Thai Lettuce Wraps Recipe

Name: Thai Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quick Pickled Cucumbers; 1 European cucumber, thinly sliced; 1/2 bunch scallions (use the other half for the lettuce wraps); 1 cup rice vinegar; 1/2 cup water; 2 tablespoons chopped mint; 2 tablespoons chopped cilantro; 2 tablespoons chopped basil; lettuce wraps; 1 tablespoon coconut or peanut oil; 1/2 sweet onion, diced; 2 garlic cloves, minced; 1/2 bunch scallions; 1 pint cremini mushrooms, minced; 1 pound ground chicken or turkey; 1 tablespoon Sriracha; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 heads Boston lettuce, leaves separated; 1 Fresno chile, or other hot chile, thinly sliced for garnish (optional)

Servings: persons

Quick Pickled Cucumbers
1 European cucumber, thinly sliced
1/2 bunch scallions (use the other half for the lettuce wraps)
1 cup rice vinegar
1/2 cup water
2 tablespoons chopped mint
2 tablespoons chopped cilantro
2 tablespoons chopped basil
lettuce wraps
1 tablespoon coconut or peanut oil
1/2 sweet onion, diced
2 garlic cloves, minced
1/2 bunch scallions
1 pint cremini mushrooms, minced
1 pound ground chicken or turkey
1 tablespoon Sriracha
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 heads Boston lettuce, leaves separated
1 Fresno chile, or other hot chile, thinly sliced for garnish (optional)

1
1. Make the pickled cucumbers: In a large bowl, mix the cucumbers with the scallions. Add the vinegar and water, making sure the cucumbers are submerged in the liquid. Stir in the herbs, then set aside.
2
2. Make the lettuce wraps: In a large saute pan, heat the oil over medium heat. Add the onion, garlic, scallions and mushrooms. Cook until the onion and mushrooms are soft, 4 to 5 minutes. Add the chicken or turkey and saute until fully cooked through, 4 to 5 minutes more.
3
3. Stir in the Sriracha, soy sauce and rice-wine vinegar. Bring the mixture to a simmer and cook until the liquid has been mostly absorbed, 1 to 2 minutes. Remove from the heat and transfer to a serving bowl.
4
4. To serve: Place the lettuce leaves on a platter and top each with a scoop of room-temperature or chilled meat mixture. Top with pickled cucumbers and Fresno chiles, if using. Serve immediately.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Quick Pickled Cucumbers, 1 European cucumber, thinly sliced, 1/2 bunch scallions (use the other half for the lettuce wraps), 1 cup rice vinegar, and more.

Yes, Thai Lettuce Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Lettuce Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions