Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, thai style lettuce wraps. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Crunchy pecans lend a hearty, almost meat-like texture to these wraps. Butter lettuce provides the perfect base for these appetizers, but if you can't find any, try substituting cabbage leaves carefully pulled off the smallest green cabbage you can buy. These simple and tasty Lettuce Wraps With Peanut Sauce are packed with all the flavors you love—umami notes from fish sauce and sesame oil, fresh brine from pickled carrots and herbs, and nuttiness and spice from the homemade peanut sauce.
Thai Style Lettuce Wraps is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Thai Style Lettuce Wraps is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook thai style lettuce wraps using 21 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Thai Style Lettuce Wraps:
- Take olive oil
- Get ground chicken or ground turkey
- Take diced mushrooms
- Get finely diced onion
- Get garlic, minced
- Prepare small zucchini, sliced into coins, then quartered
- Take small carrot, peeled and shredded
- Take natural peanut butter
- Get soy sauce, reduced sodium recommended
- Make ready rice vinegar
- Get water
- Prepare brown sugar
- Get lime juice
- Make ready sesame oil
- Get sriracha
- Prepare pepper, ground ginger, dried basil
- Make ready For lettuce wraps, good ones to use are :
- Prepare ·Romaine Lettuce
- Prepare ·Boston Bibb Lettuce
- Prepare ·Iceberg Lettuce
- Get ·Butter Lettuce
Thai Lettuce Wraps - Larb Gai. Thai is one of the most popular Asian foods in Sydney. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts.
Steps to make Thai Style Lettuce Wraps:
- To make the sauce, first microwave the peanut butter 10-15 seconds to make it runnier (only if needed), then place the peanut butter, soy sauce, rice vinegar, water, brown sugar, lime juice, sesame oil and sriracha in a small bowl and whisk together until thoroughly combined. Set this aside.
- Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up as you go, until it is fully cooked through.
- Add the mushrooms, onions and garlic to the skillet. Cook for 3-5 more minutes, until the onions and mushrooms are softened. Stir in the zucchini and carrots and cook just 2 minutes more.
- Pour the sauce over the chicken and veggie mixture. Season to taste with pepper, ground ginger and dried basil. Remove from heat and serve over the prepared lettuce. I served mine over romaine lettuce and garnished them with some green onions, sesame seeds and some thinly sliced purple cabbage, but just use whatever toppings you'd like.
- Refrigerate any leftovers. This reheats nice and makes a great lunch, appetizer or serve with a grain for a light dinner.
- This is equally as tasty served over some brown rice or quinoa.
Goodbye Christmas cookies, hello lettuce wraps. These Thai lettuce wraps are a great fast and easy meal option when you're trying to focus on high protein meals that are still satisfying and full of flavor galore. Even better, this healthy chicken lettuce wraps recipe is naturally gluten-free. This recipe calls for iceberg lettuce, but you can use romaine, leaf, or butter lettuce if you prefer! Cut the bottom part of the head of lettuce off, and cut in the head in half.
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