Description
These Thai Chicken Lettuce Wraps are a healthy, low-carb twist on the classic Asian appetizer, featuring savory ground chicken with sweet, spicy, and tangy notes, served in crisp butter lettuce cups—perfect for a quick dinner, lunch, or party appetizer.
Ingredients
- 1 tablespoon sesame oil
- ¼ cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 10 oz ground chicken
- ¼ cup low-sodium Tamari (or soy sauce or coconut aminos)
- 2 tablespoons Thai sweet red chili sauce
- Juice of 1 lime
- 1 teaspoon maple syrup (or honey or agave)
- ⅓ cup chopped cashews (raw or roasted/salted)
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- ¼–½ cup shredded carrots
- Sesame seeds for topping (optional)
- 1 head butter lettuce, leaves removed, rinsed, and dried
Instructions
- Heat sesame oil in a pan over medium-high heat. Sauté onion for 2–3 minutes until translucent.
- Add garlic and ginger, cooking for 2 more minutes until fragrant.
- Add ground chicken, breaking it apart, and cook until no longer pink (3–4 minutes).
- In a small bowl, whisk together Tamari, Thai sweet red chili sauce, lime juice, and maple syrup.
- Add cashews and sauce to the chicken. Stir and simmer for 2 minutes.
- Remove from heat and stir in carrots, scallions, and cilantro.
- Spoon filling into lettuce leaves, garnish with sesame seeds if desired, and serve immediately.
Notes
- Substitute chicken with ground turkey, beef, tofu, or plant-based meat.
- Use sunflower seeds or water chestnuts for a nut-free version.
- Adjust chili sauce or add sriracha for spice level preference.
- Add extra veggies like bell peppers or mushrooms for variety.
- Keep filling and lettuce separate for storing and reheat filling before assembling.
