Go Back
–+ servings
Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

These quick and easy Thai Chicken Lettuce Wraps are loaded with flavor, featuring tender ground chicken and tangy pickled carrots.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 563 kcal

Equipment

  • skillet

Ingredients
  

Quick pickled carrots

  • 1 large carrot peeled and grated or julienned
  • 1.5 Tbsp. white vinegar
  • 1.5 teaspoon sugar
  • a pinch salt

For the chicken

  • 2 tsp. olive oil
  • 2 Tbsp. minced shallot about half of a large shallot finely minced
  • 1 unit fresno chili seeded and finely diced
  • 2 cloves garlic minced
  • 1 tsp. ginger minced
  • 1 lb. ground chicken
  • salt and pepper to taste
  • ½ bunch green onions diced
  • sesame seeds measure with your heart

For the sauce

  • 2 Tbsp. Thai sweet red chili sauce
  • 2 Tbsp. light brown sugar or honey
  • 1 Tbsp. dark soy sauce
  • 2 tsp. sesame oil
  • 2 tsp. fish sauce or oyster sauce optional but adds great flavor
  • ½ unit lime juiced
  • a pinch chili flakes

Serving & garnish

  • butter lettuce leaves top with drizzle of Thai chili sauce if desired, cashews or peanuts, fresh cilantro, lime wedges, pickled carrots

Instructions
 

  • Combine carrots, vinegar, sugar, and salt together in a bowl. Set aside while you prepare the rest of the ingredients.
  • Heat olive oil in a skillet over medium heat. Add shallot, Fresno chili, garlic, and ginger. Cook 2-3 minutes, stirring occasionally.
  • Add the ground chicken and cook until no longer pink, ~6-7 minutes. Season with salt and pepper.
  • Whisk together the sauce ingredients.
  • Add the sauce to the ground chicken. Cook for a few minutes to allow the sauce to thicken and fully coat the chicken.
  • Remove the chicken mixture from heat and add in the green onions and sesame seeds. Set aside.
  • Add a scoop of the ground chicken mixture into each butter lettuce cup, top with favorite garnishes, pickled carrots, more Thai chili sauce, and enjoy!

Notes

Store the cooked chicken and pickled carrots in the fridge for 3-4 days. You can also freeze the cooked chicken filling for up to 2 months. Thaw in the fridge overnight and reheat in a skillet before serving.

Nutrition

Serving: 1servingCalories: 563kcalCarbohydrates: 36gProtein: 42gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 195mgSodium: 1115mgPotassium: 1501mgFiber: 2gSugar: 29gVitamin A: 5349IUVitamin C: 42mgCalcium: 62mgIron: 3mg
Keyword thai chicken lettuce wraps
Tried this recipe?Let us know how it was!