Chicken Lettuce Wraps

Chicken Lettuce Wraps

by Aparna Anurag Updated February 7,2014

Prep Time: 20 min
Cook Time: 30 min
Total Time: 1 hr

Nutrition: Serving size 2-3
Author: Aparna Anurag
Recipe type: main


  •  1-1/2 kgchicken cubed
  •  1 tablespoon plus 1-1/2 teaspoons oil, divided
  •  1 bowl chestnuts, diced
  •  1 tablespoon minced fresh ginger root
  • 1/4 teaspoon red pepper
  • 1-1/2 cups shredded carrots
  • 1/2 cup green onions
  •  10-12 lettuce leaves
  •  1/3 cup sliced almonds, toasted
  • 1tbsp thai sauce


·         In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add  chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
·         In a small bowl, put thai sauce, soy sauce, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
·         Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. 

Sweet Chili Thai Sauce

1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch


1   Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.