Description
Thai Chicken Lettuce Wraps are a quick, fresh, and flavorful dish made with savory ground chicken, tangy chili-lime sauce, crunchy cashews, and vibrant herbs served in crisp butter lettuce leaves.
Ingredients
- 1 tablespoon sesame oil
- ¼ cup diced onion (yellow or white)
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger (or ginger paste)
- 10 ounces ground chicken
- ¼ cup tamari (low-sodium) or soy sauce (or coconut aminos)
- 2 tablespoons Thai sweet red chili sauce
- Juice of 1 lime
- 1 teaspoon maple syrup (or honey, or agave)
- ⅓ cup chopped cashews (raw or roasted)
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- ¼ to ½ cup shredded carrots
- Sesame seeds (optional, for topping)
- 1 head butter lettuce—leaves separated, rinsed, and dried
Instructions
- Heat a pan over medium-high heat, add sesame oil, and sauté the diced onion for 2–3 minutes until it starts to brown.
- Add garlic and ginger to the pan, cooking for another 2 minutes until fragrant.
- Add ground chicken, season with salt and pepper, and cook for 3–4 minutes until fully browned and cooked through.
- In a small bowl, whisk together tamari or soy sauce, Thai sweet red chili sauce, lime juice, and maple syrup.
- Sprinkle cashews over the chicken, pour in the sauce mixture, and toss to combine. Lower the heat and simmer for 2 minutes.
- Remove the pan from heat and stir in shredded carrots, scallions, and cilantro.
- Spoon the chicken mixture into butter lettuce leaves, top with sesame seeds if desired, and serve immediately.
Notes
- Use coconut aminos or gluten-free tamari for a gluten-free option.
- Ground turkey or tofu can be substituted for chicken.
- Store filling and lettuce separately to maintain freshness.
- Cashews can be replaced with sunflower or pumpkin seeds for nut-free version.
Nutrition
- Serving Size: 1 wrap
- Calories: 180
- Sugar: 4g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 35mg
