Spicy Thai Chicken Lettuce Wraps

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Recipe Spicy Thai Chicken Lettuce Wraps

Description

Inspired by traditional Larb Gai, these wraps feature savory ground chicken sautéed with fresh ginger, garlic, and chili. The magic happens in the sauce—a punchy mix of lime juice, fish sauce, and sriracha. Wrapped in cool, crisp butter lettuce and topped with crunchy peanuts and fresh herbs, every bite is a texture explosion.

  • Prep time: 15 minutes

  • Cook time: 10 minutes

  • Servings: 4 (makes about 12 wraps)

Ingredients

The Protein & Aromatics

  • 1 lb (450g) ground chicken (or turkey)

  • 1 tbsp sesame oil

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 red bell pepper, finely diced

  • 3 green onions, sliced (separate whites and greens)

The Thai Sauce

  • 3 tbsp low-sodium soy sauce (or tamari for GF)

  • 1 tbsp fish sauce (the secret to authentic flavor)

  • 1 tbsp honey or brown sugar

  • 1 tbsp Sriracha (adjust to your heat preference)

  • 1 tbsp lime juice

The Wraps & Toppings

  • 1 head Butter, Bibb, or Romaine lettuce

  • Fresh cilantro and mint leaves

  • Crushed roasted peanuts

  • Shredded carrots

Instructions

  1. Prep the Sauce: In a small bowl, whisk together the soy sauce, fish sauce, honey, Sriracha, and lime juice. Set aside.

  2. Sauté Aromatics: Heat the sesame oil in a large skillet over medium-high heat. Add the garlic, ginger, and the white parts of the green onions. Cook for 1 minute until fragrant.

  3. Brown the Chicken: Add the ground chicken to the skillet. Cook, breaking it up with a wooden spoon, until browned and cooked through (about 5–7 minutes).

  4. Add Veggies & Sauce: Toss in the diced bell pepper and cook for 2 minutes. Pour the sauce over the mixture and stir well. Let it simmer for another minute until the sauce thickens slightly and coats the chicken.

  5. Assemble: Spoon 2–3 tablespoons of the chicken mixture into a lettuce leaf. Top with the green parts of the onions, shredded carrots, peanuts, and fresh herbs. Squeeze extra lime over the top and serve immediately.

Tips for Success

  • Don’t Overcrowd: Use a large skillet so the chicken browns instead of steaming in its own juices.

  • The Lettuce Choice: Butter or Bibb lettuce is best because the leaves are pliable and cup-shaped. If using Romaine, use the inner “hearts” for better crunch.

  • Keep it Crisp: To ensure the lettuce stays crunchy, wash and dry the leaves thoroughly, then keep them in the fridge until the very moment you are ready to serve.

Nutritional Info (Per Serving)

Approximate values based on 3 wraps per person.

Nutrient Amount
Calories 245 kcal
Protein 24g
Fat 12g
Carbs 10g
Fiber 2g
Sugar 6g

Benefits

  • Low Carb & Keto Friendly: By swapping tortillas or rice for lettuce, you cut down significantly on refined carbs.

  • High Protein: Lean ground chicken provides a solid dose of protein for muscle repair and satiety.

  • Anti-Inflammatory: Fresh ginger and garlic aren’t just for flavor—they offer great immune-boosting properties.

Q&A

Q: Can I make this vegan?

A: Absolutely! Replace the chicken with crumbled extra-firm tofu or finely chopped mushrooms. Use a “vegan fish sauce” or extra soy sauce/miso paste for that umami hit.

Q: How do I store leftovers?

A: Store the chicken mixture in an airtight container in the fridge for up to 4 days. Keep the lettuce separate and only assemble right before eating to avoid sogginess.

Q: It’s too salty! How do I fix it?

A: Fish sauce and soy sauce are high in sodium. If it tastes too salty, add a splash of water or an extra squeeze of lime juice to balance the flavors.

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