Thai Chicken Lettuce Wraps

JUMP TO RECIPE

Bae said this may be one of his favorite dishes that I make. This makes me incredibly happy cause he has a gluten intolerance, so I keep gluten out of him and fill him up with veggies and other goodness!

While this recipe sounds like a lot of ingredients, they all come together pretty easily, and it tastes amazing! I think he would pour the sauce on everything if I made enough of it. I think this recipe is a lot of fun because it includes peanut butter, which is one of my favorite things but is always forgotten when it comes to savory cooking. You can even make this paleo or Whole 30 compliant by using almond or cashew butter.

Don’t be afraid of lemongrass. It’s a delicious addition and is fairly easy to find at most grocery stores. If you can’t find it at your local grocery store, head over to your nearest Asian grocery store. I borrowed this video to help you learn how to process it for your lettuce wraps. SUPER EASY!

Trust me when I say you’ll make these and then say “PF Chang’s, who?”

Print

With ImageWithout Image

Thai Chicken Lettuce Wraps

While this recipe sounds like a lot of ingredients, they all come together pretty easily, and it tastes amazing!

Ingredients

Filling

• 2 tablespoon extra virgin olive oil
• 1 pound ground chicken (you can use shredded chicken, too)
• 8 oz mushrooms, minced
• 2 cloves garlic, minced
• 1/4 inch ginger root, minced
• 2 tablespoon lemongrass, finely minced
• 1 teaspoon kosher salt (omit this if you are using soy sauce)
• 1/2 teaspoon cracked black pepper
• 1 onion, chopped
• 1/2 cup carrots, minced
• 2 tablespoon peanut butter (or any nut butter)
• 1/4 cup liquid aminos (I prefer coconut aminos. You can also use soy sauce if you prefer)

Sauce

• 1 tablespoon peanut butter (or any nut butter), melted
• 1/8 inch ginger root, minced
• 1/4 cup liquid aminos
• 1 tablespoon sriracha
• 1 tablespoon fish sauce
• 2 teaspoons rice vinegar
• 1/4 teaspoon sesame oil

For the wraps

• Butter Lettuce Leaves, separated from the root
• Sesame seeds, optional

Instructions

1. Heat a cast-iron skillet to medium-high heat. Drizzle with olive oil. Add ground chicken and saute until cooked through and in crumbles. Add in mushrooms and saute 3-5 minutes. Mushrooms should start to brown. Add garlic, ginger, and lemongrass to the chicken mixture and saute for 1 minute. Season with salt and pepper. Stir in onions and carrots and cook for another 2-3 minutes. Onions should start to sweat and carrots should begin to lose their crunch. Stir in peanut butter until incorporated through the chicken mixture. Pour in liquid aminos and reduce heat to low. Allow mixture to simmer for 3-5 minutes while you prepare the sauce.
2. To prepare the sauce, begin by melting the nut butter in the microwave in 30-second intervals until melted. Use a whisk to combine nut butter with the remaining ingredients. Set aside until ready to use.
3. Assemble the lettuce wraps by spooning in a tablespoon of the chicken mixture into a lettuce leaf. Drizzle some sauce over the chicken mixture and sprinkle with sesame seeds.
4. ENJOY!

Please note that our blogs and recipes might include affiliate links, which help Tanorria earn commission on items you purchase from her recommendations at no additional cost to you.