Thai Chicken Lettuce Wrap – Recipe

This is a delicious, light but flavorful dish. I love to eat Thai Chicken Lettuce Wrap as a light lunch or a snack. It is low in calorie, gluten free, and heart healthy. Even though the recipe sounds fussy, once you understand each step you can cook assemble 2 to 3 dozen wraps in less than an hour. The recipe can easily be doubled or tripled.

There are 3 steps to making this dish.
1. Cook the vermicelli noodles
2. Cook the meat filling
3. Assemble

Prep Time: 30 minutes
Cooking time: 15 minutes
Assembly time: 15 minutes
Serves 4-6 (3 small or 2 boats size, lettuce wrap per person)

1 head of romaine lettuce, separated and washed. (I prefer using the inner leaves for smaller wraps. If you want to use the bigger leaves, you will be making boat size.)
1 8 ounces package of rice vermicelli noodles
1 pound of either ground chicken, turkey, pork or beef
2 chopped, shallots
1 chopped, red pepper
2 tablespoon dark soy sauce
2 1/2 tablespoon of fish sauce
1 teaspoon Siracha or chili paste
2 teaspoons of minced garlic (3 large cloves)
1/4 cup chopped Thai basil. (can substitute with Italian basil)

Directions

1. Cook rice vermicelli noodles according to directions, rinse with cool in a colander and set aside.
2. In a small bowl, mix together soy, fish, and Siracha sauces and set aside.
3. Cook the meat – Heat a large skillet over hot heat. Add enough olive or vegetable oil to cover the bottom of the heated pan. Add chopped garlic, red pepper and shallots and sauté until the garlic is browned and the shallots are translucent. Add ground meat and sauces and cooked until the meat is cooked while stirring and breaking up meat into small pieces. Remove the pan from the heat and cool for about 10 minutes. Add Thai basil just before assembling lettuce wrap.
4. Assemble – On a large platter, in a single layer, place lettuce leaves side-by-side. Into each lettuce leaf add 2 tablespoons of vermicelli noodles topped with 2 tablespoons of meat mixture. If you have like, you can top off each lettuce leaf with more chopped Thai basil.

It is best to eat at room temperature. If you need to refrigerate, the rice noodles will become hard. You will need to microwave for a few seconds to soften.

Enjoy!

About the recipe creator – Helen Chin Lui is a Certified Reflexologist, Certified Energy Medicine and Chakra Balancing Practitioner, Reiki Master and Teacher. Helen is the owner of the Healing Place in Medfield, Masschusetts, USA. She specializes in helping adults to find long-term relief from chronic pain, chronic digestive problems and balances hormones naturally.  If you are interest how Reflexology and Reiki can help you to alleviate chronic pain, digestive pain, and balance hormones naturally,  please schedule a FREE consultation online or call  508 359-6463.

For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healingclick here

 


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