Thai Lettuce Wrap Recipe
Grilled Thai chicken, fresh carrots, bean sprouts and cucumber sticks. Served with Boston bibb lettuce and peanut sauce.
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Ingredients
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Chicken Marinade
Vegetables
Peanut Sauce
Method
Marinate Chicken
- 1
Prepare the Marinade
In a bowl, whisk together soy sauce, lime juice, fish sauce, brown sugar, minced garlic, minced ginger, and red pepper flakes.
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
Cook Chicken
- 3
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
- 4
Let it Rest
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Prepare Vegetables
- 5
Chop the Vegetables
While the chicken is grilling, prepare the vegetables: julienne the carrots, cut the cucumber into sticks, and rinse the bean sprouts.
Make Peanut Sauce
- 6
Mix Sauce Ingredients
In a small bowl, combine the peanut butter, soy sauce, lime juice, honey, water, minced garlic, and red pepper flakes. Whisk until smooth and well combined.
Assemble Wraps
- 7
Slice Chicken
Slice the grilled chicken into thin strips.
- 8
Assemble the Lettuce Wraps
On each lettuce leaf, place a few slices of chicken, a handful of bean sprouts, some julienned carrots, and cucumber sticks. Drizzle with peanut sauce.
- 9
Serve
Roll up the lettuce leaf and enjoy your Thai lettuce wraps with extra peanut sauce on the side.