Thai Chicken Lettuce Wraps


Recipe Adapted from Cheryl Malik of 40 Aprons

Serves Two-Three


The Ingredients

  • 1 tbsp olive oil

  • 1/2 cup yellow onion, diced

  • 1 cup baby bella minced mushrooms, minced

  • 1 lb ground chicken

  • 1/2 cup shredded carrots

  • salt and pepper to taste

  • 1/4 cup coconut aminos

  • 2 teaspoons seasame oil

  • 1 tsp rice wine vinegar (apple cider vinegar also works)

  • 1 tbsp butter (or almond butter)

  • 2 teaspoons freshly grated ginger

  • 1 tbsp franks hot sauce

  • 8 oz can water chestnuts, diced

  • 3 green onions, diced

  • 1 head of bibb/butter lettuce

Additional Sauce

  • 1/4 cup coconut aminos

  • 1.5 teapsoons sesame oil

  • 1 tsp rice wine vinegar (or apple cider vinegar)

  • 1 tbsp hot sauce

Garnishes (optional)

  • Green onions

  • Sesame seeds


The Instructions

  • In a large skillet (with olive oil) cook onions, mushrooms, & garlic until soft.

  • Add ground chicken, cook until browned. Add carrots and stir until soft.

  • In small bowl make the sauce (1/4 cup coconut aminos, 2 tsp sesame oil, 1 tsp rice wine vinegar, 1 tbsp butter, 2 tsp ginger, 1 tbsp hot sauce). Whisk until smooth and then pour over meat mixture. Add chestnuts and green onions. Salt and pepper to taste.

  • Spoon mixture into lettuce lead, add sauce and garnishes. Enjoy!

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