Thai Chicken Lettuce Wraps
Delicious Thai chicken lettuce wraps make a perfect appetizer or main dish.
Equipment
- pan
Ingredients
- 1 Tablespoon sesame oil
- 0.25 cup onion, diced I used yellow. White onion works too.
- 2 cloves garlic
- 1 Tablespoon fresh minced ginger or ginger paste
- 10 oz ground chicken
- 0.25 cup Tamari or soy sauce low sodium or coconut aminos
- 2 Tablespoon Thai sweet red chili sauce we love Trader Joe's
- 1 piece lime juice of
- 1 teaspoon maple syrup or honey agave
- 0.33 cup cashews, chopped raw or roasted/salted
- 0.25 cup scallions, chopped
- 0.25 cup cilantro, fresh, chopped
- 0.25-0.5 cup carrots, shredded
- sesame seeds for topping
- 1 head butter lettuce leaves removed, rinsed and dried
Instructions
- Make the garlic, ginger pan sauce. Heat a pan to medium high heat and add the oil. Once hot, add in the onions. Cook for 2-3 minutes until brown and translucent. Add in garlic and ginger. Cook for 2 minutes.
- Add the ground chicken to the pan, breaking it up with a wooden spoon and seasoning with salt and pepper. Cook until golden brown and no longer pink, about 3-4 minutes.
- In a small bowl, combine soy sauce, chili sauce, lime juice, and honey.
- Add the sauce to the chicken, sprinkle with chopped cashews, toss to combine, reduce heat to low, and cook for 2 more minutes. Stir in carrots, scallions, and cilantro.
- Assemble the lettuce wraps by adding a spoonful of chicken mixture into a lettuce leaf, topping with pan sauce and sesame seeds.
Notes
Nutritional information varies based on filling; info is for approximately 2 wraps. To prepare lettuce, tear leaves from the bulb and rinse under running water. Place leaves on a paper towel to dry before assembling wraps.
Nutrition
Serving: 1wrapCalories: 158kcal
Tried this recipe?Let us know how it was!