Thai chicken lettuce cups are super easy to make and fun to eat, but don't think your going to win any prizes for the neatest eater. Children love being allowed to eat with their hands and get messy.
Scroll below to watch the quick cooking video.
Thai Chicken Wraps
Are you always looking for more ways to sneak more vegetables into your reluctant children? Thai chicken lettuce cups may be the answer.
I like to make the Thai chicken dish with a variety of cooked vegetables, and in addition, have a further selection of raw vegetables on the table so everyone may select the vegetables they love to add to make their lettuce cup, just the way they like it. The raw vegetables also add a little crunch texture that we all love.
Make sure you cut the raw vegetables thin or small enough so they sit easily within the lettuce cup. Why not let your children choose which vegetables to serve on the table, and let them prepare and cut them. They will have a feeling of accomplishment and ownership over their dinner.
Please rate this recipe.
Thai Chicken Lettuce Wraps Recipe
- 1 tablespoon coconut oil
- 1 red onion
- 1 tablespoon ground ginger crushed
- 2 cloves garlic minced crushed
- chilli powder to taste
- 500 g (1.1 lb) ground/minced chicken
- 250 ml (1 cup) coconut cream
- 1 red capsicum/bell pepper
- 1 yellow capsicum/bell pepper
- 100 g (3.5 oz) carrots fined sliced
- ½ (½) broccoli cut into tiny florets
- 1 cup (1 cup) bok choy chopped
- 50 g (½ cup) desiccated/shredded coconut unsweetened
- 3 tablespoon lime juice
- 1 lettuce leaves to serve
- Heat the coconut oil in a saucepan and fry the red onion, garlic, ginger and chilli flakes until cooked but not browned.
- Add the chicken, stirring to ensure it cooks thoroughly.
- Once the chicken is thoroughly cooked, add the prepared vegetables and coconut cream.
- Simmer and stir gently or 5 minutes. Add the desiccated coconut to thicken the sauce.
- Remove from the heat and add the lime juice.
- Serve the Thai chicken in a large dish on the table, with a plate of large lettuce leaves (cups) and your selection of extra raw vegetables.
- To asemble, place a spoon of the thai chicken mixture on the lettuce cup, add more vegetables, roll up the best you can. Go back for more.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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I made this for dinner tonight. I left out the carrots and didn't have bok choy so I replaced it with spinach. Man, was it delicious and 1 Serve was definitely enough for me. Thanks!
Libby, I Googled carrots, and it looks like all the carbs come from them. Would it be a terrible thing to leave them out?
You can omit them, no problem. Most recipes here are adaptable to your carb tolerance. Some recipes will have notes to suggest how to adapt that recipe to be lower in carbs or even keto.
Hi Libby, I'm just starting to eat low carb so thank you so much for all these delicious recipes to try! Can I ask how much chicken mince to use? I'm guessing about 500g? Thanks!!
Good spotting! Yes it would be 500g 🙂
I love lettuce cups, or using big leaves to wrap things, (Although it would not be chicken for me :-)) and the kids love it too! It is fresh and crispy and so suited to Asian food, but also other cuisines. Unfortunately I don't have any more lettuces or chicory in the garden, only very think water cress and rocket.. I could do some miniature rolls 🙂
I'm experimenting with aubergine wraps instead of cannelloni at the moment. I just have to wait for the larger aubergines to be in store not the little skinny ones I'm seeing now. Libby x
Nicola @ Eat Well NZ
Thanks for stopping by my blog the other day 🙂 I've always wanted to make these, but never have. Look amazing. You've got some yummy recipes here - I've been pinning away for future reference 🙂
Thanks Nicola, I'm so glad you like my recipes. And thanks for pinning away, I'm feeling very honoured 🙂