Thai Lettuce Wraps (from Hannah)
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By Errin Sorlie
Thai Lettuce Wraps (from Hannah)
5 steps
Prep:1hCook:20min
Updated at: Tue, 03 Sep 2024 05:37:36 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
8
Low
Nutrition per serving
Calories325.9 kcal (16%)
Total Fat15 g (21%)
Carbs18.3 g (7%)
Sugars12 g (13%)
Protein31.1 g (62%)
Sodium573.9 mg (29%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupchunky peanut butter
3 Tbsplime juice
2 Tbspfish sauce
2 Tbsplight-brown sugar
packed
1 Tbspwhite vinegar
3serrano chiles
seeded & minced
1garlic clove
minced
4 cupscooked chicken
shredded
8radishes
halved & thinly sliced
2shallots
medium, halved & thinly sliced
1mango
diced
⅓ cupsalted peanuts
chopped
2 cupsfresh mint leaves
roughly chopped
1 headbibb lettuce
Instructions
Step 1
Bring a pot of lightly salted water to a boil. Add chicken and cook for 20 minutes. Let cool & shred. (Prep other ingredients while cooking.)
cooked chicken4 cupsStep 2
Wash & prep veggies, chop peanuts.
serrano chiles3 
radishes8 
shallots2 
mango1 
fresh mint leaves2 cups
bibb lettuce1 head
salted peanuts⅓ cupStep 3
Whisk first 7 ingredients in a large bowl until smooth.
chunky peanut butter¼ cup
lime juice3 Tbsp
fish sauce2 Tbsp
light-brown sugar2 Tbsp
white vinegar1 Tbspserrano chiles3 
garlic clove1 Step 4
Add chicken, radishes, shallots, mango, and peanuts to dressing, toss to combine. Add mint leaves and gently toss/fold in.
fresh mint leaves2 cupsStep 5
Fill lettuce leaves with chicken mixture and serve.
bibb lettuce1 headNotes
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