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Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps: Flavor-Packed & Guilt-Free Delight

Discover Thai Chicken Lettuce Wraps, a deliciously healthy dish filled with tender chicken, creamy sauce, and fresh veggies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 wraps
Course: Appetizers
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Chicken Broth Use low-sodium for a healthier option.
  • 1 can Lite Coconut Milk Substitute with full-fat for a richer flavor.
  • 2 tbsp Honey Agave syrup is a great vegan alternative.
  • 1/4 cup Peanut Butter (Natural, Smooth) Use cashew butter for a nut-free version.
  • 1 tbsp Sriracha Adjust quantity based on your heat preference.
  • 2 tbsp Coconut Aminos Low-sodium soy sauce works if not gluten-free.
  • 1 tbsp Fish Sauce Omit if you're vegetarian or vegan.
  • 2 cloves Minced Garlic Fresh garlic cloves provide a more robust taste.
  • 1 cup Fresh Cilantro Omit if you’re not a fan.
For the Filling
  • 1 lb Chicken Breast Substitute thighs for a juicier texture.
  • 1 medium Yellow Onion Red onion can be used for a milder taste.
  • 1 medium Red Bell Pepper Feel free to use any color of bell pepper.
  • 1 Jalapeños Swap for bell peppers for less spice.
  • 2 cups Shredded Cabbage & Carrots Bean sprouts or diced cucumbers can be fun optional additions.
For Assembly and Topping
  • 1 head Butter Lettuce Romaine can be used for extra crunch.
  • 1/2 cup Cashews or Peanuts Omit if allergies exist.
  • 1 medium Avocado Totally optional, but recommended for added richness.

Equipment

  • Slow Cooker
  • Blender

Method
 

Step-by-Step Instructions
  1. Prepare the Sauce: In a blender or mixing bowl, combine the chicken broth, lite coconut milk, honey, peanut butter, sriracha, coconut aminos, fish sauce, minced garlic, and fresh cilantro. Blend or mix until smooth.
  2. Load the Crockpot: Place the chicken breasts at the bottom of your slow cooker, ensuring they are flat and even. Chop the jalapeños, yellow onion, and red bell pepper, and add them on top of the chicken. Pour the prepared sauce evenly over everything.
  3. Cook the Chicken: Cover and set the slow cooker to low for 7-8 hours or high for 4-6 hours until the chicken is tender and shreddable. Check that the chicken has reached an internal temperature of 165°F.
  4. Check for Doneness: After cooking, carefully remove the lid and shred the chicken using two forks directly in the slow cooker. Mix the shredded chicken with the surrounding vegetables and sauce.
  5. Serve and Assemble: Prepare your butter lettuce leaves as the wrappers for your filling. Spoon the shredded chicken mixture into each leaf, topping with optional shredded cabbage, carrots, cashews, and diced avocado.

Nutrition

Serving: 1wrapCalories: 250kcalCarbohydrates: 30gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

These wraps are perfect for meal prep! Cook a larger batch and enjoy them throughout the week for quick, healthy lunches or dinners.

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