Thai Chicken Lettuce Wraps with Lemongrass & Ginger Infused Olive Oil Blend

These Thai Chicken Lettuce Wraps bring together juicy ground chicken, crisp lettuce leaves, shredded carrots, scallions, and crunchy peanuts for a fresh, savory bite with just the right amount of brightness. The Lemongrass & Ginger Infused Olive Oil Blend threads citrusy lemongrass and warm ginger through the filling, giving every bite a clean, aromatic lift that feels perfect for a lively weeknight dinner or casual entertaining.

Garden Infuzions

Thai Chicken Lettuce Wraps with Lemongrass & Ginger Infused Olive Oil Blend

Tender chicken, crisp lettuce, crunchy carrots, and a bright lime finish make these Thai-inspired lettuce wraps feel fresh, lively, and easy to share.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizers, Dinner

Cuisine: Asian, Fusion Cuisine, Thai

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound ground chicken
• 2 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 small red bell pepper finely diced
• 1 cup shredded carrots
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1/4 teaspoon black pepper
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 12 butter lettuce leaves
• 1/4 cup chopped peanuts
• Lime wedges for serving

Equipment

• 1 Large skillet 10-12 inch skillet
• 1 Wooden spoon for breaking up the chicken
• 1 Cutting board for prep
• 1 Chef’s knife for chopping vegetables
• 1 set Measuring spoons for oils, sauces, and seasonings

Method

 

Instructions

1. Heat a large skillet over medium-high heat and add the neutral oil and Lemongrass & Ginger Infused Olive Oil Blend.
2. Add the onion and cook for 2 minutes, stirring often, until it softens.
3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. Add the ground chicken and break it up with a spoon as it cooks until no longer pink, about 5 to 6 minutes.
5. Add the bell pepper and carrots, then cook for 2 more minutes so the vegetables stay bright and slightly crisp.
6. Stir in the soy sauce, fish sauce, lime juice, brown sugar, and black pepper. Cook for 1 to 2 minutes until the sauce lightly coats the filling.
7. Fold in the scallions and cilantro, then remove the skillet from the heat.
8. Spoon the warm filling into butter lettuce leaves, then top with chopped peanuts and serve with lime wedges.
9. Serve right away while the lettuce is crisp and the filling is warm.

Notes

For the cleanest wrap texture, keep the lettuce dry and chilled until serving. If you want a little more sauce, add another splash of lime juice and soy sauce after tasting the finished filling.

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Recipe Tips

Keep the chicken crumbled as it cooks so the filling stays easy to tuck into lettuce cups. Let the sauce reduce briefly in the skillet so it clings to the meat instead of pooling at the bottom.

Serving Suggestions

Serve with extra lime wedges, sliced cucumber, and a small bowl of chopped peanuts for sprinkling at the table. These wraps also work nicely alongside jasmine rice or a simple noodle salad.

Storage

Store the chicken filling in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate and assemble just before serving so everything stays crisp.

Variations

Swap in ground turkey for a lighter variation, add minced red chile for more heat, or spoon the filling over rice bowls instead of using lettuce cups.

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