Name: Thai Lettuce Chicken Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb ground chicken; 1 tbsp olive oil; 2 tbsp red curry paste; 1 tbsp ginger minced; 4 cloves garlic minced; 1 red bell pepper sliced thinly; 4 green onions chopped; 1 cup cabbage shredded or coleslaw mix; 3 tsp honey; 1 Fresno pepper; Tamari (Gluten Free Soy Sauce); Half a lime; 1/4 tsp salt or to taste; 1/4 tsp pepper or to taste; 5 leaves basil chopped; 1/2 head butter lettuce (use individual lettuce leaves for wraps)

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Which type of protein should I use?

These Thai lettuce chicken wraps would work with a few different protein options. I used ground dark meat chicken but you could also use ground turkey or ground beef as well.

Which lettuce works best for the wraps?

This was a tricky one: my first attempt was using iceberg lettuce but I wasn't able to get leaves that formed cups very well. They mostly broke off and crumbled. When I switched to butter lettuce, everything came together perfectly. The butter lettuce leaves are ideal for holding the chicken and vegetables perfectly.

Top tips for this recipe:

Fresno peppers are the best spicy pepper for these wraps but if you can't find one you can use jalapenos instead.
Make sure you give each wrap a squeeze of lime before you eat them- it takes them to the next level.
Add the cabbage towards the end of the recipe so that the cabbage pieces still retain some crunch.

Print Recipe

Thai Lettuce Chicken Wraps

These Thai lettuce chicken wraps are the perfect appetizer or main course if you are on a health kick. They are the perfect blend of sweetness from honey and spice from the jalapeño, they really pack a big flavor punch in a small and healthy lettuce cup.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: Thai

Keyword: Chicken, Gluten Free, Lettuce Cups, Vegetables

Servings:

Calories: 254kcal

Author: Justin Coit

Ingredients

1 lb ground chicken
1 tbsp olive oil
2 tbsp red curry paste
1 tbsp ginger minced
4 cloves garlic minced
1 red bell pepper sliced thinly
4 green onions chopped
1 cup cabbage shredded or coleslaw mix
3 tsp honey
1 Fresno pepper
Tamari Gluten Free Soy Sauce
Half a lime
¼ tsp salt or to taste
¼ tsp pepper or to taste
5 leaves basil chopped
½ head butter lettuce use individual lettuce leaves for wraps

Instructions

Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.
Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add Tamari, honey and green onions, squeeze of the half lime and toss. Remove from heat then add basil and shredded cabbage and toss. Transfer cooked chicken to a bowl.
Serve by placing spoonfuls of chicken into pieces of lettuce like small tacos, and enjoy.

Nutrition

*Nutrition Disclaimer

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