Thai Lettuce Wraps Recipe

These vibrant Thai Lettuce Wraps are made with a savory ground chicken filling, zesty lime juice, pungent fish sauce, and fresh herbs like cilantro and mint. The result is a light, flavorful, and incredibly satisfying dish with a perfect balance of textures. They are perfect for a healthy weeknight dinner or a light lunch and make enough for 4 people.

Thai Lettuce Wraps Ingredients

For the Filling:

• 1 tablespoon neutral oil (like canola or vegetable)
• 1 lb ground chicken (or pork or turkey)
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 shallots, finely diced
• 1/4 cup chopped cilantro, plus more for garnish
• 1/4 cup chopped fresh mint, plus more for garnish
• 1 head butter lettuce, separated into leaves

For the Sauce:

• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar or maple syrup
• 1 teaspoon sambal oelek or chili garlic sauce (adjust to taste)

For Serving (optional):

• Crushed peanuts or cashews
• Shredded carrots
• Lime wedges

How To Make Thai Lettuce Wraps

1. Make the sauce: In a small bowl, whisk together the fish sauce, lime juice, brown sugar, and chili garlic sauce until the sugar has completely dissolved. Set this flavorful sauce aside.
2. Cook the meat: Heat the oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a wooden spoon, until it is no longer pink and is lightly browned. Drain any excess fat.
3. Sauté the aromatics: Reduce the heat to medium. Add the minced garlic, grated ginger, and diced shallots to the skillet. Cook for 1-2 minutes, stirring constantly until they are fragrant. Be careful not to let the garlic burn.
4. Combine and finish: Pour the prepared sauce over the meat and vegetables in the skillet. Stir well to coat everything evenly and cook for 1-2 minutes until the sauce has thickened slightly. Remove from the heat and stir in the chopped fresh cilantro and mint.
5. Assemble and serve: Arrange the lettuce leaves on a platter. Spoon a generous amount of the warm filling into each lettuce cup. Garnish with a sprinkle of crushed peanuts or cashews, shredded carrots, and a little extra cilantro or mint. Serve immediately.

Recipe Tips

• Choose the right lettuce: Butter lettuce (also known as Boston or Bibb) is ideal for these wraps because its leaves have a natural cup shape and are pliable without being too stiff or too delicate.
• Balance the flavors: Thai food is all about the balance of flavors. The sauce should be a perfect harmony of salty (fish sauce), sour (lime), sweet (sugar), and spicy (chili). Taste and adjust the sauce to your preference before adding it to the skillet.
• Don’t overcook the chicken: Cook the ground chicken just until it is no longer pink. Overcooking can make it dry.
• Add herbs at the end: Fresh herbs like cilantro and mint should be added at the end of the cooking process to keep their vibrant color and fresh flavor.

What To Serve Thai Lettuce Wraps

These light and flavorful wraps are perfect on their own, but can also be served as part of a larger meal. They are delicious alongside a side of fluffy jasmine rice or a cool, crunchy cucumber salad to balance the heat. For an even more decadent experience, serve them with a side of creamy peanut sauce for dipping.

How To Store Thai Lettuce Wraps Leftovers

• Refrigerate: Store the cooked meat filling in an airtight container in the refrigerator for up to 3 days. Store the lettuce leaves and any garnishes separately. When you’re ready to eat, simply reheat the filling on the stovetop and assemble the wraps fresh.
• Freeze: The cooked meat filling can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating. Do not freeze the lettuce or garnishes.

Thai Lettuce Wraps Nutrition Facts

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 120mg
• Sodium: 900mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 30g

Frequently Asked Questions

• What is fish sauce? Fish sauce is a staple in Thai cuisine and is made from fermented fish. It has a very salty, umami-rich flavor and is used to add depth and a savory, salty element to a dish. It is a key ingredient and a great substitute for soy sauce in many Thai recipes.
• Can I make this vegetarian? Yes, this recipe is very easy to make vegetarian. Simply substitute the ground chicken with a plant-based ground meat, crumbled firm tofu, or even finely chopped mushrooms. For a vegan version, use a plant-based fish sauce or soy sauce.
• Can I use a different protein? Absolutely. While ground chicken is classic, this recipe also works beautifully with ground pork, ground turkey, or even finely minced beef. The key is to break up the meat as it cooks so the sauce can coat every piece.

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• The New Queso Recipe
• Thin and Crispy Waffle Fries Recipe
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