Thai Chicken Lettuce Wraps Recipe
These Thai Chicken Lettuce Wraps offer a light, flavorful, and fresh way to enjoy ground chicken packed with Thai-inspired spices. The combination of savory soy-based sauce, a hint of sweetness from chili sauce and maple syrup, fresh herbs, crunchy cashews, and crisp butter lettuce creates a perfect balance of textures and tastes. Perfect as a healthy appetizer or a satisfying low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings (about 3-4 lettuce wraps per serving) 1x
- Category: Appetizer, Main Course
- Method: Sautéing, Assembly
- Cuisine: Thai
- Diet: Low Calorie
Ingredients
Scale
Main 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 oz ground chicken
Sauce & Seasonings
- 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)
- Salt and pepper, to taste
Additional Toppings and Wrap Components
- ⅓ cup chopped cashews (raw or roasted/salted)
- ¼ cup chopped scallions
- ¼ cup fresh cilantro, chopped
- ¼ to ½ cup shredded carrots
- Sesame seeds for topping
- 1 head butter lettuce, leaves removed, rinsed and dried
Instructions
- Heat the oil and onion: 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.
- Cook garlic and ginger: Add the minced garlic and fresh ginger to the pan with the onions. Stir and cook for another 2 minutes to release their flavors.
- Cook the ground chicken: Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook for 3-4 minutes until the chicken is browned and no longer pink.
- Prepare the sauce: In a small bowl, combine the Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup. Mix well to make the flavorful sauce.
- Add sauce and cashews: Pour the sauce over the cooked chicken and sprinkle the chopped cashews on top. Stir well to combine everything evenly.
- Simmer on low heat: Reduce the heat to low and let the chicken, sauce, and cashews cook together for 2 minutes to absorb the flavors.
- Finish the mixture: Remove the pan from heat and stir in the shredded carrots, chopped scallions, and fresh cilantro for brightness and crunch.
- Assemble the wraps: Take a butter lettuce leaf, spoon a generous amount of the chicken mixture into the center, and top with some of the pan sauce and sesame seeds. Repeat until all wraps are assembled.
Notes
- Butter lettuce works best for wraps because of its soft, pliable leaves that hold the filling well.
- You can substitute ground chicken with ground turkey or tofu for variation.
- The Thai sweet red chili sauce adds the necessary sweetness and spice; adjust the amount based on your heat preference.
- Store leftover filling separately from lettuce to keep the leaves crisp.
- For a nut-free version, omit cashews or replace them with toasted pumpkin seeds.
- Ensure lettuce leaves are thoroughly rinsed and dried to prevent sogginess.
Nutrition
- Serving Size: 1 serving (about 3-4 wraps)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 75 mg
Keywords: Thai chicken lettuce wraps, low carb wraps, healthy chicken recipe, Thai chicken, lettuce wraps, ground chicken recipe