Nut-Free Thai Chicken Lettuce Wraps
Elevate your dinner game with these vibrant and flavor-packed Nut-Free Thai Chicken Lettuce Wraps! This healthy, allergen-friendly recipe swaps traditional peanut-based sauces for a tangy blend of coconut aminos, lime juice, and honey, ensuring it's both nut-free and irresistibly delicious. Juicy ground chicken is sautéed with aromatic garlic and ginger, then tossed with crunchy water chestnuts, colorful red bell peppers, and shredded carrots for a satisfying texture in every bite. Nestled in crisp lettuce leaves and topped with fresh green onions and optional cilantro, these wraps are the perfect combination of light, fresh, and zesty. Ready in just 25 minutes, they make an ideal weeknight dinner or party appetizer that’s both quick and crowd-pleasing!
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Ingredients
- 1 pound Ground chicken
- 3 tablespoons Coconut aminos (or low-sodium soy sauce for nut-free diets)
- 2 tablespoons Fresh lime juice
- 2 teaspoons Honey
- 1 tablespoon Fish sauce
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Red bell pepper, diced
- 1 medium Carrot, shredded
- 3 Green onion, sliced
- 1 can (8 oz) Water chestnuts, diced
- 1 tablespoon Sesame oil
- 12 leaves Romaine or butter lettuce leaves
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Directions
Step 1
In a small bowl, whisk together coconut aminos, lime juice, honey, and fish sauce to create the tangy and sweet sauce. Set aside.
Step 2
Heat a large skillet over medium heat and add the sesame oil.
Step 3
Add the minced garlic and grated ginger to the skillet. Sauté for 1–2 minutes until fragrant.
Step 4
Add the ground chicken to the skillet. Cook, breaking it apart with a wooden spoon, until it is no longer pink, about 5–6 minutes.
Step 5
Stir in the diced red bell pepper, shredded carrot, and water chestnuts. Cook for another 2–3 minutes until the vegetables are slightly softened.
Step 6
Pour the sauce over the chicken and vegetable mixture. Stir well to evenly coat everything.
Step 7
Season with salt and black pepper. Cook for an additional minute, then remove from heat.
Step 8
Prepare the lettuce leaves by gently washing and patting them dry. Arrange them on a serving platter.
Step 9
Spoon the chicken mixture into each lettuce leaf and top with sliced green onions and cilantro if desired.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1259.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1231.7 |
| Total Fat 52.0g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 384.7mg | 0% |
| Sodium 3680.1mg | 0% |
| Total Carbohydrate 107.8g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 45.3g | |
| Protein 99.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 276.5mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 5111.5mg | 0% |
Source of Calories