Cooking with CURE: Thai Chicken Lettuce Wraps Recipe

August 20, 2020

This quick weeknight dinner option from the oncology dietitians at the John Theurer Cancer Center is high in protein and fiber, yet low in carbs, and is sure to be a crowd pleaser.

If you’re looking for a quick weeknight dinner option that’s high in protein and fiber, yet low in carbs, this week’s Cooking with CURE recipe for Thai chicken lettuce wraps is sure to please. Brought to you by the oncology dietitians at the John Theurer Cancer Center, this recipe is bursting with bold flavors and fresh ingredients.

It can be served as an appetizer or main dish and is sure to be a crowd pleaser! The vegetables serve as a good source of fiber while the chicken adds protein, but you can also substitute shrimp or beef if you prefer. Give it a try this week and share your creation on social media with #CookingWithCURE!

Thai Chicken Lettuce Wraps Recipe

Total Time: 30 minutes

Serves: 4 servings (8 wraps)

Ingredients:

Sauce:

  1. 3 tablespoons Thai sweet chili sauce
  2. 3 tablespoons hoisin sauce
  3. 2 tablespoons low-sodium soy sauce
  4. 1 tablespoon Sriracha
  5. 1 teaspoon sesame oil
  6. 2 tablespoons rice vinegar
  7. 2 tablespoons minced garlic (about 4 cloves)
  8. 1 tablespoon grated fresh ginger
  9. Juice and zest from 1 lime

Chicken filling:

  1. 1-pound of ground chicken
  2. 3 tablespoons vegetable oil
  3. 6 scallions, thinly sliced, whites and greens separated
  4. ½ large red onion, finely diced
  5. 1 can water chestnuts, finely diced (about ½ cup)
  6. 1 small red bell pepper, finely diced
  7. 1 tablespoon minced garlic (about 2 cloves)

1 head butter or soft, green leaf lettuce, leaves separated

Optional toppings: finely sliced carrots or red cabbage, lime wedges, scallion greens, or chopped cilantro

Instructions:

  1. In a bowl, mix together all the ingredients for the sauce and set aside.
  2. In a large skillet or wok, heat vegetable oil on medium-high heat. Add the ground chicken and 2 tablespoons of the sauce. Break up the meat and cook thoroughly, about 5-7 minutes. Transfer the meat to a bowl and set aside.
  3. In the same skillet, add remaining 1 tablespoon of vegetable oil, scallion whites, red onion, water chestnuts, bell pepper, and garlic. Sauté for 3-4 minutes until soft and onions are translucent.
  4. Return the ground chicken to the pan, add all the remaining sauce, and cook thoroughly for another 3-4 minutes until the sauce thickens.
  5. Transfer the mixture to a bowl and serve by adding on top of the butter lettuce. Add any additional toppings for desired flavors!

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