11/05/2025
Thai Chicken Lettuce Wraps
I haven't taken the time to write up a recipe on here in a bit, but last evening my buddy and I made this up on the fly and we both loved it, so thought it was a good one to share.
2 large chicken breasts, cubed
2 large carrots, ribbon-ed with a peeler (you could definitely use bagged shredded carrot instead)
5 green onions, chopped
2 large garlic cloves, minced
For the sauce, microwave the following ingredients in a measuring cup for about 10 - 15 seconds or until everything is soft enough to whisk well:
1 Tbsp Thai Chili sauce
1/4 cup Worchestershire sauce (I didn't have soy sauce on hand at the moment or I'd have used that...but the worchestershire actually tasted really good)
1 heaping Tbsp of peanut butter (the stuff I buy is very sweet, with honey added in...so if your's isn't you could maybe add some honey, brown sugar, or maple syrup to taste to give the sauce a sweeter flavor)
2 Tbsp sesame oil
Dash of rice vinegar
For the filling:
Sauté chicken in EVOO over low - medium heat (I seasoned with some salt and black pepper as it cooked), when about halfway cooked add garlic, then when close to done add carrot and green onions and sauté on low heat until carrot is very soft.
Once cooked I took spoonfuls of the cooked mixture out of the skillet and chopped it finely on a cutting board and put it in a large bowl until all of it was chopped.
I then stirred in the sauce and served in lettuce leaves. I've tried Napa cabbage for stuff like this in the past, but my little guy prefers regular lettuce. We found that a couple stacked leaves per wrap held together well.
I also made a little cucumber salad with chopped cukes and 1 part sesame oil to 1 part rice vinegar to add in with the chicken filling which added a great flavor to the wraps. This will be a frequent flyer for us!
