Thai Chicken Lettuce Wraps


We are a week into 2015 and I’m inspired.

It’s been a productive week around our house as I’ve returned to my work with the blog, Freezer Meal Workshop and Meal Planning. Although I completely loved and relished in the 2 months I took to devote entirely to my girls, I was ready to get back to work.

I like to create. Food, recipes, projects of all sorts, so a little part of me feels a lot more complete when I allow myself the space to do this. So here we are.

In the spirit of the New Years healthy eating, here is delightful little lettuce wrap full of great Thai flavors.  We make a lot of lettuce wraps around here. Our favorites include an Asian Lettuce Wrap and a Teriyaki Lettuce Wrap, but this Thai wrap is definitely getting added to the regular rotation. The ground chicken is mixed with a homemade peanut sauce and then topped with fresh cucumber, mint, basil and a sprinkle of chopped peanuts. It’s light feeling but totally satisfying, which is perfect for this time of year.

Thai Turkey Lettuce Wraps

Thai Chicken Lettuce Wraps

(Serves 4-6)

Sauce

1 cup chicken stock

1 tbsp fresh ginger, grated

1 large clove garlic, crushed

3 tablespoons smooth Peanut Butter

1/3 cup Hoisin Sauce

Juice of 1 Lime

Wraps

1/2 cucumber, cut into 2- to 3-inch long matchsticks

1 lb ground chicken

2 tbsp. canola oil

1 tbsp fresh ginger, grated

4 cloves garlic, minced

1 red bell pepper, chopped

1 jalapeno, chopped

handful of fresh basil, chopped

handful of mint leaves, chopped

1 tbsp fish sauce

Juice of 1 lime

4 green onions, chopped

Handful of chopped peanuts

Iceberg and Bibb/butter lettuce for wraps (I prefer the latter)

Sriracha, for serving

Directions:

  1. For the sauce. In a small pot over medium-high heat, combine stock, ginger and crushed garlic. Bring to a simmer and then turn the heat down and let it thicken up for a few minutes. Whisk in peanut butter and the hoisin. Remove from the heat and stir in lime juice. Set aside.
  2. In a skillet, brown and breakup your ground chicken in canola oil.
  3. Add ginger, garlic, bell pepper, and jalapeno. Let cook about 5 minutes.
  4. Pour the sauce over the chicken mixture then add basil, mint, fish sauce, lime juice and green onions and give it a good stir.
  5. Serve in a large bowl and allow guests to spoon the chicken mixture into the lettuce cups. Top with sliced cucumber, chopped peanuts and sriracha sauce.

These hold up well in the fridge and make fantastic left overs!

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