Thai Chicken Lettuce Wraps You Gonna Love
This quick and easy Thai chicken lettuce wraps recipe is packed with bold flavors and crunchy textures. Juicy ground chicken cooked in a pressure cooker with savory tamari, sweet chili sauce, and fresh lime juice combine to create a delicious, healthy, and satisfying meal perfect for any night of the week.
Ingredients
Main ingredients
- 1 Tablespoon sesame oil heat this first to get everything started
- ¼ cup diced onion yellow’s what I used but white works fine too
- 2 cloves garlic minced so those flavors spread around nicely
- 1 tablespoon fresh minced ginger or ginger paste trust me, you want this
- 10 ounces ground chicken juicy and tender when pressure cooked
- ¼ cup Tamari (low sodium) or soy sauce or coconut aminos your salty base
- 2 Tablespoons Thai sweet red chili sauce Trader Joe's is what I love
- 1 juice of lime adds that fresh kick you didn’t know you needed
- 1 teaspoon maple syrup or honey or agave for a touch of sweet balance
- ⅓ cup cashews chopped raw or roasted, salted or not, your call
- ¼ cup scallions chopped fresh and green for flavor pop
- ¼ cup fresh chopped cilantro brightens the whole thing up
- ¼ to ½ cup shredded carrots adds color and crunch
- sesame seeds for topping — optional but dang, it works real good
- 1 head butter lettuce leaves rinsed and dried, big and sturdy for wraps
Instructions
Instructions
- Heat sesame oil in your pressure cooker on sauté mode or a skillet over medium heat until shimmering.
- Add diced onion and cook until soft and kinda translucent about 3-4 minutes.
- Toss in garlic and ginger stir for 1-2 minutes until you start smelling that good fragrance.
- Add your ground chicken breaking it apart with a spatula. Cook until it’s nicely browned and done about 5-7 minutes.
- Pour in tamari or soy sauce, sweet chili sauce, lime juice, and maple syrup. Stir and let it cook another 2-3 minutes so flavors mingle real good.
- Turn off the heat and stir in chopped cashews.
- Serve this warm mixture scooped into butter lettuce leaves with a sprinkle of scallions, cilantro, carrots and sesame seeds on top.
Notes
Store leftover chicken filling in an airtight container in the fridge for up to 4 days and reheat gently on the stove or microwave. Keep your lettuce leaves separate in a paper towel lined container to maintain their crispness. To freeze the filling wrap it in freezer safe bags or containers and thaw overnight in the fridge before reheating. You can also prep all ingredients except lettuce in advance and assemble right before eating for best freshness.