Thai Chicken Lettuce Wraps
These Thai Chicken Lettuce Wraps are sweet, spicy, savory and great for dinner or a party appetizer.
Servings: 4
Ingredients
Sauce
- 1/4 cup water
- 2 tablespoons hoisin sauce, gluten-free brand if needed
- 1 tablespoon low sodium tamari
- 1 tablespoon rice vinegar
- 2 teaspoons red curry paste
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1/2 lime, juiced
Thai Chicken Lettuce Wraps
- 1 tablespoon olive oil
- 1/3 cup diced yellow onion
- 1 pound lean ground chicken
- 2 cloves garlic, grated
- Kosher salt and fresh ground black pepper to taste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- 2 tablespoon roughly chopped unsalted cashews
- 1 head Bibb lettuce, rinsed, leaves separated and dried
Instructions
- Whisk together the sauce ingredients and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Swirl the oil to coat the bottom of the skillet then add in the onion. Sauté for 2 minutes then add in the ground chicken, season with salt and pepper and crumble with a wooden spoon. Cook until the chicken is longer pink and cooked through, about 5-7 minutes.
- Add in the garlic, ginger and red pepper flakes and cook for another minute. Pour the sauce over the chicken mixture and stir to coat. Turn the heat down to medium and simmer until the sauce thickens slightly, about 2-3 minutes. Stir in the cilantro, mint and cashews. Taste for seasoning. Serve immediately in the rinsed and dried lettuce leaves.
Notes
Nutrition
Calories: 260kcal | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 98mg | Fiber: 2g | Sugar: 4g