Thai Chicken Lettuce Wraps
Thai Chicken Lettuce Wraps are a healthy and flavorful dish that combines seasoned ground chicken with fresh vegetables, all wrapped in crisp lettuce leaves. Perfect as an appetizer or light meal, these wraps are both delicious and fun to eat!
Equipment
- 1 large skillet
- 1 cutting board
- 1 mixing bowl
- 1 measuring spoons
- 1 spoon for mixing
Ingredients
- 1 lb ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper finely diced
- 1 small carrot, finely shredded
- 2 green onions chopped
- ¼ cup water chestnuts, chopped
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 12 large lettuce leaves (such as butter or iceberg)
- fresh cilantro, for garnish
- sliced jalapeños, for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add minced garlic and ginger; sauté for about 30 seconds until fragrant.
- Add the ground chicken to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, around 5-7 minutes.
- Stir in the diced red bell pepper, shredded carrot, chopped green onions, and chopped water chestnuts. Cook for an additional 2-3 minutes.
- In a small bowl, whisk together soy sauce, fish sauce, hoisin sauce, and lime juice. Pour this mixture into the skillet with the chicken and vegetables, stirring to combine. Let it cook for another minute.
- Remove the skillet from heat and allow the mixture to cool slightly.
- Lay out the lettuce leaves on a serving platter. Spoon the chicken mixture into each leaf, making sure to fill them generously.
- Garnish with fresh cilantro and sliced jalapeños, if desired.
Notes
These wraps can be customized with your choice of vegetables, such as diced cucumber or bean sprouts.
Serve with a side of extra soy sauce or peanut sauce for dipping if desired.
Leftover filling can be stored in the refrigerator for up to 2 days.