Thai Chicken Lettuce Wraps (Printable)
Fresh Thai-style wraps with seasoned chicken, crunchy veggies, and aromatic herbs.
# What You’ll Need:
→ Chicken Filling
01 - 1 lb ground chicken
02 - 2 tbsp vegetable oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely diced
05 - 1 red bell pepper, finely diced
06 - 1 carrot, julienned
07 - 2 green onions, sliced
08 - 1 small red chili, sliced
→ Sauce
09 - 2 tbsp soy sauce
10 - 1 tbsp fish sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp brown sugar
13 - 1 tsp freshly grated ginger
14 - Juice of 1 lime
→ To Serve
15 - 1 large head butter lettuce, leaves separated and washed
16 - Fresh cilantro leaves
17 - Fresh mint leaves
18 - Chopped peanuts
19 - Lime wedges
# Directions:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, brown sugar, grated ginger, and lime juice. Mix thoroughly and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, sautéing until fragrant and translucent, about 2 minutes.
03 - Add ground chicken to the skillet. Cook while breaking it up with a spatula until fully cooked and lightly browned, approximately 5 minutes.
04 - Stir in bell pepper, carrot, green onions, and red chili. Cook for another 3-4 minutes until vegetables are tender-crisp.
05 - Pour the prepared sauce over the chicken mixture. Toss to combine and cook for an additional 2 minutes to allow flavors to meld.
06 - Remove the skillet from heat. Spoon the chicken mixture into individual lettuce leaves. Garnish with cilantro, mint, chopped peanuts, and an extra squeeze of lime if desired. Serve immediately.
# Expert Suggestions:
01 -
- It hits every single flavor profile from salty to sweet and tangy all in one bite.
- The crunch of fresh lettuce makes eating healthy feel like a total treat instead of a chore.
02 -
- Do not overcrowd the pan or the chicken will steam instead of getting that nice browned texture.
- Let the sauce bubble slightly in the pan at the end to thicken up and cling to the meat.
03 -
- Toast the peanuts in a dry pan for two minutes before serving to deepen their nutty flavor.
- Chop the herbs right before assembling to prevent them from oxidizing and turning black.