I never thought I’d be a lettuce wrap “type of girl”. You know what I’m talking about. When the server comes around at happy hour, after a long day of work, all I want is something wrapped in empty carbs. Flour tortillas, breading, you name it. But at one of these happy hours, somebody once ordered Asian turkey lettuce wraps for the table. I was a little angry with them at first, for wasting room at the table, but then I got over it and decided to try one (I was taking a break from my spinach and artichoke dip). It was a-m-a-z-i-n-g. Seriously, it was so flavorful and so satisfying.
This is one of those meals that makes you feel good. I used romaine stalks when I made these, which are virtually calorie free, but I’ve recently seen some recipes online that do lettuce wraps in cabbage instead of lettuce (cabbage wraps?). Even healthier! So, the second time I made these (I think I waited a full 2 days) I tried it with purple cabbage because I feel like purple cabbage goes well with spicy food, such as these delicious treats. But it was sort of a disaster…purple cabbage doesn’t pull apart easy into neat little cups for the filling. I would recommend doing it with green cabbage instead!
And remember I asked you to save the Thai basil leaves that you may have bought while you were at the grocery store getting ingredients for my Thai Chicken Salad? Well, use them here! The flavor of the Thai basil kicks these wraps up a notch. No, 100 notches! Make sure you add the basil while the pan is still warm, but turn the stove off. The heat will make the aroma of the basil to come out, but you don’t want the basil to burn.
So be healthy, and eat something that tastes good at the same time. 🙂
- 4 stalks green onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon fish sauce
- 1 tablespoon garlic chili sauce (or Sriracha)
- 1 teaspoon light brown sugar
- 1 Thai chili, seeded and chopped finely
- Lime juice of ½ a lime
- Lime zest of ½ a lime
- Salt to taste
- ½ teaspoon corn starch
- 4 tablespoons Thai basil, chopped
- 1 lb ground chicken
- 4-6 large romaine lettuce leaves (or green cabbage leaves)
- In a large pan, heat the olive oil on medium heat. Add the chicken and break apart with a flat spatula so that you don’t get any large chunks. Sauté until brown, about 10 minutes.
- Add the green onions, fish sauce, garlic chili sauce, brown sugar, Thai chili, lime juice, lime zest, and salt and sauté until fragrant, about 6 minutes.
- Stir in the corn starch and let the sauce thicken a little, about 2 minutes.
- Remove pan from heat and stir in the Thai basil. Let the meat mixture sit for 5 minutes so it’s not piping hot.
- Stuff romaine leaves or cabbage with the mixture and serve immediately.