Thai Lettuce Wraps Recipe

Marinate protein

In a medium bowl combine the ground chicken, fish sauce, light soy sauce, lime juice, brown sugar, minced garlic, grated ginger and neutral oil. Use your hands or a spoon to mix until evenly combined. Let sit at room temperature for 10 minutes while you prepare vegetables (this helps flavors meld).

While protein rests, prepare the vegetables: finely dice the yellow onion and celery, mince the organic jalapeño (remove seeds if you want milder heat), thinly slice the green onions, rough chop the cilantro leaves, shred or julienne the carrot, and roughly chop the drained capers. Reserve a tablespoon of chopped cilantro and a few green onion slices for garnish.

Cook the filling

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil. When hot, add the marinated ground chicken in an even layer. Let it sear without stirring for 1 minute, then break up with a spatula. Add the diced onion and celery to the pan. Cook, stirring occasionally, until the meat is cooked through and vegetables are softened, about 6–8 minutes. Add the minced jalapeño and shredded carrot in the last 2 minutes of cooking. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; add more fish sauce or lime if desired.

Stir in the chopped capers and chopped cilantro (reserve some for garnish). Remove from heat and transfer to a bowl to cool slightly (5 minutes). This prevents wilting the lettuce when assembled.

Make the sauce

In a small bowl whisk together Thai sweet chili sauce, rice vinegar, sesame oil and mayonnaise. Add 1 teaspoon water if the sauce is too thick. Taste and adjust: add a little more vinegar for brightness, or more sweet chili for heat/sweetness.

Fold about 2 tablespoons of the sauce into the warm filling to coat (this adds flavor throughout), and reserve the remainder as a drizzle for serving.

Assemble the wraps

Lay out butter lettuce leaves on a platter. Spoon roughly 2–3 tablespoons of the warm filling into the center of each leaf. Sprinkle with chopped cilantro, green onion slices and toasted sesame seeds. For crunch, gently press a Tozi blue corn MASA chip into the filling or crumble 1–2 chips over the top (optional).

Drizzle with the reserved sauce and squeeze a wedge of lime over each finished wrap. Serve immediately so lettuce remains crisp.

Makes about 12 lettuce wraps (2–3 wraps per person as an appetizer, 4–6 wraps per person as a light meal). Leftover filling will keep in an airtight container in the refrigerator for up to 3 days; reheat gently and add fresh cilantro before serving. Keep lettuce and chips separate until serving to maintain crispness.