Best 15 Thai Lettuce Wraps Recipes

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Thai lettuce wraps are a delicious and healthy appetizer or main course that are easy to make. They are made with ground chicken or pork, vegetables, and a flavorful sauce, all wrapped up in a lettuce leaf. Lettuce wraps are a great way to get your daily dose of vegetables, and they are also a good source of protein and fiber. Plus, they are low in calories and fat, making them a guilt-free indulgence. The process of making Thai lettuce wraps is quite simple. First, you will need to cook the ground chicken or pork. Then, you will need to add the vegetables and sauce. Once everything is cooked, you will need to assemble the lettuce wraps by spooning the mixture into lettuce leaves. With just a few simple ingredients and steps, you can enjoy a delicious and healthy meal.

Let's cook with our recipes!

THAI LETTUCE WRAPS



Thai Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

Steps:

  • For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
  • Heat a grill pan over high heat.
  • Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
  • For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
  • To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

THAI CHICKEN LETTUCE WRAPS



Thai Chicken Lettuce Wraps image

This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 19

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

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.

Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

THAI SPICY TUNA LETTUCE WRAPS



Thai Spicy Tuna Lettuce Wraps image

Canned tuna, chilies, green onion, sesame oil and a spicy mayo on top of lettuce leaves turns this into a great appetizer or even a light meal. My family said, 'It's so good you can't tell it's canned tuna.'

Provided by Bumble Bee

Categories     Trusted Brands: Recipes and Tips     Bumble Bee Seafoods

Time 20m

Yield 4

Number Of Ingredients 21

2 tablespoons sriracha chili garlic sauce
2 teaspoons mayonnaise
1 teaspoon Asian red chili paste (sambal)
3 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, drained
6 green onions, chopped, divided
¼ cup red bell pepper, diced
1 jalapeno pepper, seeded and minced
¼ cup diced red onion
1 carrot, shredded
¼ cup chopped Thai basil
½ cup chopped fresh cilantro
1 lime, juiced
4 teaspoons sesame oil
3 teaspoons Asian red chili paste (sambal)
2 teaspoons toasted sesame seeds
2 teaspoons sugar
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
3 cups gourmet salad greens
1 teaspoon Cilantro or Thai basil for garnish

Steps:

  • Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
  • Empty drained tuna into a large bowl. Break up tuna into large chunks.
  • Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
  • Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
  • In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
  • Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
  • Garnish with cilantro or Thai basil if you like.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 14.6 g, Cholesterol 48.3 mg, Fat 7.7 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 1.1 g, Sodium 1250 mg, Sugar 5.9 g

SPICY THAI-STYLE LETTUCE WRAPS



Spicy Thai-Style Lettuce Wraps image

Any leftover pulled or shredded meat--think rotisserie chicken or pulled pork--would work in these quick and flavorful wraps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 11

3 medium carrots
2 tablespoons rice-wine vinegar
2 tablespoons fresh lime juice
1 Thai red chile, thinly sliced
1 teaspoon sugar
Coarse salt
Bibb lettuce leaves, separated
Warm shredded Wine-Braised Brisket
Cucumber slices, for serving
Fresh basil leaves, for serving
Hoisin sauce, for serving

Steps:

  • Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.

THAI TURKEY LETTUCE WRAPS



Thai Turkey Lettuce Wraps image

Lettuce leaves add refreshing crunch to a Thai-seasoned filling. They go from start to finish in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 13

1 1/4 lb ground turkey
1/4 cup chopped green onions (4 medium)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons fish sauce
3 tablespoons creamy peanut butter
2 teaspoons garlic and red chile paste
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1 cup shredded carrots
1/3 cup chopped salted peanuts
12 medium Bibb lettuce leaves, rinsed, patted dry with paper towel

Steps:

  • In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
  • To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.

Nutrition Facts : Calories 140, Carbohydrate 3 g, Cholesterol 30 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Lettuce Wrap, Sodium 320 mg, Sugar 2 g, TransFat 0 g

THAI TOFU LETTUCE WRAPS



Thai Tofu Lettuce Wraps image

I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup rice vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons mayonnaise
2 tablespoons creamy peanut butter
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, peeled
1/2 cup minced fresh cilantro, divided
1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes
1/2 cup chopped green onions
1/2 cup shredded carrots
1 small sweet red pepper, diced
3/4 cup dry roasted peanuts, chopped, divided
8 Bibb or Boston lettuce leaves

Steps:

  • For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Nutrition Facts : Calories 507 calories, Fat 43g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 558mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

THAI CHICKEN LETTUCE WRAPS



Thai Chicken Lettuce Wraps image

Inspired by Thai ingredients, this recipe is perfect for lunch or a light dinner. Use lettuce instead of a tortilla wrap to reduce calories and carbs, and amp up chicken with lime juice, chiles and basil for a quick and healthy sandwich alternative. Lettuce wraps are surprisingly travel-friendly: pack the lettuce leaves and filling separately and assemble when it's time for lunch.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons gluten-free tamari
1 tablespoon vegetable oil
2 teaspoons lime juice
1 teaspoon grated ginger
2 red Thai chiles, half seeded and finely chopped
Four 5-ounce boneless, skinless chicken thighs
2 cups finely shredded red cabbage
1 tablespoon chopped roasted peanuts
2 teaspoons lime juice
4 large basil leaves, finely sliced
Salt and freshly ground black pepper
4 large green lettuce leaves

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



Thai Glazed Chicken Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

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



Thai Chicken Lettuce Wraps from the Cheesecake Factory image

Number Of Ingredients 9

1 pound boneless skinless chicken breast
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions
8 bamboo skewers, 10-12 inches

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



Crockpot Peanut Thai Chicken Lettuce Wraps image

Family meals that help support healthy families. Every family benefits from eating meals together. This was a huge hit with our family! For more Family inspired foods please check my blog: http://victoriafamilymeals.blogspot.ca

Provided by Annikki

Categories     Poultry

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup natural-style peanut butter
2 teaspoons garlic, minced
2 teaspoons ginger
2 tablespoons soy sauce, grated
1 teaspoon sesame oil
1/2 teaspoon hot chili paste, Sriracha
1/4 cup chicken broth
2 lbs chicken breasts, skinless, frozen
1 cup sweet pepper, sliced thin
1/2 cup green onion, sliced
12 whole leaves lettuce

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).

Nutrition Facts : Calories 525.9, Fat 30.6, SaturatedFat 7.9, Cholesterol 145.3, Sodium 718.7, Carbohydrate 8.4, Fiber 2.5, Sugar 3.7, Protein 53.6

THAI LETTUCE WRAPS



Thai Lettuce Wraps image

This is one of Rachael Ray's recipes that I got off of the food network website. They're really incredible! Talk about flavor! It's from her 30 minute meals show. However, this took me about 35 minutes to make (with the sesame noodles that she made with them on the same show) probably because I can't chop as fast! They go perfectly with her recipe for 'Cold and Spicy Sesame Noodles'(which can be made un-spicy very easily), which I will also be posting.

Provided by ChipotleChick

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb chicken tenders, sliced thin
2 tablespoons vegetable oil
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 red bell pepper, seeded and sliced thin
1 cup shredded cabbage and carrot coleslaw mix (coleslaw mix without dressing)
3 green onions, sliced at an angle
1/2 cup plum sauce
2 cups fresh basil leaves
1 tablespoon fish sauce
1/2 head iceberg lettuce, halved again
1/2 seedless cucumber, chopped

Steps:

  • Heat a large skillet over high until hot.
  • Add the vegetable oil, then the chicken.
  • Cook for two minutes stirring constantly.
  • Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
  • Stir-fry another two minutes.
  • Add the plum sauce and toos for one minute, then add the basil.
  • Drizzle in fish sauce and turn to coat evenly.
  • Pour into a bowl.
  • Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
  • Sprinkle cucumber over it and fold to eat like a taco.

THAI CHICKEN LETTUCE WRAPS RECIPE - (4.3/5)



Thai Chicken Lettuce Wraps Recipe - (4.3/5) image

Provided by Stefficee

Number Of Ingredients 14

SAUCE:
2 tablespoons oil
1/4 small onion, finely diced
3 cloves garlic, minced
10 ounces ground chicken
1/2 cup whole roasted cashew nuts
1 tablespoon fish sauce
1 tablespoon sweet soy sauce
1 tablespoon chopped cilantro leaves
1 head butter lettuce
3 tablespoons Thai sweet chili sauce
2 teaspoons lime juice
1 tablespoon chopped cilantro leaves
Pinch white sesame seeds

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



Thai Chicken Lettuce Wraps image

I have been looking for something lower carb with crunch and this does the trick! It is pretty spicy so you can cut the chili-garlic sauce (Sriacha) down to 1 teaspoon and add a teaspoon of either soy or teriyaki sauce if you want a milder version. Prep time does not include cooking and shredding the chicken

Provided by Sooz Cooks

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
3 cups cooked chicken breasts, shredded (about 3 breasts)
1 (8 ounce) can sliced water chestnuts (chopped) (optional)
1 head boston lettuce (or iceberg works too)
1 garlic clove, chopped
1 teaspoon fresh ginger, minced
1 lime, juice of
2 teaspoons chili-garlic sauce (Sriacha)
2 tablespoons cilantro, chopped
2 tablespoons teriyaki sauce

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.

Nutrition Facts : Calories 234.5, Fat 9.4, SaturatedFat 2.5, Cholesterol 88.2, Sodium 422.2, Carbohydrate 3.6, Fiber 0.5, Sugar 1.9, Protein 32.5

CHEESECAKE FACTORY THAI LETTUCE WRAPS RECIPE - (3.9/5)



Cheesecake Factory Thai Lettuce Wraps Recipe - (3.9/5) image

Provided by jenniferj

Number Of Ingredients 71

THAI CHICKEN SATAYS:
6 to 8 butter lettuce leaves
2 red cabbage leaves, cut in half vertically
Thai chicken satays (recipe below)
Julienned carrots
Sesame bean sprouts (recipe below)
Thai coconut curry noodles (recipe below)
Thai marinated cucumbers (recipe below)
1 tablespoon roasted peanuts, chopped
Tamarind cashew dipping sauce (recipe below)
Thai peanut sauce (recipe below)
Sweet red chili sauce (recipe below)
1 pound boneless skinless chicken breast
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions, cut into 1″ pieces
8 bamboo skewers (10 to 12 inches)
BEAN SPROUTS:
1 1/2 cups bean sprouts
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon sesame seeds, roasted
THAI COCONUT CURRY NOODLES:
12 ounces fresh egg noodles
1 tablespoon garlic cloves, minced
1 tablespoon red curry paste
1 cup coconut milk
1 cup chicken broth
1 tablespoon curry powder
1 pinch turmeric powder
1 tablespoon fish sauce
1 tablespoon lime juice
THAI MARINATED CUCUMBERS:
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large cucumber, seeded
TAMARIND CASHEW DIPPING SAUCE:
1/4 cup cashews, chopped
1 tablespoon hoisin sauce
2 medium garlic cloves, minced
2 green onions, chopped
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup canola oil
3 teaspoon honey
6 tablespoons rice wine vinegar
1/2 teaspoon tamarind pulp
1/2 teaspoon toasted sesame seeds
PEANUT SAUCE:
1/4 cup creamy peanut butter
2 tablespoons water
4 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
SWEET CHILI DIPPING SAUCE:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoon sugar
1 lime, juiced
1 teaspoon garlic, minced
1 teaspoon red chili paste

Steps:

  • THAI CHICKEN SATAY: Cut chicken into 3/4″ strips and place in a shallow glass dish. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water and mix thoroughly. Pour over chicken. Toss to coat all of the chicken pieces. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally. Soak bamboo skewers 20 minutes in cold water to keep them from burning. Drain the chicken and reserve the marinade. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling. BEAN SPROUTS: Heat the oil in a frying pan. Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender. Chill in the refrigerator until ready to serve. THAI COCONUT CURRY NOODLES: Place the noodles in hot water, separating with a fork. Let the noodles soak until tender or according to the directions on the package. Drain and keep warm. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and serve. THAI MARINATED CUCUMBERS: Combine the vinegar, sugar, water and salt in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Remove from heat and let it cool to room temperature. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices. Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours. TAMARIND CASHEW DIPPING SAUCE: Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth. Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes. PEANUT SAUCE: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan. Stir mixture over a medium heat until it begins to bubble. Cover the pan and remove from the heat. SWEET CHILI DIPPING SAUCE: Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender. Puree until smooth. Pour into bowls and serve. To put everything together in your lettuce wraps: Remove the hard stems from the bottom of each leaf of lettuce. Wash and dry the leaves and arrange in a group on a larger platter. Remove 2 red cabbage leaves, wash and dry and slice in half vertically. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers). Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce. Fold the leaf in half and enjoy!

THAI STEAK LETTUCE WRAPS



THAI STEAK LETTUCE WRAPS image

Categories     Salad     Beef

Yield 4 servings

Number Of Ingredients 10

10 oz green beans
trimmed and cut into 3/4 inch pieces
grilled flank steak 1 lb.
1 pt cherry tomatoes halved
1/2 small red onion chopped fine
1 C fresh cilantro chopped fine
1/2 C soy vinaigrette
1 Tbsp lower sodium asian fish sauce
2 heads romaine
1/2 C crushed asian rice crackers.

Steps:

  • Place chopped green beans on foil and fold into packet. Grill alongside flank steak. Cook 12 mins turning once. Cool beans and steak, cut into 1/2 inch pieces (steak). Toss all ingredients except lettuce leaves and rice crackers. Wrap mixture into lettuce and top with crackers.

Tips:

  • Use fresh, crisp lettuce leaves for the wraps. This will help them hold together better and make them more enjoyable to eat.
  • Shred the chicken or tofu thinly so that it cooks evenly and quickly.
  • Use a variety of vegetables in your wraps. This will add color, texture, and flavor.
  • Don't overload the wraps. You want to be able to fold them up easily without them falling apart.
  • Serve the wraps with a dipping sauce of your choice. This will add extra flavor and moisture.

Conclusion:

Thai lettuce wraps are a delicious, healthy, and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a light lunch or dinner, or as an appetizer. With a variety of fillings and toppings to choose from, there is sure to be a Thai lettuce wrap that everyone will enjoy.

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