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Three large lettuce cups filled with Thai chicken and topped with cilantro and green onion. This looks like a very light and healthy chicken recipe with Asian influence
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Thai Chicken Lettuce Wraps

Looking for a sweet and spicy lunch date that's just a bit salty. Hook up with these healthy Thai Chicken Lettuce Wraps!
These easy to make Thai Chicken Lettuce Wraps are a delicious option for lunch, dinner, or an appetizer. Two main ingredients plus spices and 30 minutes add up to the perfect healthy recipe.
Course Appetizer, lunch, Main Course, Salad, Side Dish
Cuisine American, Asian, Thai
Keyword gluten free, ground chicken, Healthy Chicken Recipe, Keto Recipe, Lettuce Wraps, Peanut Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Author Making It Midwest - Emily

Equipment

  • Skillet
  • Cutting Board
  • Knife
  • Small Bowl

Ingredients

  • 1 Lb Ground Chicken one package is generally equal to 1 pound
  • ⅓ Cup Onion
  • ⅓ Cup Carrot
  • ⅓ Cup Celery
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoon Honey
  • 2 Tablespoon Peanut Butter
  • 1 teaspoon Ginger I used one frozen ginger cube. You can find these at Aldi.
  • 1 Tablespoon Sriracha can sub sambal or chili oil
  • 1 Tablespoon Garlic minced
  • 1 teaspoon Sesame Oil can sub any oil
  • ½ Tablespoon Lime Juice Can sub lemon juice or orange juice
  • ½ Head Lettuce Head of iceberg lettuce, romaine hearts, or bib lettuce works best for this recipe
  • Optional** Green onion and Cilantro

Instructions

  • Dice carrot, celery, and onion. Place to the side so it is ready to add to the chicken while cooking.
  • Place skillet on the stove and turn to medium heat.
  • Add a tablespoon of olive oil or any cooking oil to the skillet then add the package of ground chicken. You can also ground chicken yourself if you cannot find this in your grocery store.
  • In the skillet "chop" the chicken with a spatula or ground beef masher (if you have one). Season the chicken with black pepper and garlic powder. Any seasoning can be used to season the chicken. Sometimes I will add red pepper flakes for an extra kick.
  • Add the diced carrots, celery, and onion to the chicken and cook together until the chicken is no longer pink.
  • In a bowl add the following ingredients: soy sauce, peanut butter, minced garlic, sriracha, sesame oil, ginger, honey, and lime juice. Mix together then pour on top of the chicken.
  • Cook the chicken with the sauce mixture until it has thickened and a sticky constancy. This will take around 10 minutes or longer.
  • Prepare the lettuce cups by slicing the head of iceberg lettuce in half, unravel multiple layers for the cups.
  • Scoop the Thai chicken mix into the lettuce cups and top with green onion and/or cilantro and squeeze of fresh lime.