These Thai chicken lettuce wraps are a flavorful and satisfying appetizer or light main dish that’s easy to make at home.
INGREDIENTS
- 1 tablespoon sesame oil
- ¼ cup diced onion (yellow or white)
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger or ginger paste
- 10 oz ground chicken
- ¼ cup Tamari (low sodium) or soy sauce, or coconut aminos
- 2 tablespoons Thai sweet red chili sauce (Trader Joe’s is a favorite)
- Juice of 1 lime
- 1 teaspoon maple syrup, honey, or agave
- ⅓ cup chopped cashews (raw or roasted/salted)
- ¼ cup chopped scallions
- ¼ cup fresh chopped cilantro
- ¼-½ cup shredded carrots
- Sesame seeds for garnish
- 1 head butter lettuce (leaves separated, rinsed, and dried)
INSTRUCTIONS
- Make the garlic-ginger sauce: Heat a pan over medium-high heat and add sesame oil. Once hot, toss in the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and ginger, cooking for an additional 2 minutes.
- Cook the chicken: Add the ground chicken to the pan, breaking it up with a wooden spoon or spatula while it cooks. Season with salt and pepper and cook until browned and cooked through, about 3-4 minutes.
- Prepare the Thai chili sauce: In a small bowl, combine the soy sauce, chili sauce, lime juice, and honey. Mix until well combined.
- Combine the sauce with the chicken: Pour the sauce over the cooked chicken and sprinkle with chopped cashews. Toss everything together and reduce the heat to low. Let it cook for an additional 2 minutes. Remove from heat and allow the mixture to cool slightly. Stir in the shredded carrots, chopped scallions, and cilantro.
- Assemble the lettuce wraps: Take a lettuce leaf and spoon a generous amount of the chicken mixture into the center. Drizzle with extra pan sauce and sprinkle with sesame seeds. Continue until all wraps are assembled.
Recipe Notes: Nutritional information is an estimate and may vary depending on the amount of filling used in each wrap. The values are based on approximately 2 wraps per serving.
