Easy Thai Lettuce Wraps
Crunchy and delicious easy thai lettuce wraps with spicy chicken
Ingredients
Sauce
- 1/3 Cup Soy Sauce gluten free
- 1 1/2 tsp Fish Sauce
- 3 Tbsp Sriracha use less for milder dish or omit completely
- 1 Tbsp Ginger grated
- 1 ea Lime freshly squeezed, plus more for garnish
- 1 Tbsp Coconut Sugar substitute brown or white sugar if needed
Ground Chicken
- 2 Tbsp Olive Oil
- 3 ea Garlic cloves, crushed
- 1 lb Ground Chicken
- 1/2 cup Carrots shredded
- 8 oz Water Chestnuts diced or sliced
Wraps and Garnish
- 2 ea Romaine Lettuce Hearts
- 1/4 cup Dry Roasted Salted Peanuts
- 2 ea Radish sliced thin
- 2 ea Green Onion finely chopped
- 1 ea Cilantro Bunch picked
Instructions
- Wash romaine lettuce and cut off the ends. Set aside on serving vessel.
- Slice green onions, and radish thinly set aside.
- Combine all ingredients for the sauce and set aside.
- Preheat a pan over high head. Add the chicken and brown until halfway cooked. Add garlic and cook for 30 seconds until fragrant. Add the remaining water chest nuts and carrots as well as the sauce. Continue cooking until all chicken is cooked and the liquid has reduced. Or until the chicken has reached 165F with a thermometer.
- Build the lettuce wraps with the chicken filing from the pan. Top with fresh radish, green onions, peanuts, and cilantro. Serve with limes and enjoy
Notes
This recipe is very fluid. Switch out any proteins you have in the fridge. If you don't have radishes or carrots feel free to use any crunchy vegetable or omit completely. Feel free to add different herbs or red onions or condiments to your desires.