You catch the smell through the steam vent and suddenly you are starving. That steam, it carries hints of ginger and sesame oil that kinda wake up your whole kitchen. You spot the little hiss from the float valve and your mouth starts watering before the lid even comes off.
Something about cooking it fast under pressure makes all the flavors pop way better than slow simmered stuff. You recall the last time you tried making Thai food and how it took forever, but this way you have it done in no time. You remember that bright mango and crunchy cabbage just waiting to be wrapped up in fresh romaine lettuce.
It’s a dang good feeling to throw together stuff that tastes complicated but comes together without much fuss. This recipe is Whole30 friendly, which means you get it clean and fresh with no sugar or weird additives. Yeah, you’ll wanna make these wraps again and again once you try ‘em.
What Makes Pressure Cooking Win Every Round
- Pressure cooking saves you serious time ‘cause it speeds up cooking drastically without losing flavor.
- The quick release lets you finish meals fast when you gotta eat ASAP.
- Using the sealing ring right means no steam escapes, locking all those tasty juices inside.
- The float valve lets you know when pressure’s up so you’re cooking on the dot.
- Natural release helps keep meats tender and juicy by letting pressure drop slowly.
Everything You Need Lined Up
- 1 head romaine lettuce, washed and leaves separated
- 1 cup shredded red cabbage for that crunch
- 1 mango, sliced bright and sweet
- ½ cup roasted sunflower seeds, or swap in cashews or almonds if you like
- Cilantro and Thai basil herbs to garnish and freshen things up
- 1 tablespoon sesame oil for that nutty base flavor
- 1 pound ground chicken or ground turkey as a sub
- ¼ cup fresh ginger, grated finely for zing
- ¼ cup Thai shallots, minced small and fragrant
- Coconut aminos, almond butter, coconut milk, rice wine vinegar, lime juice, chili sauce and pinch of sea salt to round it off
The Exact Process From Start to Finish
- Heat the sesame oil in your pressure cooker’s sauté mode or a skillet over medium heat. Get it shimmering.
- Add minced Thai shallots and grated fresh ginger, sauté them for 2-3 minutes till fragrant and filling the kitchen with aroma.
- Put in the ground chicken and cook it ‘til browned and done, breaking it up with your spoon, takes about 5-7 minutes.
- Once cooked, remove from heat and set aside. You’re gonna use it filling the wraps soon.
- Separate and wash the romaine lettuce leaves real good, dry ‘em carefully so they stay crisp.
- Spoon some chicken mix onto a lettuce leaf, then pile on shredded cabbage, mango slices, some roasted sunflower seeds, cilantro, and Thai basil. Add red chillis if you want it spicy.
- Drizzle with the almond or sunflower butter sauce made from coconut milk, coconut aminos, lime juice, chili sauce, rice wine vinegar, and a pinch of salt. Serve immediately and enjoy that freshness.
Valve Hacks You Need to Know
- If you wanna speed things up get the quick release with a towel over your hand so you don’t get steamed, that valve hiss means pressure’s dropping.
- Keep a spare sealing ring ‘cause they tend to wear down and swapping it out keeps your cooker sealing tight every time.
- Use the float valve to see if pressure’s up before opening the lid to avoid a dangerous steam surprise.
The Flavor Experience Waiting for You
The first bite hits you with the warmth of sesame oil and ginger mixed in the juicy chicken. You feel a little zing from the chili sauce that’s just enough to keep things exciting and not overpowering.
That fresh crunch from cabbage and romaine lettuce balances the soft mango sweetness perfectly. The herbs add that fresh green note that ties all the flavors together like a little flavor party in your mouth.
Each wrap bursts with textures from the seeds to the buttery sauce drizzled on top. You’ll find yourself reaching for another one before you even realize it cause dang they good.
Smart Storage That Actually Works
- Put leftover cooked chicken in an airtight container and cool it down fast in the fridge. It lasts 3 to 4 days if you’re careful.
- Keep your lettuce wrapped in a damp paper towel inside a sealed bag to keep it crisp and fresh as long as possible.
- Make the sauce separately and store in small containers, then just drizzle fresh before serving so it doesn’t get soggy.
What People Always Ask Me
- Q: Can I use ground turkey instead of chicken? A: Heck yeah, turkey works real good and tastes similar.
- Q: Can I prep the chicken filling ahead? A: For sure, you can make it a day ahead and keep it in the fridge.
- Q: How spicy is this recipe? A: It’s mild by default but toss in more chili sauce or fresh red chillis if you want extra heat.
- Q: What’s the best way to wash lettuce for wraps? A: Thoroughly rinse in cold water and spin dry or pat with towels real gently.
- Q: Can I freeze leftovers? A: I wouldn’t freeze the lettuce but the cooked chicken filling freezes fine for months.
- Q: How do I know when to do quick release versus natural release on my pressure cooker? A: Quick release is great for veggies or when you wanna serve fast. Natural release lets meats stay juicy and tender when timed right.
Thai Chicken Lettuce Wraps (Whole30) and More Pressure Cooker Goodness
These Thai Chicken Lettuce Wraps are the answer to your take-out cravings. The chicken is loaded with ginger, and the creamy, nutty sauce tops it all off. And so healthy, too! Low carb, Paleo, and Whole30 compliant. Enjoy a flavorful, fresh, and quick meal perfect for lunch or dinner.
Ingredients
Ingredients
- 1 head Romaine lettuce washed and leaves separated
- 1 cup Red cabbage shredded
- 1 Mango sliced bright and sweet
- ½ cup Sunflower seeds roasted, or sub cashews or almonds
- Cilantro and Thai basil to garnish and freshen things up
- 1 tablespoon Sesame oil for that nutty base flavor
- 1 lb Ground chicken or ground turkey as a sub
- ¼ cup Fresh ginger grated finely for zing
- ¼ cup Thai shallots minced small and fragrant
- 2 tablespoon Coconut aminos can sub Tamari or soy sauce
- ½ tablespoon Chili sauce or more, to taste
- ¼ teaspoon Sea salt or more, to taste
- ¼ cup Almond butter or sunflower seed butter no sugar added
- ¼ cup Coconut milk full fat, from the can
- 1 tablespoon Rice wine vinegar unsweetened
- 1 ½ tablespoon Coconut aminos
- ½ tablespoon Fresh lime juice half a large lime
- ½ teaspoon Chili sauce
- 1 teaspoon Sesame oil
- A pinch Salt to taste
- Optional red chillis for spice if desired
Instructions
Instructions
- First, add all the sauce ingredients into a blender. This can also be done with a whisk, but the blender gives the sauce the best light and airy texture. Process until smooth, and then set the sauce aside until ready to serve.
- In a large skillet, add sesame oil, shallots, and ginger. Saute the aromatics for about 5 minutes over medium heat.
- Add ground chicken into the skillet, and break up while the chicken is cooking through, about 10 minutes.
- Season the chicken with coconut aminos, sriracha, and sea salt. Taste the chicken and adjust seasonings to taste.
- Add lettuce leaves to plates. Add a slice of mango, some fresh herbs (cilantro or Thai basil are amazing!), and some shredded cabbage to each lettuce leaf.
- Into each lettuce leaf, add some ground chicken mixture.
- Serve lettuce wraps with the dipping sauce or spoon a little over each wrap. Optionally garnish lettuce wraps with toasted almonds or cashews, or crunchy sunflower seeds. A little sriracha is also great, if you want to kick up the heat a little.
Notes
Meal Prep these: Thai lettuce wraps are a great meal prep option. Once you have your chicken and sauce made, you can prep additional ingredients, like cutting bell peppers, mangos, and cabbage, or toasting sunflower and sesame seeds to sprinkle on top. When you’re ready for a meal, pull out the ingredients and fill some crisp lettuce leaves! If you’ve prepped these, the sauce will thicken when refrigerated. Allow the sauce to come back to room temperature and whisk it until it’s light and creamy again. Make these Nut Free: These are nut free if you use sunflower seed butter in the Thai lettuce wrap dipping sauce and top them with toasted sunflower seeds. Lower the Carbs: Make these Whole30 Lettuce Wraps low carb or keto by omitting the mango.
