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–+ servings
Thai Lettuce Wraps on a dinner plate

Thai Lettuce Wraps Recipe

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These Thai lettuce wraps take everything you love about aromatic Thai flavors, adding juicy chicken, then wrapping it up in crisp lettuce before slathering it with a velvety peanut satay sauce. It's an easy and delicious appetizer or light meal. Embrace the drippy goodness - your hands might get a bit messy, but your tummy will be so satisfied!

Ingredients

Peanut Satay

  • 1 cup coconut milk, from a can
  • 3 tablespoons all-natural peanut butter
  • 1 tablespoon EACH: brown sugar, fish sauce, and soy sauce, gluten-free if needed
  • 1 teaspoon sriracha
  • 1 tablespoon lime juice

The Sauce

  • ¼ cup EACH: honey, chicken stock, and soy sauce, gluten-free if needed
  • 1 tablespoon EACH: cornstarch, sesame oil, and rice vinegar

The Thai Lettuce Wraps

  • 1 tablespoon sesame oil
  • 1 lb ground chicken
  • 1 small onion, minced
  • 1 tablespoon minced ginger
  • ½ teaspoon EACH: salt and pepper
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium red bell pepper, diced
  • 14 ounce can baby corn, drained and cut into bite-sized pieces
  • ½ cup chopped green onions, cut on a diagonal
  • ¼ cup cilantro
  • Bibb lettuce or butter lettuce, to serve
  • Lime, cilantro, chopped peanuts, to garnish

Instructions 

  • Add the coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, and sriracha to a small pot over medium heat. Whisk well and then let it heat until it thickens. Remove the pot from the heat and whisk in the lime juice.
    1 cup coconut milk, 3 tablespoons all-natural peanut butter, 1 tablespoon EACH: brown sugar, fish sauce, and soy sauce, 1 teaspoon sriracha, 1 tablespoon lime juice
    image for recipe instruction
  • Make the sauce next by whisking the ingredients together in a small bowl.
    ¼ cup EACH: honey, chicken stock, and soy sauce, 1 tablespoon EACH: cornstarch, sesame oil, and rice vinegar
    image for recipe instruction
  • Heat the sesame oil in a large pan over medium heat. Add the chicken, onion, ginger, garlic, salt, and pepper and cook until the chicken is no longer pink and any liquid has evaporated from the pan, about 7 minutes.
    1 tablespoon sesame oil, 1 lb ground chicken, 1 small onion, 1 tablespoon minced ginger, ½ teaspoon EACH: salt and pepper, 3 cloves garlic
    image for recipe instruction
  • Add the carrot and bell pepper and cook for 2 minutes, until they begin to soften. Add the corn and the sauce and stir until the sauce is bubbly and thick. Stir in the green onions and cilantro.
    1 medium carrot, 1 medium red bell pepper, 14 ounce can baby corn, ½ cup chopped green onions, ¼ cup cilantro
    image for recipe instruction
  • Fill the lettuce wraps and then top with some satay sauce and any or all of the garnishes.
    Bibb lettuce or butter lettuce, Lime, cilantro, chopped peanuts
    image for recipe instruction
Serving: 1 serving = ¼ of the recipe, Calories: 558kcal, Carbohydrates: 55g, Protein: 30g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 2728mg, Potassium: 1151mg, Fiber: 5g, Sugar: 30g, Vitamin A: 3869IU, Vitamin C: 49mg, Calcium: 51mg, Iron: 3mg