Thai Chicken Lettuce Wraps
Thai Chicken Lettuce Wraps is a quick Thai wrap: about 20 minutes from start to finish, for 4 servings. Ground chicken, butter lettuce and carrot carry the flavour. It is gluten-free and dairy-free. It is on the lighter side, at about 260 calories and 28 g of protein per serving.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
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Ingredients
For 4 servings
- 500 gground chicken
- 1 headbutter lettuce
- 2carrots
- 4 stalksgreen onion
- 1 tbspfresh ginger
- 3 clovesgarlic
- 1lime
- 2 tbspfish sauce
- 1 handfulfresh cilantro
Instructions
- Separate butter lettuce leaves, wash, and pat dry. Set aside as your wrap shells.
- Heat a skillet over medium-high heat. Add the ground chicken, breaking it apart with a spatula. Cook for 5-6 minutes until browned.
- Add minced garlic, grated ginger, and grated carrot to the skillet. Cook for 2-3 minutes until fragrant and carrots soften.
- Stir in the fish sauce and juice of half the lime. Cook for 1 more minute to combine flavors.
- Spoon the chicken mixture into the lettuce cups. Top with sliced green onions and fresh cilantro. Serve with remaining lime wedges.
Cook’s notes
Butter lettuce leaves are soft and cup-shaped, which makes them easier to fill than iceberg, though iceberg gives more crunch. Ground turkey or pork can replace the chicken. Keep the filling and lettuce separate for meal prep; the filling keeps 3 days and can be eaten warm or cold.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 28 g
- Fat
- 10 g
- Carbs
- 14 g
Approximate values for one serving.
About this recipe
- Cuisine: Thai
- Dish type: Wrap
- Diet: gluten-free, dairy-free
- In cookbook: Healthy & Light
