Description
Delicious and fresh Thai Chicken Lettuce Wraps featuring ground chicken cooked in a flavorful garlic-ginger pan sauce, tossed with Thai sweet chili sauce, lime juice, and topped with crunchy cashews, scallions, cilantro, carrots, and sesame seeds. Perfect as a light main course or appetizer with a refreshing twist using crisp butter lettuce leaves.
Ingredients
Scale
Protein and Vegetables
- 10 oz ground chicken
- ¼ cup onion, diced (yellow or white)
- 2 cloves of garlic, minced
- 1 tablespoon fresh minced ginger or ginger paste
- ¼-½ cup carrots, shredded
- ¼ cup scallions, chopped
- ¼ cup cilantro, fresh chopped
- 1 head butter lettuce, leaves removed, rinsed and dried
Sauces and Oils
- 1 tablespoon sesame oil
- ¼ cup Tamari (low sodium) or soy sauce or coconut aminos
- 2 tablespoons Thai sweet red chili sauce (e.g., Trader Joe’s)
- Juice of 1 lime
- 1 teaspoon maple syrup or honey or agave
Nuts and Toppings
- ⅓ cup cashews, chopped (raw, roasted, or salted)
- Sesame seeds for topping
Instructions
- Make the garlic and ginger pan sauce: Heat a pan over medium-high heat and add the sesame oil. Once hot, add the diced onions and cook for 2-3 minutes until they start to brown and become translucent. Stir in the minced garlic and ginger, cooking for an additional 2 minutes to release their aroma.
- Cook the chicken: Add the ground chicken to the pan with the onion, garlic, and ginger mixture. Break up the chicken with a wooden spoon or spatula while tossing it in the pan sauce. Season lightly with salt and pepper. Cook for about 3-4 minutes until the chicken turns golden brown and is no longer pink.
- Prepare the Thai chili sauce: In a small bowl, whisk together the Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup until well combined.
- Add the sauce to the chicken: Sprinkle the chopped cashews over the cooked chicken in the pan, then pour the prepared sauce over everything. Toss gently to combine. Reduce heat to low and let it simmer for 2 minutes to meld flavors. Remove from heat and let it cool slightly before stirring in the shredded carrots, chopped scallions, and fresh cilantro.
- Assemble the lettuce wraps: Take a butter lettuce leaf and spoon a generous amount of the chicken mixture into it. Drizzle some of the pan sauce on top and sprinkle with sesame seeds. Repeat until all wraps are assembled and served immediately for a fresh, crunchy bite.
Notes
- Use butter lettuce for its soft, pliable leaves that make perfect wraps.
- The sweet red chili sauce provides a balance of sweet and mild heat; adjust amount to taste.
- Substitute maple syrup with honey or agave as preferred.
- Add extra veggies like bell peppers or cucumber for more crunch if desired.
- These wraps are great served as a light main dish or as flavorful appetizers.
- Make sure to dry lettuce leaves well to prevent sogginess when assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 158 kcal
- Sugar: 5 g
- Sodium: 631 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 41 mg
