Thai Style Lettuce Wraps. Thai Style Beef Lettuce Wraps Recipe. Welcome to my cooking channel (food channel)! In this video I'm going to show you how to make lettuce wraps!

These Thai chicken lettuce wraps are bursting with bold flavor, and fresh ingredients. They can be enjoyed as a main dish or served as an appetizer. I first tried thai lettuce wraps years ago in NYC at a Thai restaurant with my cousin, a huge fan of Asian cuisine. You can cook Thai Style Lettuce Wraps using 21 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Thai Style Lettuce Wraps

1. Prepare 1 tbsp. of olive oil.
2. You need 1 lb. of ground chicken or ground turkey.
3. It's 1 cup of diced mushrooms.
4. It's 1/4 cup of finely diced onion.
5. It's 1 clove of garlic, minced.
6. It's 1 of small zucchini, sliced into coins, then quartered.
7. You need 1 of small carrot, peeled and shredded.
8. You need 1/4 cup of natural peanut butter.
9. You need 3 tbsp. of soy sauce, reduced sodium recommended.
10. It's 2 tbsp. of rice vinegar.
11. It's 2 tbsp. of water.
12. Prepare 1 tbsp. of brown sugar.
13. Prepare 1 tbsp. of lime juice.
14. Prepare 1 tsp. of sesame oil.
15. Prepare 1 tsp. of sriracha.
16. You need To taste of pepper, ground ginger, dried basil.
17. It's of For lettuce wraps, good ones to use are :.
18. It's of ·Romaine Lettuce.
19. It's of ·Boston Bibb Lettuce.
20. You need of ·Iceberg Lettuce.
21. Prepare of ·Butter Lettuce.

The origins of lettuce wraps are thought to be Chinese. Today, they're found throughout Southeast Asia. They are very popular in Thailand (Larb Gai). These yummy Thai-style lettuce wraps will keep you fueled throughout the game.

Thai Style Lettuce Wraps step by step

1. To make the sauce, first microwave the peanut butter 10-15 seconds to make it runnier (only if needed), then place the peanut butter, soy sauce, rice vinegar, water, brown sugar, lime juice, sesame oil and sriracha in a small bowl and whisk together until thoroughly combined. Set this aside..
2. Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up as you go, until it is fully cooked through..
3. Add the mushrooms, onions and garlic to the skillet. Cook for 3-5 more minutes, until the onions and mushrooms are softened. Stir in the zucchini and carrots and cook just 2 minutes more..
4. Pour the sauce over the chicken and veggie mixture. Season to taste with pepper, ground ginger and dried basil. Remove from heat and serve over the prepared lettuce. I served mine over romaine lettuce and garnished them with some green onions, sesame seeds and some thinly sliced purple cabbage, but just use whatever toppings you'd like..
5. Refrigerate any leftovers. This reheats nice and makes a great lunch, appetizer or serve with a grain for a light dinner..
6. This is equally as tasty served over some brown rice or quinoa..

Try these out for your March Madness party or for any casual get-together! Make the lettuce wraps: In a large sauté pan, heat the oil over medium heat. Add the onion, garlic, scallions and mushrooms. To serve: Place the lettuce leaves on a platter and top each with a scoop of room-temperature or chilled meat mixture. Not only is this shrimp lettuce wrap recipe full of incredible Thai flavors (peanut sauce! lime! fish sauce!), but it's also beautiful to look at.