Thai Chicken Lettuce Wraps

Name: Thai Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breast; 2 cloves garlic, minced; 2 Tbsp soy sauce; 1 tsp corn starch; Freshly ground black pepper to taste; 1 Tbsp olive oil; 1 head butter lettuce; 1 carrot, julienned into matchsticks; 3 inch section daikon radish, julienned into matchsticks; 1 handful fresh cilantro; 1 handful fresh mint; 1 scallion, chopped; ¼ cup Thai sweet chili sauce; Salt to taste

Recipe GLPRb0731f1ecfcfca

Thai

Appetizer

45 min

213 cal

Servings: 4

Stovetop

Grill

SNAP eligible

Fresh and interactive Thai-inspired chicken lettuce wraps filled with tender, seasoned chicken breast, crisp julienned vegetables, fragrant herbs, and a sweet chili sauce. Perfect as an appetizer or light main course, these wraps are naturally dairy-free and customizable to your taste.

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Ingredients

1 lb boneless, skinless chicken breast

2 cloves garlic, minced

2 Tbsp soy sauce

1 tsp corn starch

Freshly ground black pepper to taste

1 Tbsp olive oil

1 head butter lettuce

1 carrot, julienned into matchsticks

3 inch section daikon radish, julienned into matchsticks

1 handful fresh cilantro

1 handful fresh mint

1 scallion, chopped

¼ cup Thai sweet chili sauce

Salt to taste

Directions

Place the chicken breast on a cutting board and cover it with plastic wrap. Using a meat mallet, pound the chicken evenly until it reaches a uniform thickness of approximately ½ inch throughout. This ensures even cooking.
In a large bowl, combine the minced garlic, soy sauce, corn starch, and a pinch of black pepper and salt to create the marinade. Place the pounded chicken breast in the bowl and rub the marinade all over the meat. Let it sit for 15 minutes at room temperature to absorb the flavors.
While the chicken marinates, prepare the vegetables. Using a julienne slicer, cut the carrot and daikon radish into thin matchstick-sized strips. If you don't have a julienne slicer, slice the vegetables into thin sheets first, then cut those sheets into matchstick strips. Set aside. Wash the butter lettuce leaves and pat dry.
Heat the olive oil in a large grill pan or skillet over medium-high heat. Once the pan is hot, remove the chicken from the marinade and place it in the dry pan (discard the marinade liquid). Do not add any liquid to the pan to ensure proper browning.
Cover the pan and cook the chicken for 2–3 minutes until the bottom is golden brown. Flip the chicken, cover again, and cook for another 2–3 minutes until the internal temperature reaches 165°F. If the meat is browning too quickly, reduce the heat to medium.
Transfer the cooked chicken to a cutting board and let cool slightly, then cut into small cubes.
In a small serving bowl, combine the Thai sweet chili sauce with the fresh cilantro.
To serve, arrange the butter lettuce leaves, diced chicken, julienned carrot and daikon, fresh mint, scallion, and cilantro sauce on a serving platter. To eat, place a lettuce leaf on a plate, add some of the diced chicken, vegetables, and fresh herbs to the center, then drizzle with the cilantro-chili sauce.

Comments

Grocery List Plus Editorial Staff4.25

All ingredients are available at Harris Teeter, Food Lion, or Walmart without a special trip, though daikon radish and Thai sweet chili sauce may require a brief hunt in the produce and Asian sections respectively. The 45-minute stated time is honest and includes the dice-and-chop work needed for the vegetable medley and herb garnish. At roughly $2–2.50 per serving, the cost driver is the chicken breast, making this a weeknight-friendly option for families who don't mind a no-cook assembly meal. These wraps are best eaten fresh, so plan to serve immediately rather than bank on leftovers, and they work best for households that enjoy hands-on eating and can manage the looser construction of lettuce cups.