Can we just take a minute and admire the beauty that my new camera lens was able to capture. YAS! I’m talking about these Thai Chicken Lettuce Wraps! (No not the ones at P.F. Chang’s.)
If you’re looking for a low carb meal with fresh ingredients then look no further with Thai Chicken Lettuce Wraps. This delicious meal calls for Thai Peanut Sauce. Get the recipe here!
It’s full of flavor and uses minimal ingredients. The longest part is the prep. A two sided greater will be your best friend. Use the small hole grater for garlic and large hole grater for the carrots and onion (another option is to chop the onion into small pieces with a knife).
Lettuce to Use
This was the first question to pop in my mind and I’m sure you will also agree. Luckily there are several options when making lettuce wraps. Butter, Bibb, Boston, Iceberg , and Romaine lettuce are great choices. For this recipe I used red butter lettuce. There was no reason in particular why red butter lettuce was used. It was the only lettuce available at my local grocery at the time.
How to make Thai Chicken Lettuce Wraps
Start by making the peanut sauce and set aside. Then prep the lettuce. It’s always good to cut the stem off at the bottom to easily extract the leaves. Make sure to remove them carefully so the leaf is still intact. Rinse your lettuce leaves and set aside allowing them to try as you cook.
Heat a skillet over medium heat. Add the olive oil. Then add the onion, garlic and ginger. Sauté for up to 2 minutes. Next add chicken and soy sauce. Cook until chicken is well done.
Lastly add the carrots, purple cabbage, lemon juice , green onion and drizzle Thai peanut sauce on top or reserve the peanut sauce on the side.
Scoop the mix in your already prepped lettuce cups and enjoy!
Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.