Ultimate Thai Chicken Lettuce Wraps
Experience a burst of flavors with these Ultimate Thai Chicken Lettuce Wraps—a delightful appetizer perfect for sharing or impressing at your next gathering. Juicy marinated chicken skewers, crunchy bean sprouts, flavorful Thai coconut curry noodles, and refreshing marinated cucumbers come together to create a colorful platter that is as beautiful as it is delicious. Paired with an array of delectable dipping sauces, everyone can customize their wrap to suit their taste. These wraps embody the essence of fresh ingredients and vibrant flavors, making them a standout dish for potlucks, parties, or family dinners. Dive into the taste of Thailand right at home!
6
Servings
250
Calories
24
Ingredients
Ingredients
Chicken breast
1 lb (cut into strips)
Soy sauce
1/4 cup (for marinade and additional brushing)
Lime juice
2 tablespoons (for marinade and additional flavor)
Garlic cloves
2 (minced)
Ginger root
1 teaspoon (grated)
Red pepper flakes
3/4 teaspoon (for marinade)
Water
2 tablespoons plus 1/4 cup (for marinade and cucumber marinade)
Green onions
4 (cut into 1-inch pieces)
Bean sprouts
1 1/2 cups
Sesame oil
1 tablespoon
Sesame seeds
1 teaspoon (roasted, for garnish)
Egg noodles
12 ounces (fresh, best)
Red curry paste
1 tablespoon
Coconut milk
1 cup
Chicken broth
1 cup
Curry powder
1 tablespoon
Turmeric powder
1 pinch
Fish sauce
1 tablespoon
Rice vinegar
1/3 cup
Sugar
1/4 cup
Salt
1/4 teaspoon
Ground black pepper
1/4 teaspoon
Cucumber
1 (seeded and cut)
Lettuce leaves
12 leaves (for wrapping)
Instructions
1
Begin by cutting the chicken breast into strips about 3/4-inch wide. Place the strips in a shallow glass dish.
2
In a small bowl, mix together the soy sauce, lime juice, minced garlic, grated ginger, and red pepper flakes. Add water and mix well.
3
Pour the marinade over the chicken, tossing to ensure all pieces are well coated. Cover the dish and refrigerate for at least 30 minutes, up to 2 hours, stirring occasionally for even marination.
4
While the chicken marinates, soak the bamboo skewers in cold water for 20 minutes to prevent burning during grilling.
5
Once marinated, drain the chicken and reserve the marinade. Thread the chicken strips onto the skewers, alternating with green onion pieces as needed to fill each skewer.
6
Brush the skewered chicken and onion with the reserved marinade, then grill them over medium-high heat for 6-8 minutes, turning halfway until cooked through.
7
For the bean sprouts, heat sesame oil in a frying pan over medium-high heat. Add the bean sprouts and cook until tender. Remove from heat and chill in the refrigerator until serving.
8
To prepare the Thai coconut curry noodles, soak the noodles in hot water per package instructions until tender. Drain and set aside.
9
In a medium saucepan, warm the coconut milk over low heat and stir in the red curry paste. Once simmering, add chicken broth, curry powder, turmeric, fish sauce, and lime juice. Stir in the cooked noodles and let simmer for 2 more minutes.
10
Prepare the marinated cucumbers by combining rice vinegar, sugar, water, and salt in a small saucepan. Heat until the sugar dissolves, then cool to room temperature.
11
Peel the cucumber, slice it lengthwise into quarters, and then into 1/8-inch slices. Place them in a serving bowl and pour the marinade over, stirring to combine. Refrigerate until ready to serve.
12
To assemble the platter, carefully remove the hard stems from the lettuce leaves and wash and dry them. Arrange the leaves on a large platter.
13
For a colorful touch, take two red cabbage leaves, wash and dry them, then slice them in half vertically. Arrange on the platter.
14
Fill each leaf with a selection of grilled chicken, bean sprouts, coconut curry noodles, and marinated cucumbers. Allow guests to create their own wraps by combining their favorite fillings and dipping sauces.
15
Fold the lettuce wraps and enjoy the fresh, flavorful experience!
Nutrition Information
10g
Fat
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Thai Chicken Lettuce Wraps?
They are a flavorful Thai-inspired appetizer featuring marinated chicken skewers, crunchy bean sprouts, coconut curry noodles, and refreshing marinated cucumbers served in lettuce leaves.
How many servings does this recipe provide?
This recipe is designed to provide 6 servings.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
How much protein is in each serving?
There are 19 grams of protein per serving in these lettuce wraps.
What type of chicken is recommended for this dish?
The recipe calls for 1 pound of chicken breast cut into 3/4-inch wide strips.
How long should the chicken be marinated?
The chicken should marinate for at least 30 minutes, but no longer than 2 hours in the refrigerator.
What ingredients are in the chicken marinade?
The marinade consists of soy sauce, lime juice, minced garlic, grated ginger, red pepper flakes, and water.
Why do I need to soak the bamboo skewers?
Soaking bamboo skewers in cold water for 20 minutes prevents them from burning while the chicken is grilling.
How do I prepare the bean sprouts?
Heat sesame oil in a frying pan, cook the bean sprouts until tender, and then chill them in the refrigerator until you are ready to serve.
What kind of noodles are used for the coconut curry component?
The recipe uses 12 ounces of fresh egg noodles soaked in hot water until tender.
How is the Thai coconut curry sauce made?
Warm coconut milk with red curry paste, then stir in chicken broth, curry powder, turmeric, fish sauce, and lime juice before adding the noodles.
How do you prepare the marinated cucumbers?
Mix rice vinegar, sugar, water, and salt in a pan, heat until the sugar dissolves, then pour the cooled liquid over sliced cucumbers.
What type of lettuce should be used for wrapping?
The recipe suggests using lettuce leaves with the hard stems removed. Common choices for this style are butter lettuce or romaine hearts.
Are these Thai Chicken Lettuce Wraps gluten-free?
Yes, the recipe is tagged as gluten-free, though you should ensure your soy sauce and noodles are specifically gluten-free certified.
How long do the chicken skewers need to grill?
The chicken should be grilled over medium-high heat for 6 to 8 minutes, turning halfway through.
How should the cucumbers be sliced?
Peel and quarter the cucumber lengthwise, then cut into 1/8-inch slices.
What is the fat content per serving?
Each serving contains 10 grams of fat.
Can I add cabbage to the platter for extra color?
Yes, the instructions recommend adding washed, dried, and sliced red cabbage leaves for a colorful touch.
What is the total number of ingredients in this recipe?
There are 24 distinct ingredients used to make this dish.
How do you assemble the individual wraps?
Fill a lettuce leaf with grilled chicken, bean sprouts, coconut curry noodles, and marinated cucumbers, then fold and enjoy.
What should I do with the leftover marinade?
Reserve the marinade after draining the chicken to brush onto the skewers while they are grilling.
What spice provides the yellow color in the curry noodles?
A pinch of turmeric powder is used to give the noodles their vibrant color.
Is there a recommended garnish for this dish?
Yes, you can use roasted sesame seeds as a garnish.
What provides the umami flavor in the curry sauce?
One tablespoon of fish sauce is included to provide a deep, savory umami flavor.
Can this recipe be served at a party?
Absolutely; it is tagged specifically for parties, potlucks, and as a sharing appetizer.
What oil is used for cooking the bean sprouts?
One tablespoon of sesame oil is used to fry the bean sprouts.
How do I prepare the green onions for the skewers?
Cut the green onions into 1-inch pieces and thread them onto the skewers alternating with the chicken strips.
What provides the heat in the chicken marinade?
3/4 teaspoon of red pepper flakes is added to the marinade for a spicy kick.
What is the base liquid for the curry sauce?
The sauce uses a combination of one cup of coconut milk and one cup of chicken broth.
How do I ensure the noodles are tender?
Soak the fresh egg noodles in hot water according to the package instructions before adding them to the curry sauce.