Name: Thai Lettuce Chicken Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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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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.

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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