Thai Chicken Lettuce Wraps
Craving something fresh and exciting? Try these Thai Chicken Lettuce Wraps, packed with savory ground chicken, vibrant vegetables, and aromatic herbs. They're not just delicious; they're also a light and healthy meal option perfect for any occasion. Get ready to impress your family and friends with this easy weeknight dinner!
Equipment
- Frying Pan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 tablespoons peanut oil
- 0.5 pound 93% lean ground chicken
- 0.25 cup shallots diced (about 2 large shallots)
- 1 tablespoon fresh garlic minced
- 0.75 cup cucumber diced (about 1/2 large cucumber)
- 0.5 cup red bell pepper diced (about 1/2 large pepper)
- 0.25 cup green onions chopped
- 0.25 cup fresh Thai basil roughly chopped
- 3 tablespoons fresh mint chopped
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon Thai chili minced (1/2 chili)
- 1 tablespoon coconut sugar
- 0.5 tablespoon fresh garlic minced
- 1 serving Chopped peanuts for garnish
- Lettuce of choice
Instructions
- Heat 1 tablespoon of peanut oil in a medium pan on medium heat. Cook the ground chicken until no longer pink inside, about 10 minutes. Transfer to a plate and set aside for later use.
- Heat the remaining oil in a small pan over medium-high heat and cook the shallots and garlic until they are soft, about 2-3 minutes.
- Combine all the salad ingredients, excluding the fish sauce, in a large bowl. Add in garlic, shallots, and chicken and stir until well combined.
- Pour the fish sauce over the chicken and vegetable mixture and toss until it is evenly coated. Set aside.
- Combine all the dipping sauce ingredients and stir until the sugar is dissolved.
- Fill each lettuce cup with chicken/vegetable mixture and top with chopped nuts and a drizzle of sauce (or you can dip the wrap into the sauce).
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat the chicken mixture before serving.
- Freezing: You can freeze the cooked chicken mixture for up to a month. Just thaw and reheat before using in your wraps.
- Pairing: Serve these wraps with a side of jasmine rice or a light salad for a complete meal.
- Experiment with Proteins: Try using shrimp or tofu instead of chicken for a different twist.
- Herb Alternatives: If you can’t find Thai basil, feel free to substitute with regular basil or even cilantro.