Thai Chicken Lettuce Wraps

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I come from a family of boys who hardly think a salad, (or lettuce wraps) as a main course qualifies as a filling meal.  Whenever I hear those comments, they motivate me to prove them wrong! When you pack a salad with vegetables and protein, it can be super filling! The same goes for lettuce wraps. As long as you have plenty of filling (with a protein and lots of vegetables) everyone will leave the table satisfied. You can watch your hungry family load their plates with seconds, thirds, or even fourths and smile that they’re not only loving this meal, but they’re eating healthy!

I seriously love any foods that fall in the Thai/Indian categories, and I think a big reason is that they always contain fresh ingredients. I could eat various versions of lettuce wraps for every meal! Our P.F. Chang’s copycat Chicken Lettuce wraps are to die for, but when I’m looking for a really quick and simple weeknight meal, this one is super yummy too! It’s really easy to throw together in a half hour and it always tastes light, crunchy and fresh. 
Serves 3-4

Ingredients:
1 Tbsp canola oil
2 chicken breasts, chopped into small cubes
4 cloves garlic, minced
1/2 sweet onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 carrot, shredded
1/2 cup finely shredded cabbage
3 green onions, thinly sliced
For the sauce:

1/4 cup cilantro, chopped
1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
1 heaping Tbsp crunchy peanut butter

1/4 tsp freshly chopped ginger
2 tsp soy sauce
Crushed red pepper, to taste
Bib or Romaine Lettuce Leaves


Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through. Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir until blended in and heated through. Spoon mixture into lettuce leaves. 
 
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Comments

  1. says

    YUM Lauren! Those look amazing. I love chicken recipes that are a little bit different like this one, cause we eat a lot of the basic chicken dishes and lately I am just not in the mood for the same old!

  2. says

    Oh yum! This sounds so fantastic! I’m so making these, when my husband goes out of town because he won’t eat them. They look to healthy. Rotten man.

  3. April G says

    These are amazing! I was also looking for a different “chicken” recipe. I made these for my husband on Friday evening and – as I type- I am standing in my kitchen on Sunday evening making them again! They are so delish

  4. says

    We really liked these! If you didn’t want to go carb free you could totally serve this over brown rice. We found that it could have used an extra chicken breast to make the meal go farther, and there is plenty of sauce that would of covered it. Thanks for sharing, we enjoyed it!

    • says

      Hi Debbie,
      You could try chopping the breasts into large chunks and then sticking them in your food processor. Just pulse 3-4 times until you get small little bits of chicken.

  5. Hannah says

    Liked this a lot! Only change, I made was to use Sriracha instead of red pepper. Wasn’t super spicy, could have been hotter for my taste but my sister is a bit of a spice wimp.

  6. mary says

    Sounds like a great recipe. I would suggest substituting the canola oil with coconut oil as it is much better for your body than canola oil.
    Will try it soon
    Thanks for posting

  7. Amber says

    Made these for dinner last night…was looking for something a little different than our usual lettuce wraps. These were great! That peanut butter sauce was really something special. Can’t wait for left overs for lunch today.

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