Thai · Dinner
Thai Lettuce Wrapped Chicken (Low-Chol)
Ground chicken breast is stir-fried with garlic, shallot, and chilies, then tossed with lime juice and fish sauce for a tangy, savoury larb-style filling. Bundled into crisp lettuce cups with mint, cilantro, and toasted rice powder, it delivers bright, herbal Thai flavour with minimal saturated fat.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
46.8gProtein
10.9gFat
24.1gCarbs
6.4gSugar
6.9gFiber
1046mgSodium
76mgChol
2.4gSat Fat
890mgPotassium
95mgCalcium
3.6mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-carb
high-fiber
low-calorie
low-chol
Instructions
1
Prep
Mince the chicken finely, thinly slice the shallot, garlic, chili, and scallion, and separate lettuce leaves into cups.
2
Toast the jasmine rice in a small skillet over medium heat for 3–4 minutes, shaking often, until deep golden and fragrant. Grind to powder.
3
Heat the vegetable oil in a nonstick skillet over medium-high heat. Sauté shallot and garlic for 1 minute until softened and golden at edges.
4
Add chicken, breaking into small crumbles, and stir-fry over medium-high heat for 5–6 minutes until opaque throughout and no pink remains.
5
Remove from heat and stir in fish sauce, lime juice, sugar, chili, toasted rice powder, cilantro, mint, scallion, and warmed black beans until evenly coated.
6
Plate
Spoon the warm larb filling into lettuce cups and arrange on a plate to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken breast, skinless
- 2 tsp2 tsp vegetable oil
- 4 tbsp4 tbsp shallot
- 2 clove2 clove garlic
- 22 fresh chili
- 2 tbsp2 tbsp fish sauce
- 3 tbsp46ml lime juice
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp jasmine rice, uncooked
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp scallion
- 88 large lettuce leaves (butter or romaine)
- 160g160g black beans, cooked
