Thai Chicken Lettuce Wraps
These easy Thai Chicken Lettuce Wraps are bursting with bold flavor and fresh ingredients. They can be enjoyed as a main dish or served as an appetizer.
Servings: 4
Calories: 323kcal
Cost: 11
Ingredients
- 1 Tablespoon olive oil (vegetable or canola oil)
- 1 pound ground chicken
- 4 cloves garlic , minced
- 1/2 sweet onion , chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup carrot , shredded
- 1/2 cup finely shredded cabbage
- 3 green onions chopped
For the sauce
- 1/4 cup fresh cilantro , chopped
- 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
- 1 Tablespoon chunky peanut butter , or smooth
- 1/4 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
- crushed red pepper flakes , to taste
- Boston Bib lettuce , or romaine lettuce leaves
Instructions
- Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.
- Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
- In a small bowl, combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir to coat.
- Spoon mixture into lettuce leaves and enjoy!
Video
Notes
Ground Chicken: Substitute ground turkey.
Vegetables: This is a great recipe to throw in any leftover veggies from your fridge, like chopped celery, bok choy, bean sprouts, shredded Brussels sprouts, zucchini, or summer squash. Sauté the veggies until tender when you add them to the skillet. If you add a lot of extra veggies to this recipe, you may want to make more sauce.
Vegetarian: Substitute the meat for tofu, or leave it out completely, adding extra veggies instead.
Make Ahead Instructions: All of the veggies can be chopped ahead, and he sauce can be made 2-3 days in advance. This is a great recipe for meal prep, as leftovers will keep in the fridge for several days and taste great reheated.
Gluten-free Adaptations: use gluten-free sweet chili sauce, and soy sauce.
Nutrition
Calories: 323kcal | Carbohydrates: 17g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 680mg | Potassium: 760mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2715IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg
Recipe Link
Recipe Video
