Light Thai Chicken Lettuce Wraps

Name: Light Thai Chicken Lettuce Wraps
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: Thai
Ingredients: 1 lb. boneless, skinless chicken breasts; 4 teaspoons canola oil; 8 small cloves garlic, minced; 2 large carrots, shredded (about 2 cups); 1 small head green cabbage (at least 12 large leaves); 2 red bell peppers, cut into thin strips; 2 yellow bell peppers, cut into thin strips; 1 cup green onions, finely chopped; 1 cup roasted peanuts; 1½ tablespoons lemongrass paste (fresh lemongrass ground into a paste); 4 teaspoons fish sauce; ¼ cup fresh lime juice; 4 teaspoons low-sodium soy sauce; 3 teaspoons sugar; 2 teaspoons honey; 2 teaspoons water

Recipe GLPReb796639ac3676

Thai

Appetizer

45 min

197 cal

Servings: 12

Stovetop

SNAP eligible

Fresh and vibrant Thai-inspired lettuce wraps filled with shredded poached chicken, crisp vegetables, and a homemade peanut-lemongrass dressing. These wraps are light, protein-packed, and bursting with authentic flavors from lime juice, fish sauce, and aromatic lemongrass. Perfect as an appetizer, light lunch, or party platter.

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Ingredients

1 lb. boneless, skinless chicken breasts

4 teaspoons canola oil

8 small cloves garlic, minced

2 large carrots, shredded (about 2 cups)

1 small head green cabbage (at least 12 large leaves)

2 red bell peppers, cut into thin strips

2 yellow bell peppers, cut into thin strips

1 cup green onions, finely chopped

1 cup roasted peanuts

1½ tablespoons lemongrass paste (fresh lemongrass ground into a paste)

4 teaspoons fish sauce

¼ cup fresh lime juice

4 teaspoons low-sodium soy sauce

3 teaspoons sugar

2 teaspoons honey

2 teaspoons water

Directions

Bring a large pot of water to a rolling boil. Add the boneless, skinless chicken breasts and the minced garlic to the pot. Simmer uncovered for 20 to 25 minutes until the chicken is cooked through (internal temperature reaches 165°F). Remove the chicken to a plate and let cool.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks, pulling the meat apart along the grain. Transfer the shredded chicken to the refrigerator to chill while you prepare the other components.
Trim the stem end of the green cabbage head and carefully peel away the large outer leaves, keeping them intact. Rinse the leaves gently under cool water and pat dry. Set aside on a serving platter.
Prepare the remaining fresh vegetables: shred the carrots, cut the red and yellow bell peppers into thin strips, and finely chop the green onions. Arrange these in separate bowls for easy assembly.
Prepare the peanut dressing by combining the lemongrass paste, fish sauce, lime juice, soy sauce, sugar, honey, water, and ½ cup of the roasted peanuts in a blender or food processor. Puree until the mixture reaches a chunky consistency, similar to natural peanut butter but not as thick. Taste and adjust the seasonings to your preference.
To assemble each wrap, lay a cabbage leaf on a plate. Fill it with a spoonful of shredded chicken, a small handful each of shredded carrots, red pepper strips, yellow pepper strips, and chopped green onions. Drizzle with peanut dressing and add a few whole roasted peanuts on top. Serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Lemongrass paste forces a special trip to ALDI or Harris Teeter's Asian section; most Harris Teeter locations carry it, but not reliably at Food Lion or Walmart. The ingredient cost per serving runs around $1.80–$2.10, driven by the chicken breast and the specialty paste. The stated 45 minutes glosses over shredding the chicken and fine-chopping the vegetables; budget 60 minutes total. This is a make-ahead winner that reheats beautifully, and all vegetables are standard Charlotte-season staples, but the lemongrass paste is the caveat to plan for.