Thai Lettuce Wraps


For the Sauce:
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 tablespoon minced garlic
1 tablespoon minced ginger
For the Filling:
1 tablespoon olive oil
1 pound ground chicken (or turkey)
8 ounces water chestnuts, drained and chopped
1/2 cup shredded carrots
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
Butter lettuce leaves, for serving
Chopped peanuts and additional cilantro for garnish (optional)


In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in water chestnuts, shredded carrots, and green onions. Cook for another 2-3 minutes, until vegetables are tender.
Pour the prepared sauce over the chicken mixture and stir to combine. Cook for an additional 2-3 minutes, until heated through.
Remove from heat and stir in chopped cilantro and mint.
To serve, spoon the chicken mixture into butter lettuce leaves, dividing evenly among the leaves.
Garnish with chopped peanuts and additional cilantro, if desired.
Serve immediately and enjoy your Thai Lettuce Wraps!

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