Best Thai Lettuce Wraps Recipes

THAI LETTUCE WRAPS

Steps:

• For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
• Heat a grill pan over high heat.
• Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
• For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
• To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

THAI CHICKEN LETTUCE WRAPS

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

THAI SPICY TUNA LETTUCE WRAPS

Steps:

• Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
• Empty drained tuna into a large bowl. Break up tuna into large chunks.
• Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
• Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
• In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
• Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
• Garnish with cilantro or Thai basil if you like.

THAI TURKEY LETTUCE WRAPS

Steps:

• In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
• To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.

THAI CURRY PORK LETTUCE WRAPS (NAM PRIK ONG)

Steps:

• Toast the rice in a skillet over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.
• Cook pork in a skillet over medium-high heat for 4 minutes. Place the onions in the skillet with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato paste and reduce the heat to a simmer. Pour in 1/4 cup water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves.

THAI TOFU LETTUCE WRAPS

Steps:

• For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

THAI CHICKEN LETTUCE WRAPS

Steps:

• For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
• Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
• Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
• For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
• Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.

THAI GLAZED CHICKEN LETTUCE WRAPS

Steps:

• Thinly slice the chicken into strips and sprinkle with grill seasoning.
• Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

THAI CHICKEN LETTUCE WRAPS FROM THE CHEESECAKE FACTORY

Steps:

• Cut chicken into 3/4 inch strips. Place in a shallow glass dish.
• Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water.
• Poor over chicken and toss to coat all of the chicken pieces.
• Cover and marinade 30 minutes up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water.
• Drain chicken and reserve marinade. Weave chicken strips onto each skewers, alternating with green onion pieces.
• Brush chiken and onions with reserved marinade.

SPICY THAI-STYLE LETTUCE WRAPS

Steps:

• Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.

THAI PORK LETTUCE WRAPS

Steps:

• Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
• Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
• Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
• Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
• Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
• Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
• Serve with lettuce leaves.

THAI CHICKEN LETTUCE WRAPS - MARINATED CUCUMBERS

Steps:

• Combine vinegar, sugar, water and salt in a small pan.
• Cook over a medium heat, stirring until it boils and the sugar in dissolved. Remove from heat and let cool to roo, temperature.
• Peel the cucumber and cut lengthwise in 1/8 inch slices.
• Place in a serving bowl and pour marinade over cucumbers.

LOW CALORIE THAI LETTUCE WRAPS

Steps:

• Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a tablespoons water whenever the wok/pan gets too dry instead of more oil.
• Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions.
• As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
• Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
• Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
• Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
• To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.).

CROCKPOT PEANUT THAI CHICKEN LETTUCE WRAPS

Steps:

• Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
• Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Shred chicken and add back about ¼ cup of the peanut sauce.
• Serve on lettuce with green onions and peppers (or any other Thai fixings).

THAI CHICKEN LETTUCE WRAPS

Steps:

• Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
• Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.

THAI CHICKEN LETTUCE WRAPS

Steps:

• Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb).
• Meanwile, Remove core from head of lettuce, then wash and dry leaves.
• Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well.
• Add to skillet and stir.
• Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito.
• Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.

GRILLED APRICOT LETTUCE WRAPS WITH THAI HERBS

Steps:

• Heat a heavy-duty (preferably cast-iron) grill pan over medium-high. Combine the honey, white balsamic vinegar, and 2 tablespoons of warm tap water in a small mixing bowl. Slice the apricots in half, and remove and discard the pits. Dip the apricot halves in the honey-vinegar glaze, then place cut side down on the hot grill pan. Brush the outside of the apricots with a little extra glaze.
• Meanwhile, coarsely chop the water chestnuts, and add them to a medium mixing bowl. When the apricots begin to soften and caramelize, after about 4-6 minutes, remove them from the pan and chill in the refrigerator while you finish chopping the other ingredients.
• Slice the mint, basil, and cilantro. Add to the mixing bowl. Slice the red Thai chili, and add to the bowl. Remove the apricots from the refrigerator, coarsely chop, and add to the mixing bowl. Squeeze half of a lime into the bowl. Season with a pinch of sea salt and mix gently to combine.
• Remove the tougher outer leaves of the lettuce, and pull at least 4 to 6 of the more tender inner leaves to use as cups. Fill each one with a generous ¼ cup of the apricot-herb mixture.
• In a blender, combine almond butter, tamari, tamarind paste, ginger, garlic, dates, and a few tablespoons of water. Drizzle sauce over the lettuce cups or serve as a dressing on the side. Garnish with chopped nuts.

THAI LETTUCE WRAPS

Steps:

• Heat a large skillet over high until hot.
• Add the vegetable oil, then the chicken.
• Cook for two minutes stirring constantly.
• Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
• Stir-fry another two minutes.
• Add the plum sauce and toos for one minute, then add the basil.
• Drizzle in fish sauce and turn to coat evenly.
• Pour into a bowl.
• Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
• Sprinkle cucumber over it and fold to eat like a taco.

THAI PORK LETTUCE WRAPS

Steps:

• Brown the pork and onions in a large skillet or wok; drain the fat. Add the ginger, garlic and slaw mix; stir-fry 2 minutes or until the vegetables have wilted. Meanwhile, combine the next 6 ingredients in a small bowl then add to the skillet. Cook and stir constantly 1 minute. Add cilantro, if desired. Spoon the meat mixture into lettuce leaves and roll up to eat.

THAI CRISPY RICE LETTUCE WRAPS

Steps:

• 1-2 cup(s) steamed rice, mixed with 1-2 TB red curry paste (and a bit of flour) - allow to dry out a bit or bake at 300 degrees for 15 minutes.
• Heat skillet very hot with 1 TB oil, add rice allowing to puff and jump, set aside and cook ground chicken in same skillet.
• Add 2 TB fish sauce (or to taste).
• add 3 TB fresh lime juice (or to taste).
• Add: 3 inch piece peeled, slivered ginger, ½ cup sliced green onion, ½ red onion slivered, and ½ bunch cilantro chopped.
• Serve on romaine lettuce leaves with red bell pepper garnish.