Thai · Lunch
Thai Lettuce Wrapped Chicken
Ground chicken breast is stir-fried with garlic, chili, lime and fish sauce in the style of larb, then piled into crisp lettuce cups with shredded carrot and mint. A light, high-protein Thai wrap built on minimal oil, bright acid and fresh herbs rather than heavy sauce or nuts.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
336Calories
42.8gProtein
11.4gFat
14.2gCarbs
8.1gSugar
2.6gFiber
1080mgSodium
146mgChol
2.9gSat Fat
780mgPotassium
75mgCalcium
2.4mgIron
0.5mcgVitamin B12
22mgVitamin C
Goes well with
Pale Ale or Light Lager
local
Thai Iced Tea
international
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
mince the garlic, slice the shallot and chili, julienne the carrot, chop the cilantro, mint and scallion, and dry the lettuce.
2
Sauté
heat the vegetable oil in a nonstick skillet over medium-high heat. Add garlic and shallot, cook 1 minute until translucent.
3
Fry
add the ground chicken breast, break into small crumbles with a spatula, and cook over medium-high heat 5 to 6 minutes until no pink remains.
4
Finish
off the heat, stir in fish sauce, lime juice, honey and half the chili. Fold in carrot, cilantro, mint and scallion.
5
Wrap
spoon the warm chicken mixture into the butter lettuce leaves, dividing evenly across the 4 cups.
6
Plate
arrange the filled lettuce cups on a plate, scatter the remaining chili on top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken breast
- 2 tsp2 tsp vegetable oil
- 4 cloves4 cloves garlic
- 22 small shallot
- 22 fresh red chili
- 2 tbsp2 tbsp fish sauce
- 3 tbsp46ml lime juice
- 2 tsp2 tsp honey
- 1/2 cup50g carrot
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp scallion
- 88 large butter lettuce leaves
- 22 lime wedge
