Thai Chicken Lettuce Wraps
Thai Chicken Lettuce Wraps are the answer when you want street food that feels light. Crisp Butter Lettuce snaps like fresh paper, holding savory-sweet chicken with pops of pineapple.
Ingredients
- 1 head butter lettuce (approx. 8 leaves)
Filling:
- 2 tablespoons olive oil
- 1 pound uncooked chicken breast, diced
- 1/4 cup red onion, diced
- 1/2 cup diced red bell peppers
- 1/2 cup Matchstick carrots
- 1/2 cup diced celery
- 1 cup diced fresh pineapple
Asian Sauce:
- 3 tablespoons quality hoisin sauce
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 teaspoon scant freshly grated ginger
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dry basil
- 1/4 teaspoon pepper
- 1 1/2 teaspoons cornstarch
- 1/4 cup water
- Asian hot chili paste or sriracha, to taste
Add later:
- 1/4 cup smooth peanut butter
Garnish:
- 1 cup fresh diced pineapple
- 3 tablespoons crushed peanuts
- 2 tablespoons chopped green onion
Instructions
Mix the sauce first
- In a medium bowl, whisk together all the Asian Sauce ingredients except the peanut butter. Keep whisking until the cornstarch and water blend in smoothly with no cloudy clumps, and the mixture looks like a glossy, reddish-brown sauce.
- Set it within arm’s reach of the stove. Once the chicken hits the pan, everything moves fast and having the sauce ready prevents overcooked vegetables.
Sear the chicken and keep the vegetables crisp
- Heat 2 tablespoons olive oil in a large skillet over medium high heat until the surface shimmers.
- Add the red onion and diced chicken breast, then cook about 3 minutes, stirring and spreading it out so it can pick up a little golden color. The chicken should lose its pinkness, and the onions should smell sweet and sharp.
- Stir in the red bell peppers, Matchstick carrots, and celery, then sauté for 2 more minutes. The vegetables should look brighter and slightly softened, but still snap when you bite one.
Glaze, finish with peanut butter, and adjust
- Add the diced fresh pineapple, then pour in the pre-mixed sauce. Bring it to a boil so it bubbles across the whole pan, then reduce to a simmer until it thickens into a shiny glaze that coats the chicken.
- Remove the skillet from the heat and stir in the peanut butter until the sauce turns silky and unified.
- Taste, then adjust with Asian hot chili paste or sriracha for heat, or a touch more brown sugar if you want it sweeter.
Assemble and add the crunchy twist
- Spoon the filling into butter lettuce cups, then top with fresh diced pineapple, crushed peanuts, and green onion. Right at the end, sprinkle toasted rice powder (khao kua) and fried shallots if using.
Notes
The Ice Bath Method: To make Butter Lettuce less floppy, separate the leaves and soak them in ice water for 10 to 15 minutes to shock and tighten them. Dry them thoroughly with a salad spinner or clean towels before serving.
Temperature Control: Allow the filling to cool for exactly 5 minutes before scooping it into the cups. This prevents the hot filling from steaming and wilting the lettuce.
Moisture Management: Drain the diced pineapple well before adding it to the skillet. Excess juice can dilute the sauce, preventing it from glazing properly and making the wrap soggy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 310kcalCarbohydrates: 18gProtein: 28gFat: 14gSaturated Fat: 2.5gCholesterol: 70mgSodium: 580mgPotassium: 450mgFiber: 3gSugar: 10gVitamin A: 150IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg
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