Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Loop & Dash

Time to wrap up some serious flavor with our Thai Chicken Lettuce Wraps! Savory chicken paired with a delicious Thai-inspired sauce, all tucked inside of crisp lettuce leaves. And it all comes together in less than 30 minutes. It’s the perfect healthy weeknight meal!

Servings: servings

Ingredients

2 lbs ground chicken
1 yellow onion, finely chopped
16 oz coleslaw mix
2 tbsp cornstarch
⅔ cup soy sauce
⅔ cup rice wine vinegar
2 tbsp sesame oil
2 cloves garlic, finely minced
1 head of butter lettuce
3 green onions, thinly sliced
sriracha for serving

Instructions

In a large skillet over medium heat, add the chicken and the onion. Cook, breaking the chicken up as you go, until it is cooked through. Drain off any excess water from the pan.
Add the coleslaw mix to the chicken mixture and cook for 5-7 minutes, until the cabbage and carrots have softened.
In the meantime, make the sauce. In a small bowl, whisk together the cornstarch, soy sauce, rice wine vinegar, sesame oil, and garlic. Pour over the chicken mixture and stir to combine. Cook for another 5 minutes over low heat.
Arrange the lettuce leaves on a platter or individual plates and spoon in the chicken mixture. Top with green onions and serve with sriracha.

Notes

The coleslaw mix this recipe calls for really is a time saver! If you can’t find coleslaw mix, thinly slice about 6 cups of cabbage and mix together with about 1 ½ cups of carrots.
You can swap out the ground chicken for ground turkey or ground beef.
If you can’t find butter lettuce, iceberg will work in a pinch.

PREP AHEAD:

Slice the green onion and store in the refrigerator for up to 3 days.
The chicken mixture can be made entirely in advance and stored in the refrigerator for up to 4 days.

Nutrition

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