the exotic flavors of Southeast Asia, these Thai Chicken Lettuce Wraps are a light yet satisfying dish perfect for busy weeknights or entertaining guests. Tender ground chicken is infused with the vibrant medley of garlic, ginger, soy sauce, fish sauce, lime juice, and a touch of chili paste for a spicy kick. Enhanced by crunchy water chestnuts, sweet red bell peppers, and fresh herbs like cilantro and green onion, this protein-packed filling is served atop crisp lettuce leaves, creating a refreshing, low-carb alternative to traditional wraps. Topped with chopped peanuts for added texture, these hand-held delights are ready in just 35 minutes and are as fun to eat as they are flavorful. Ideal for those seeking a healthy, gluten-free appetizer or meal, these wraps deliver authentic Thai-style flavors right to your table.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 unit Red bell pepper, finely diced
- 2 units Shallots, finely chopped
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 tablespoon Chili paste or Sriracha
- 1 can (8 oz) Water chestnuts, drained and chopped
- 3 units Green onions, thinly sliced
- 1 cup Fresh cilantro, chopped
- 12 leaves Butter lettuce or iceberg lettuce leaves
- 0.5 cup Roasted peanuts, chopped
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
Stir in the ground chicken, breaking it into smaller pieces with a spatula, and cook until it is no longer pink, about 5-6 minutes.
Add the diced red bell pepper and chopped shallots to the skillet and cook for another 2-3 minutes until they begin to soften.
In a small bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, and chili paste or Sriracha.
Pour the sauce mixture into the skillet and stir to combine all ingredients.
Add the chopped water chestnuts, and let the mixture simmer for another 3 minutes, allowing the flavors to meld together.
Stir in the sliced green onions and chopped cilantro, and remove from heat.
Arrange the lettuce leaves on a serving plate and spoon the chicken mixture onto each leaf.
Garnish with the chopped roasted peanuts.
Serve immediately and enjoy as a hand-held wrap.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 37.8 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5900 mg | 126% | |
*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.
