Big, bold flavors marry and meld in these Thai chicken lettuce wraps. To make them, a combination of ground chicken, veggies, and chili sauce is piled into big leaves of Boston lettuce. Garnish with cilantro and chopped peanuts, and the result is a low-carb wrap the whole family will love.
Some traditional Thai recipes boast a touch more spice than this. If your family loves hot flavors, consider adding a bit of Thai bird chili to the mix, adding it to the skillet when you add the garlic. Either way, the resulting wraps are sure to be delicious!
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Cooktop Cove
Thai chicken lettuce wraps
4
10 minutes
10 minutes
20 minutes
2 teaspoons coconut oil
½ pound ground chicken
½ red onion
½ cup cabbage, finely shredded
4 cloves garlic, minced
⅓ cup low-carb Thai sweet chili sauce
1 inch ginger root, peeled and grated
2 teaspoons soy sauce
1 teaspoon fish sauce
8 large leaves Boston lettuce
⅓ cup fresh cilantro , chopped
¼ cup peanuts, coarsely chopped
Heat the oil in a large skillet over medium heat. Add the chicken and onions, and cook until browned on all sides. Add the cabbage and cook until wilted, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the sweet chili sauce, ginger, soy sauce, and fish sauce and toss through.
Spoon the mixture into the lettuce cups. Top with the cilantro and peanuts, and serve.
