Chicken, Cooking

Thai-inspired Chicken Lettuce Wraps

In an attempt to eat more healthy I made these for dinner tonight. I was worried that Alex would not like them, but happy day they were a success. They were a little bit labor intensive and messy to eat, but the clean up was easy due to the fabulous Halloween plates that we are using until I find a new china set to replace the one that Mamasita has broken.

Thai-Inspired Chicken Lettuce Wraps

thai chicken wraps 004


  • 1 tablespoon peanut oil
  • 3 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 2 cups bean sprouts
  • 1 package shiitake mushroom
  • 2 medium carrots, julienned
  • 2 cooked chicken breasts, roughly chopped
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • large romaine lettuce leaves
  • Basil leaves, cut into thin slices


  • Cook chicken breasts. I cooked them on the George Foremen grill.
  • Heat peanut oil in a large skillet over medium heat
  • Add garlic and ginger
  • Cook for 1 minute
  • Add Chicken cook for 3 minutes
  • Add bean sprouts, mushrooms, and carrots.
  • Cover and reduce heat.
  • Cook for 10 to 15 minutes.
  • Combine lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in a medium bowl.
  • Add lime juice mixture to skillet
  • cook for 5 minutes.
  • Serve in the lettuce leaves, top with basil.


1 thought on “Thai-inspired Chicken Lettuce Wraps”

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