Thai Chicken Lettuce Wraps

6-8 lettuce wraps

Thai Chicken Lettuce Wraps


• 2 teaspoons olive oil
• 1/2-pound boneless skinless chicken breasts (or tenders), chopped into very small pieces
• 4 cloves garlic, minced
• 1/2 cup yellow onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 carrot, finely chopped or shredded
• 1/2 cup cabbage, finely chopped or shredded
• 3 green onions, chopped
For the sauce:
• 1/3 cup sweet chili sauce
• 1 Tablespoon brown sugar
• 1 heaping Tablespoon peanut butter, smooth or crunchy
• 1/2 teaspoon freshly grated ginger (or ¼ teaspoon ground ginger)
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon lemon juice
• 1/4 cup fresh cilantro, chopped
• crushed red pepper flakes to taste

1 head Boston Bib lettuce or Romaine lettuce


Heat oil in a large skillet over medium.

Add chicken, garlic, onions, salt, and pepper and cook, tossing occasionally, until chicken is cooked through.
Add the carrots, cabbage, and green onions, and cook for 2 more minutes.
In a small bowl combine the sauce ingredients except for the cilantro.
Add sauce to the pan, and toss everything until combined. Add cilantro.

Separate lettuce, wash, and dry. Spoon chicken and sauce mixture into individual lettuce cups. Should fill about 8 lettuce cups.