Thai Chicken Lettuce Wraps
This Thai-inspired meal takes only 20 minutes to make. With the presence of extra-lean ground chicken and crunchy iceberg lettuce, these Thai Chicken Lettuce Wraps are definitely light on calories and heavy on flavour!
Servings: 4
Ingredients
- 400 g extra-lean ground chicken
- 1 large red onion
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon canola oil
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar.
- 1/4 cup fresh cilantro chopped
- 2 scallions finely chopped
- 1 carrot julienned or finely sliced
- 1 teaspoon lime juice
- sriracha sauce optional
Instructions
- Heat oil in a wide saucepan over medium-high heat. Add in the chopped onions and ginger. Cook for 3 minutes, or until slightly softened. Add in the minced garlic and continue to cook for 1 minute more.
- Add the ground chicken to the pan and cook for 5 minutes, using a wooden spoon to break the chicken into smaller pieces until it's partially cooked through. Drain the excess liquid from the pan and return to heat.
- In small bowl, mix together the hoisin sauce, soy sauce and rice vinegar. Pour the sauce into the chicken mixture and continue cooking for about 3-4 more minutes.
- Remove the pan from the heat and mix in the cilantro, carrots, lime juice and scallions (green onions).
- Spoon about a 1/4 cup into each lettuce leaf and serve topped with sriracha sauce.
Notes
Save even more time by using the bottled, pre-minced ginger and garlic. Try using a box grater to slice your carrot instead of using a knife to finely chop it. You can also top these lettuce wrapped with some chopped cashews for some extra crunch.