Who needs to go out to P.F. Chang’s or Cheesecake Factory when you can easily Thai Lettuce Wraps from the comfort of your own home!
Whether you need a zesty appetizer or you want to crush these for dinner, Thai Lettuce Wraps are sure to please anyone who takes a bite! For an added bonus, they are also pretty darn healthy so you don’t have to feel guilty while you eat them.
One thing I still haven’t figured out is how to eat them without making a mess. If you have any good ideas make sure to leave a comment and help me out!
For my Gluten Free followers out there, let’s talk about how to make this meal pass the test. No need to worry about the rice noodles as they typically are GF. First thing you will need to sub out is the Soy Sauce. Replace with liquid aminos – my favorite brand is Braggs. They other ingredients you need to check closely are the Hoisin and Oyster Sauce. Both San-J and Kikkoman have options by me that are GF. Hope that helps!
Now let’s talk ingredients:
Lettuce – Obviously selecting the right lettuce is key (especially if you want to keep them intact while you eat them). I typically use Iceberg and either use a head of lettuce or find ones that have thicker ribs on each leaf so they can be sturdy.
Veggies – I like to keep my chicken chunks around 1/2″ but for the veggies I chop them a little smaller. I halve my baby bella mushrooms and then slice them thin. Same goes for the water chestnuts, thin slices and then chopped again! Lastly for the carrots shredded them will work just fine!
When it comes to building them I go lettuce, rice noodles, chicken mixture, carrots, and sesame seeds. Can’t beat that combo!
As always, if you are too lazy (like me) to go to the store you can shop all of my recipes on online and DoorDash will bring them right to your door! Doesn’t get any easier than that – Shop this recipe here!
Drop a rating/comment, follow me on social media, and Enjoy!!
Ingredients
For the Wraps
- ¾ lb Chicken, diced
- Mushrooms, sliced
- Water Chestnuts, chopped
- Carrots, shredded
- Rice Noodles
- Toasted Sesame Seeds
- Iceberg Lettuce
- 2 T Olive Oil
For the Sauce
- 3 T Honey
- 2 T Soy Sauce
- 1½ T Sriracha
- 1 T Hoisin Sauce
- 1 T Oyster Sauce
- 2 Cloves Garlic, minced
- 1 t Sugar
Instructions
- Chop and dice all of your veggies and chicken
- Mix all the sauce ingredients in a bowl and set aside
- Boil your rice noodles and prepare the iceberg lettuce
- In a pan, heat the oil and cook the chicken until browned and fully cooked through. Then remove (about 5-7 minutes)
- Add more oil to the pan and cook the mushrooms and water chestnuts. Once soft add back in the chicken (about 5 minutes)
- Pour the sauce over the mixture and cook until it starts to thicken (5-8 minutes)
- Build your lettuce wraps however you like (my personal favorite is in the post details)
- Enjoy!
