Thai Chicken Lettuce Wraps
These Thai chicken lettuce wraps are a fast, flavorful dinner that delivers sweet, savory, and slightly spicy bites wrapped in crisp Boston or romaine leaves, perfect for weeknights or light lunches.
Ingredients
Main Ingredients
- 1 tablespoon olive oil (or vegetable/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
- 1/4 cup fresh cilantro, chopped
- 1/3 cup sweet chili sauce find in the Asian aisle
- 1 tablespoon chunky peanut butter smooth works too
- 1/4 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
- Crushed red pepper flakes, to taste
- Boston bib lettuce or romaine leaves for serving
Instructions
Cooking
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add 1 pound ground chicken, 4 cloves minced garlic, and 1/2 chopped sweet onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, breaking the chicken up with a spatula, until no longer pink and beginning to brown (about 6–8 minutes).
- Stir in 1 cup shredded carrot, 1/2 cup shredded cabbage, and the chopped green onions. Cook another 4–5 minutes, until vegetables are tender-crisp.
- Meanwhile, whisk sauce in a small bowl: 1/3 cup sweet chili sauce, 1 tablespoon peanut butter, 1/4 tsp freshly grated ginger, 2 teaspoons low-sodium soy sauce, and crushed red pepper flakes to taste. Stir until smooth.
- Pour the sauce into the pan. Add 1/4 cup chopped cilantro. Stir well and cook 1–2 minutes so everything is heated through and coated.
- Spoon 2–3 tablespoons of the mixture into individual lettuce leaves. Serve immediately.
Notes
For best results, dry your lettuce before assembling the wraps. You can customize the recipe by swapping ground chicken for other proteins or making it vegetarian with crumbled tofu.