Best 7 Thai Chicken Lettuce Wraps Recipes

THAI CHICKEN LETTUCE WRAPS

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

THAI CHICKEN LETTUCE WRAPS

Steps:

• For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
• Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
• Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
• For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
• Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.

THAI GLAZED CHICKEN LETTUCE WRAPS

Steps:

• Thinly slice the chicken into strips and sprinkle with grill seasoning.
• Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

THAI CHICKEN LETTUCE WRAPS FROM THE CHEESECAKE FACTORY

Steps:

• Cut chicken into 3/4 inch strips. Place in a shallow glass dish.
• Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water.
• Poor over chicken and toss to coat all of the chicken pieces.
• Cover and marinade 30 minutes up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water.
• Drain chicken and reserve marinade. Weave chicken strips onto each skewers, alternating with green onion pieces.
• Brush chiken and onions with reserved marinade.

CROCKPOT PEANUT THAI CHICKEN LETTUCE WRAPS

Steps:

• Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
• Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Shred chicken and add back about ¼ cup of the peanut sauce.
• Serve on lettuce with green onions and peppers (or any other Thai fixings).

THAI CHICKEN LETTUCE WRAPS RECIPE - (4.3/5)

Steps:

• Mix all the ingredients for the sauce in a small bowl, stir to combine well. Clean the butter lettuce, peel each leaf off the stem, set aside. Heat up a wok or skillet on medium heat and add the oil. When the oil is heated, add the onion and garlic, stir-fry until they are slightly browned. Add the ground chicken, stir continuously with the spatula, breaking up the lumps. Add the cashew nuts, fish sauce, and sweet soy sauce. Stir to combine well. Continue to cook until the filling becomes dry but remains moist. Add the cilantro and turn off the heat. To assemble the lettuce wraps, add 1 tablespoon of the filling onto the middle of the butter lettuce, and top with some sauce. Wrap it up and eat immediately. *If you can't find sweet soy sauce, just use regular soy sauce and add a little sugar to taste.

THAI CHICKEN LETTUCE WRAPS

Steps:

• Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb).
• Meanwile, Remove core from head of lettuce, then wash and dry leaves.
• Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well.
• Add to skillet and stir.
• Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito.
• Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.