Description
These Thai Chicken Lettuce Wraps offer a delicious, healthy, and easy-to-make main course that combines savory ground chicken with fresh vegetables and a tangy, slightly spicy sauce. Perfect for a low-carb dinner, these wraps provide bright flavors of ginger, lime, and cilantro wrapped in crisp butter lettuce leaves.
Ingredients
Protein and Vegetables
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- ¼ cup shredded carrots
Sauce and Seasonings
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar or honey
- 1 teaspoon sriracha (optional)
Garnish and Serving
- ¼ cup chopped cilantro
- ¼ cup chopped green onions
- Butter lettuce leaves (for serving)
- Chopped peanuts (for garnish)
- Lime wedges (for garnish)
Instructions
- Heat oil and cook chicken: Heat sesame oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Sauté aromatics: Add minced garlic, grated ginger, and finely diced red onion to the skillet. Sauté for 2-3 minutes until fragrant and the onions start to soften.
- Add vegetables: Stir in the diced red bell pepper and shredded carrots, cooking for another 2 minutes to slightly soften the vegetables.
- Prepare and add sauce: In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar (or honey), and sriracha if using. Pour this sauce into the skillet and stir thoroughly to coat all ingredients evenly.
- Finish cooking: Cook the mixture for an additional 1-2 minutes to let flavors meld, then remove from heat.
- Add fresh herbs: Stir in the chopped cilantro and green onions to add freshness and color.
- Assemble and serve: Spoon the chicken mixture into butter lettuce leaves, garnish with chopped peanuts and a squeeze of lime wedge, and serve immediately.
Notes
- For a vegetarian version, substitute ground chicken with crumbled tofu or tempeh.
- Add more sriracha for extra heat or serve it on the side.
