Serves 12
45 min
Light Thai Chicken Lettuce Wraps
Recipe GLPReb796639ac3676
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.
