Thai Chicken Lettuce Wraps are a flavorful, healthy option for lunch or a light dinner, packed with savory ground chicken and fresh vegetables. These wraps bring the irresistible flavors of Thai cuisine to your table, while also being a low-carb meal alternative.
Ingredients
Scale:
1 lb ground chicken
2 tablespoons vegetable oil (or sesame oil)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, diced
1 carrot, grated
1/4 cup green onions, chopped
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1/4 cup fresh cilantro, chopped
1/4 cup creamy peanut butter (optional)
2 tablespoons soy sauce (optional)
1 tablespoon lime juice (optional)
1 teaspoon honey or maple syrup (optional)
Water to thin peanut sauce as needed
1 head of lettuce (such as butter lettuce or romaine)
Sliced cucumbers, for garnish
Sliced jalapeños, for garnish
Instructions
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger, sautéing until fragrant, about 30 seconds.
Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, approximately 5-7 minutes.
Stir in the diced red bell pepper and grated carrot, cooking for another 2-3 minutes until the vegetables have softened slightly.
Mix in the soy sauce, fish sauce, lime juice, brown sugar, and chopped green onions. Stir to combine, cooking for an additional 2 minutes. Remove from heat and fold in the chopped cilantro.
If using, prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, and enough water to reach your desired consistency.
To serve, spoon the chicken mixture into the lettuce leaves. Drizzle with peanut sauce if desired, and top with cucumber slices and jalapeños.
