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Vietnamese-Style Chicken Lettuce Wraps

Vietnamese-Style Chicken Lettuce Wraps

Lunch
Prep Time
15min
Cook Time
15min
Servings
6
Calories
245
Chef's Note

For the most authentic flavor, don't skip the lemongrass - it's essential to Vietnamese cuisine. If you can't find fresh lemongrass, look for lemongrass paste in the produce section. For a time-saving tip, prepare the chicken mixture a day ahead and reheat gently before serving, then assemble the wraps just before eating for maximum freshness and crunch.

Tags
chicken
Vietnamese
lettuce wraps
quick
high-protein
low-carb
gluten-free
dairy-free
lunch
Ingredients

  • 1 pound ground chicken

  • 3 cloves, minced garlic

  • 1 tablespoon, grated ginger

  • 1 stalk, finely minced (white part only) lemongrass

  • 2 tablespoons fish sauce

  • 2 tablespoons lime juice

  • 1 tablespoon brown sugar

  • 1 teaspoon (adjust to taste) sriracha sauce

  • 2 tablespoons cooking oil

  • 1 medium, diced red bell pepper

  • 2 medium, julienned carrots

  • 4 thinly sliced green onions

  • 1/4 cup, chopped fresh mint leaves

  • 1/4 cup, chopped fresh cilantro

  • 1 large head, leaves separated butter lettuce or iceberg lettuce

  • 1/3 cup, chopped roasted peanuts

  • 1 lime, cut into wedges for serving lime wedges

Instructions
  • 1

    In a small bowl, whisk together 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, and 1 teaspoon sriracha until sugar dissolves. Set aside.

  • 2

    Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 3 minced garlic cloves, 1 tablespoon grated ginger, and 1 minced lemongrass stalk. Sauté for 30 seconds until fragrant.

  • 3

    Add 1 pound ground chicken to the skillet and cook for about 5-6 minutes, breaking it up with a wooden spoon until no longer pink.

  • 4

    Add 1 diced red bell pepper and cook for another 2 minutes until slightly softened.

  • 5

    Pour the prepared sauce over the chicken mixture and stir to combine. Cook for 2 more minutes until the liquid is mostly absorbed.

  • 6

    Remove from heat and stir in half of the sliced green onions, half of the chopped mint, and half of the chopped cilantro.

  • 7

    To serve, spoon the chicken mixture into lettuce leaves. Top with julienned carrots, remaining herbs, chopped peanuts, and additional green onions.

  • 8

    Serve with lime wedges on the side for squeezing over the wraps.

Nutrition Information (per serving)
245
Calories
22g
Protein
12g
Carbs
13g
Fat
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