Thai Lettuce Chicken Wraps

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.

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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

Servings: 4

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

Serving: 2Wraps | Calories: 254kcal | Carbohydrates: 13g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 227mg | Potassium: 824mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2660IU | Vitamin C: 56.7mg | Calcium: 53mg | Iron: 1.9mg

*Nutrition Disclaimer

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