Thai Chicken Lettuce Wraps
These Thai lettuce wraps are so healthy and delicious! They are packed with flavorful fresh veggies, stir-fried chicken breast, topped with peanuts, lime and Thai salad dressing. A quick marinade for the chicken while chopping up the veggies is all the time you need to make this very tasty super fast meal.
I could eat these wraps more than once a week and be very happy. It's surprising how filling they are without making you feel too heavy. I suppose it's about all the lean protein and crunchy raw vegetables.
Here is how I make them:
I chop the chicken and add all of the marinade ingredients to the chicken pieces except the garlic and ginger. I stir it up to get the flavors going while I mince the ginger and garlic to finish up the marinade.
After mincing them, I add the garlic and ginger to the chicken and stir it in well.
I let the chicken marinade at least 30 minutes but you could do this ahead of time and leave it for up to 4 hours in the refrigerator.
Next, I shred a carrot. I absolutely love my julienne peeler for this!
I juice half a lime and cut the other half up for serving with the wraps.
Now I mix up the dressing.
Then I chop and slice the jalapeno, red onion, green onion and cilantro. I clean and separate the Boston lettuce leaves and I'm ready to stir-fry.
I stir-fry the chicken in it's marinade over medium-high heat until it's no longer pink. I did this all at once with 2 large diced chicken breasts in about 5 minutes. Get the pan hot before adding the chicken with it's marinade.
That's all there is to it! Time to eat. Fill the lettuce leaves with chicken then top as desired. You could do this family style right off the stove top or make a larger batch to serve at a party from a fun topping bar with a crock pot or electric skillet to keep the chicken warm.
Serve with lime wedges and the Thai Dressing for drizzling.
Ingredients (serves 2-3)
2 chicken Breasts cut into 1/2 inch diced pieces
1 head Boston lettuce leaves separated, rinsed and dried
For the Marinade
2 Tablespoons Fish Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Sesame Oil
2- 3 Tablespoons Sriracha
2 1/2 Tablespoons Brown sugar
1 Tablespoon cornstarch
2 Tablespoons Minced Ginger
1 Tablespoons minced Garlic
For the Thai Salad Dressing
3 Tablespoons Water
2 1/2 Tablespoons Rice Vinegar
2 1/2 Tablespoons Fish Sauce
2 Tablespoons Mae Ploy Sweet Chili Sauce
2 1/2 Tablespoons Lime Juice
1 1/2 Tablespoons White Sugar
1/2 teaspoon Chili Flakes
1/2 teaspoon Black & White Sesame Seeds
For the Toppings