Thai Lettuce Wraps

Kimberly Killebrew

Positively bursting with delicious flavors, these Thai Lettuce Wraps are quick and easy to make and are low carb, low calorie, low fat, gluten free and paleo! Perfect as a healthy main course, lunch, appetizer, hors d'oeuvres or for entertaining!

Print Recipe

5 from 11 votes

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Appetizer, hors d'oeuvres, Main Course

Cuisine Gluten Free, Paleo, Thai

Servings lettuce wraps (depending on how full you fill them)

Calories 73 kcal

Ingredients

1 tablespoon oil
1 pound ground chicken, turkey, pork, beef, or veal
1/2 cup shredded red cabbage
1/2 cup thinly sliced/julienned carrots
1 small red bell pepper, thinly sliced
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 teaspoons finely minced lemongrass or lemongrass paste
1/4 cup chopped cashews or peanuts
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
For the Sauce:
Juice of 1 lime
2 tablespoons Thai red curry paste
1 tablespoon soy sauce
if gluten-free, use GF soy sauce
1 teaspoon toasted sesame oil
1-2 teaspoons sriracha (optional, for heat)
16 bibb lettuce leaves, washed and drained

Instructions

Make the Sauce: In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine. Set aside.
Heat the oil in a skillet and cook the ground meat until no pink remains. Drain the liquid. Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch. Add the Sauce and lemongrass and cook for another minute. Add the chopped nuts, green onions and cilantro and cook for another minute.
To serve, lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf. Serve immediately.

Video

Nutrition

Keyword Asian Lettuce Wraps, Thai Lettuce Wraps

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