thai lettuce wraps

A healthy, quick and simple midweek meal with fragrant Thai flavours, pork and fresh herbs

Thai Green Pork Lettuce Cups

tbsp sesame oil

pork mince

tbsp green curry paste

red onion, finely chopped

lime

tbsp fish sauce

½ small pack mint, leaves only, roughly chopped

½ small pack coriander, leaves only, roughly chopped

Little Gem lettuces, leaves

(optional)

Thai green pork lettuce cups

Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins.&nbsp;

Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like.&nbsp;

Ground Chicken Thai Lettuce Wraps are a healthy, gluten-free and low-carb lunch or dinner recipe.  These chicken lettuce wraps are full of crunchy peanuts, carrots, and tons of Thai flavor!

Ground Chicken Thai Lettuce Wraps

soy sauce

Tbsp. fish sauce

Sriracha sauce *

ginger

Tbsp. lime juice (fresh)

Tbsp. coconut sugar (or brown sugar)

olive oil

garlic (crushed)

chicken

carrots (finely chopped)

Butter leaf lettuce*

Peanuts (dry roasted, salted)

Cabbage (finely chopped)

onions (finely chopped)

In a medium-sized bowl combine Thai sauce ingredients and whisk until combined.  Set sauce aside.

In a large, non-stick skillet add oil and chicken.  Cook over medium heat for 3 minutes, stirring occasionally.

Add carrots and continue cooking and stirring for 3 minutes.

Add garlic to the skillet and cook for 2 minutes.  Crumble ground chicken completely using a potato masher or the back of a large fork.

Mix in Thai sauce and reduce heat to a simmer.  Simmer for 3 minutes.

Serve ground chicken mixture immediately in lettuce wraps with peanuts, cabbage and green onions.  Enjoy!*

EASY, ready in 20 minutes, and layered with FLAVOR galore!! High protein, gluten-free, and the Thai twist is AMAZING! Your NEW GO-TO chicken wrap recipe!!

Thai Chicken Lettuce Wraps

sesame oil

chicken turkey

medium/large sweet Vidalia

garlic,

hoisin sauce,

Thai red curry paste,

rice vinegar or lime juice

Asian chili garlic sauce,

black pepper,

carrots

butter lettuce leaves (sometimes called living lettuce),

To a large skillet, add the oils, chicken,...

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.

Add the onion and cook for about 5...

Add the onion and cook for about 5 minutes, or until onion is soft and translucent; stir intermittently.

Add the garlic, ginger, stir to combine, and...

Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.

Add the hoisin sauce, soy sauce, Thai curry...

Add the hoisin sauce, soy sauce, Thai curry paste, rice wine vinegar or lime juice, chili garlic sauce, pepper, and stir to combine.

Add the carrots, green onions, and cook for...

Add the carrots, green onions, and cook for about 2 minutes, or until carrots are crisp-tender. Taste filling and make any necessary flavor adjustments, i.e. more hoisin sauce (add additional if your mixture is on the dry side), soy sauce, Thai curry paste, etc.

Add 1/4 cup cilantro and stir to combine.

Spoon about 1/4 cup of the mixture into...

Spoon about 1/4 cup of the mixture into each of the lettuce leaves, evenly garnish with reserved green onions and cilantro, and serve immediately.

A flavorful Asian dish made with lean protein, veggies, a sweet and savory sauce and a variety of satisfying garnishes. You can serve them as an appetizer, side dish or main dish.  

Tbsp low-sodium soy sauce

Tbsp fish sauce

Tbsp brown sugar

Tbsp lime juice

tsp sesame oil

cornstarch

green onions, (light parts and green parts kept separate)

Tbsp minced garlic

Tbsp minced ginger

92% chicken

red bell pepper, (cored and diced)

matchstick carrots, (roughly chopped)

cilantro

unsalted dry roasted peanuts

Lettuce leaves*

Hot sauce

In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil and cornstarch, set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add lighter portions of green onions, garlic and ginger and saute 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through (don't drain).&nbsp;

Add red bell pepper and cook until just slightly softened, about 2 minutes. Add carrots, then whisk sauce mixture once more and pour into skillet. 

Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 1 minute, taste and season with a little salt if needed. 

Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with hot sauce, peanuts, and peanut sauce if desired.

This is one of my favorite recipes!  Delicious!

Ive made this recipe 3 times now! definitely my go to when I’m craving lettuce wraps or want an Asian style rice bowl. Thank you!

Excellent!  So good for a hot summer night's dinner.  I will keep this for a go to recipe on a weekly basis.

This Thai chicken larb is light but filling, loaded with zingy fresh flavor, and takes only 20 minutes to make, for an appetizer or served with rice as a main meal.

Thai Chicken Larb

cooking oil

chicken breast (, (I prefer thighs))

water chestnuts (, chopped)

shallots (, diced)

red onion (, diced)

garlic (, very finely minced)

minced fresh chiles (, Jalapeño

fish sauce

lime juice

butter lettuce (, leaves

roasted Marcona almonds

scallions (, chopped, for serving (optional))

lime wedges (,

Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread it out over the surface of the pan. cook until browned, about 3 minutes.

Push the ground chicken to one side of the pan and swirl in the remaining 1/2 tablespoon of oil. To the oil, add the shallots, red onion, garlic, and fresh chiles and sauté the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce.

Spoon the larb filling into your lettuce cups and top with herbs, chopped nuts (if using), and scallions (if using), and serve with lime wedges.

Top 5 thai lettuce wraps recipes from across the web

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Top Tags

Thai Green Pork Lettuce Cups

Ground Chicken Thai Lettuce Wraps

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Thai Chicken Larb

Top 5 thai lettuce wraps recipes from across the web

The most viewed thai lettuce wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Green Pork Lettuce Cups

Ground Chicken Thai Lettuce Wraps

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Thai Chicken Larb

The most viewed thai lettuce wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine