Thai Chicken Lettuce Wraps

Balancing flavors is the key to making showstopping lettuce wraps. Here, salty fish and oyster sauces, sour lime juice, spicy chili sauce, earthy cilantro, and cool mint mingle in perfect union. Crunchy peanuts and iceberg lettuce cups offer pleasing texture to the mix.


12 servings (serving size: 1 chicken-filled lettuce wrap)

Recipe from

Oxmoor House

Recipe Time

Prep: 23 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 83
Caloriesfromfat 61 %
Fat 5.6 g
Satfat 1.6 g
Protein 7.2 g
Carbohydrate 1.6 g
Fiber 0.5 g
Cholesterol 46 mg
Iron 0.5 mg
Sodium 229 mg
Calcium 21 mg


3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1 teaspoon hot chili sauce with garlic
1 teaspoon dark sesame oil or olive oil
1 pound ground chicken
1/4 cup chopped green onions (about 3 onions)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
3 tablespoons chopped dry-roasted peanuts
12 iceberg lettuce leaves


1. Combine first 4 ingredients in a small bowl; stir well.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. Remove from heat; stir in peanuts.

3. Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up.

Carolyn Williams,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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