Easy Thai Chicken Lettuce Wraps Recipe
These tangy Thai Chicken Lettuce Wraps are really easy to make and result in an excellent packable lunch or quick and easy dinner!
Servings: 8 wraps
Ingredients
For the chicken:
- 1 teaspoon sesame oil
- 1 pound ground chicken you can use a combination of breast and thigh meat
- ¾ cup chopped yellow onion
- 2 cloves garlic minced
- ¼ cup plus 1 tablespoon Tamari
- 1 teaspoon ground ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons smooth peanut butter
- 1 teaspoon sambal
- 1 ½ teaspoons white miso paste
- ¾ teaspoon dark brown sugar
- 1 tablespoon sesame oil
- ⅛ teaspoon ground black pepper
- 1 cup water chestnuts minced
- 2 tablespoons minced green onion
For the wraps:
- 8 butter lettuce leaves
- ½ cup julienned carrots
- ⅓ cup shredded napa cabbage
- ¼ cup roasted peanuts
- chopped cilantro for garnish
Instructions
- Cook the chicken. Heat 1 teaspoon of sesame oil in a medium sauté pan over medium-high heat. Add chicken and cook until browned and crumbly, about 5 minutes. Add onion and garlic; sauteé for an additional minute or two.
- Add the seasonings. Add tamari, ginger, vinegar, sambal, peanut butter, miso, sugar and ground pepper. Stir until well mixed. Cook for 10 minutes until the sauce thickens and is mostly absorbed. Add water chestnuts and green onions to the mixture and stir to incorporate. Turn the heat to low to keep the chicken mixture warm while finishing the prep.
- Assemble the wraps. To serve the lettuce wraps, place a leaf of lettuce on a plate or serving tray. Add a scoop of hte chicken mixture. Top with carrots, cabbage and peanuts. Garnish with cilantro if desired. Repeat with remaining lettuce leaves. Serve immediately.
Notes
You can substitute soy sauce for the tamari.