Thai Chicken Lettuce Wraps Appetizer

(Yields 3 servings; 318 calories, 18g fat, 16g carbs, 22g protein)


  • 10 oz ground chicken
  • 1 head butter lettuce
  • ⅓ cup of chopped cashews
  • ¼ cup yellow or white onion, chopped
  • ¼ cup green onion, chopped
  • ¼ cup cilantro, chopped
  • ⅓ cup shredded carrots
  • 2 cloves of garlic
  • 1 Tbsp sesame oil
  • 1 Tbsp fresh minced ginger
  • ¼ cup low sodium soy sauce
  • 1-2 Tbsp Thai sweet red chili sauce
  • Juice of 1 lime
  • 1 tsp honey
  • Sesame seeds to top


  1. In a saucepan, add the olive oil over medium heat. Then, add onions and cook for 2 minutes. Next, add in the garlic and ginger and cook for an additional 2 minutes.
  2. Add the chicken to the pan and break it up using a wooden spoon. Cook for approximately 4 minutes until there is no more pink. Season with salt and pepper.
  3. While the chicken is cooking, combine the soy sauce, chili sauce, lime juice, and honey for the sauce in a small bowl.
  4. Once the chicken is cooked, add the sauce and the cashews to the pan and cook for 2 minutes on low heat. Remove the pan from the stove and allow everything to cool for 2 minutes.
  5. Next, stir in the carrots, green onions, and cilantro.
  6. Use the butter lettuce leaves as a “shell” to hold the meat mixture. Top with sesame seeds and enjoy!

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