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Thai Chicken Lettuce Wraps: Healthy Thai Lettuce Cups for a Quick Dinner
Jessica

Thai Chicken Lettuce Wraps

Light and flavorful lettuce cups filled with savory ground chicken, crisp vegetables, cashews, lime, and Thai sweet chili sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil
  • 1/4 cup yellow or white onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced or grated
  • 10 ounces ground chicken
  • 1/4 cup low-sodium tamari or soy sauce or coconut aminos
  • 2 tablespoons Thai sweet chili sauce
  • 1 whole lime juiced
  • 1 teaspoon maple syrup or honey or agave
  • 1/3 cup cashews chopped
  • 1/4 cup scallions chopped
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup carrots shredded
  • 1 head butter lettuce leaves separated, rinsed, and dried
  • 1 serving sesame seeds and lime wedges for serving

Equipment

  • Large skillet
  • Small mixing bowl
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Heat sesame oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened.
  2. Add garlic and ginger and cook for about 1 minute until fragrant.
  3. Add the ground chicken, breaking it apart with a wooden spoon. Cook for 4 to 5 minutes until browned and no longer pink.
  4. Whisk together tamari, Thai sweet chili sauce, lime juice, and maple syrup in a small bowl.
  5. Pour the sauce into the skillet. Stir in the chopped cashews, reduce the heat, and simmer for 2 minutes.
  6. Remove from the heat and fold in the carrots, scallions, and cilantro.
  7. Spoon the filling into the butter lettuce leaves. Garnish with sesame seeds and lime wedges before serving.

Notes

  • Dry the lettuce leaves thoroughly so the filling does not slide out.
  • Use certified gluten-free tamari for gluten-free wraps.
  • Store filling and lettuce separately for up to 3 days.