Thai Chicken Lettuce Wraps
These easy Thai chicken lettuce wraps have a ton of flavor and can be prepared in 20 minutes which makes it a perfect weeknight meal when you're busy.
Servings 8 lettuce wraps
- 1 lb ground chicken
- 1 tbsp olive oil
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1 cup broccoli slaw (or another pre-made slaw)
- 1/2 cup bean sprouts
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh basil, chopped
- salt + black pepper to taste
- butter or iceberg lettuce
Heat olive oil in large skillet over medium heat. Add ground chicken and cook until no longer pink and begins to brown, breaking up with wooden spoon throughout. It should take about 3-4 minutes.
Add red curry paste, ginger, garlic, pepper, bean sprouts and coleslaw mix and cook for another 3 minutes. Add hoisin sauce, soy sauce, sesame oil and green onions and toss. Remove from heat and add basil and salt and pepper to taste. Place spoonful of chicken mixture on lettuce and form into a taco/wrap.
- Use quality lettuce that is fresh like iceberg or butter lettuce. You will no lettuce is bad if is discolored, has a rotten smell or a moist texture.
- Adapt the recipe to what is in your fridge. You could use veggies like carrots, celery, shredded Brussels sprouts, zucchini, summer squash or bok choy.
- Add cold oil to a cold skillet or wok and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
- Leftovers of the chicken mixture will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Serving: 1lettuce wrap | Calories: 150kcal | Carbohydrates: 8g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 327mg | Potassium: 156mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1700IU | Vitamin C: 15.7mg | Calcium: 30mg | Iron: 1.4mg