Recipe courtesy of Turner Broadcasting System

Thai Chicken Lettuce Wraps

Inspired by Thai ingredients, this recipe is perfect for lunch or a light dinner. Use lettuce instead of a tortilla wrap to reduce calories and carbs, and amp up chicken with lime juice, chiles and basil for a quick and healthy sandwich alternative. Lettuce wraps are surprisingly travel-friendly: pack the lettuce leaves and filling separately and assemble when it's time for lunch.
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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Inactive: 1 hr 10 min
  • Cook: 20 min
  • Yield: 2 servings
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Ingredients

Marinade: 

2 tablespoons gluten-free tamari

1 tablespoon vegetable oil

2 teaspoons lime juice

1 teaspoon grated ginger

2 red Thai chiles, half seeded and finely chopped

Four 5-ounce boneless, skinless chicken thighs

Wrap:

2 cups finely shredded red cabbage

1 tablespoon chopped roasted peanuts

2 teaspoons lime juice

4 large basil leaves, finely sliced

Salt and freshly ground black pepper

4 large green lettuce leaves

Directions

  1. For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature. 
  2. Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade. 
  3. Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat. 
  4. For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper. 
  5. Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.

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