Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps – EASY, ready in 20 minutes, and layered with FLAVOR galore!! High protein, gluten-free, and the Thai twist is AMAZING! Your NEW GO-TO chicken wrap recipe!!

Goodbye Christmas cookies, hello lettuce wraps. These wraps are a great fast and easy meal option when you’re trying to focus on high protein meals that are still satisfying and full of flavor galore and the recipe is naturally gluten-free.

THE most popular recipe on my website in 2017 are these P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe}.

Everyone who makes them raves about them, tells me that it’s their new go-to chicken wrap recipe, and that they taste even better than P.F. Chang’s.

I couldn’t help but adapt that recipe to have a Thai twist because I’m into all things Thai. I talked about my love for Thai red curry paste in this post and it plays a starring role in this healthy recipe.

You’d never guess the wraps are ready in just 20 minutes because there are so many layers of flavor from the Thai red curry pastehoisin sauce, soy sauce, chili garlic sauce, rice vinegar, garlic, ginger, green onions, and cilantro.

Both the Thai red curry paste and the chili garlic sauce add a perfect amount of heat that we enjoyed but if you’re sensitive to spices you can always reduce the amount.

I can find all the ingredients in the Asian section of my regular grocery store. They all play their own role to add authenticity to the recipe and I recommend using them all. As an aside, the Thai curry flavor profile is nothing like Indian curry, at least for me.

I’ve made the recipe using both ground chicken and ground turkey and both are excellent.

The wraps are perfect for anyone who’s looking for skinny recipes this time of year.

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps – EASY, ready in 20 minutes, and layered with FLAVOR galore!! High protein, gluten-free, and the Thai twist is AMAZING! Your NEW GO-TO chicken wrap recipe!!

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1 pound ground chicken (I’ve also used ground turkey with great results)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 3 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
  • 1/3 cup hoisin sauce, plus more if necessary
  • 2 to 3 tablespoons low-sodium soy sauce
  • 2 rounded tablespoons Thai red curry paste, or to taste
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon Asian chili garlic sauce, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 1 1/2 cups shredded carrots
  • about 3 green onions, sliced into thin rounds; reserve 1 tablespoon for garnishing
  • 1/4 cup finely minced fresh cilantro; reserve 1 tablespoon for garnishing
  • butter lettuce leaves (sometimes called living lettuce), for serving

Directions:

  1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.
  2. Add the onion and cook for about 5 minutes, or until onion is soft and translucent; stir intermittently.
  3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
  4. Add the hoisin sauce, soy sauce, Thai curry paste, rice wine vinegar or lime juice, chili garlic sauce, pepper, and stir to combine.
  5. Add the carrots, green onions, and cook for about 2 minutes, or until carrots are crisp-tender. Taste filling and make any necessary flavor adjustments, i.e. more hoisin sauce (add additional if your mixture is on the dry side), soy sauce, Thai curry paste, etc.
  6. Spoon about 1/4 cup of the mixture into each of the lettuce leaves, evenly garnish with reserved green onions and cilantro, and serve immediately. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

Adapted from P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe}

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