Description
These Thai Chicken Lettuce Wraps are a quick and flavorful recipe that combines ground chicken cooked in a savory garlic-ginger pan sauce with a zesty Thai chili lime dressing. Topped with crunchy cashews, fresh herbs, shredded carrots, and sesame seeds, these wraps are light, healthy, and perfect for a quick lunch or dinner.
Ingredients
Protein and Vegetables
- 10 oz ground chicken
- ¼ cup onion, diced (yellow or white)
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger (or ginger paste)
- ¼-½ cup carrots, shredded
- ¼ cup scallions, chopped
- ¼ cup cilantro, fresh chopped
- 1 head butter lettuce, leaves removed (rinsed and dried)
Sauce and Seasonings
- 1 tablespoon sesame oil
- ¼ cup Tamari (low sodium) or soy sauce or coconut aminos
- 2 tablespoons Thai sweet red chili sauce (such as Trader Joe's)
- Juice of 1 lime
- 1 teaspoon maple syrup (or honey or agave)
- Salt and pepper, to taste
Toppings
- ⅓ cup cashews, chopped (raw or roasted/salted)
- Sesame seeds, for topping
Instructions
- Heat the pan: Heat a pan over medium-high heat and add the sesame oil. Allow the oil to warm up before adding other ingredients.
- Make the garlic and ginger pan sauce: Add diced onions to the hot oil and cook for 2-3 minutes until the onions begin to brown and turn translucent. Then add minced garlic and ginger, tossing and cooking together for an additional 2 minutes to develop flavor.
- Cook the ground chicken: Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook for 3-4 minutes until the chicken turns golden brown and is no longer pink.
- Prepare the Thai chili sauce: In a small bowl, combine Tamari or soy sauce, Thai sweet red chili sauce, lime juice, and maple syrup (or honey/agave). Mix well to create a balanced, tangy sauce.
- Combine chicken and sauce: Sprinkle chopped cashews over the cooked chicken in the pan, pour the prepared sauce over everything, and toss to coat. Reduce heat to low and cook for another 2 minutes, allowing the flavors to meld.
- Finish with fresh ingredients: Remove the pan from heat and stir in shredded carrots, chopped scallions, and cilantro for a fresh, crunchy contrast.
- Assemble the lettuce wraps: Take a butter lettuce leaf, spoon a generous amount of the chicken mixture into the center, drizzle with pan sauce, and sprinkle with sesame seeds. Repeat until all wraps are assembled.
Notes
- Butter lettuce is preferred for wraps due to its soft, flexible leaves but iceberg or romaine can be used as alternatives.
- Adjust the amount of Thai sweet chili sauce depending on your preferred level of sweetness and spice.
- For added texture, use roasted cashews, or for a saltier crunch, salted cashews.
- Ensure the lettuce leaves are thoroughly rinsed and dried to prevent sogginess in the wraps.
- This recipe can be made gluten-free by using Tamari or coconut aminos instead of soy sauce.
