Thai Lettuce Wraps

If Taco Tuesday is a mainstay in your week, then consider adding in Thai Thursday with these flavor-filled wraps. Keep your pantry stocked with a few Asian condiments and you'll be all set. Make a big batch of the meat filling and freeze it. Then grab some lettuce, and you're all set!


6 Tbl soy sauce

2 Tbl White Balsamic Vinegar

1 Tbl sesame oil

1 Tbl fish sauce

2 tsp sugar

Juice of 1/2 lime

2 Tbl Key Lime Avocado Oil

1/2 cup thinly sliced green onions, white and light green portions

1 1/2 Tbl peeled and grated fresh ginger

2 garlic cloves, minced

1/2 tsp Gochugaru chile flakes

1 1/4 lb ground chicken, pork or beef

Lettuce leaves for serving

Fresh cilantro and basil leaves for serving


In a bowl, stir together the soy sauce, White Balsamic Vinegar, sesame oil, fish sauce, sugar and lime juice. Set aside.

In a wok or large skillet over medium-high heat, warm the Key Lime Avocado Oil. Add the green onions, ginger, garlic and Gochugaru flakes and cook, stirring constantly, until fragrant, about 2 minutes. Add the ground chicken, pork or beef and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Add the soy sauce mixture and cook 1 minute more.

To serve, spoon about 3 Tbl of the chicken mixture into a lettuce leaf, top with cilantro or basil and wrap the lettuce around the filling.

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