Thai Chicken Lettuce Wraps


  • Chicken Breast – 1 Pound
  • Romaine Lettuce Leaves – 16
  • Diced Garlic – 2 Clove
  • Low Sodium Soy Sauce – 3 Tablespoons
  • Olive Oil – 2 Tablespoons
  • Diced Lemongrass – 2 Tablespoons
  • Chili Pepper Flakes – 1 Teaspoon
  • Ground Black Pepper – 1 Teaspoon

Dice the chicken breast into bite size pieces. Then, mix up a marinade using all of the diced garlic, low sodium soy sauce, olive oil, diced lemongrass, chili pepper flakes and black pepper. Add the diced chicken breast pieces to the marine and allow it to sit in a covered dish for at least four hours. This can even be done overnight to let the flavor deeply permeate the chicken. Once the chicken is marinated properly, pour the whole mixture into a heated frying pan. As there is olive oil in the mixture, nothing needs to be added to the pan. Turn the heat on high to sear the outside of the chicken and then reduce the heat to allow the chicken to cook through thoroughly. Place one tablespoon of the cooked chicken mixture into the center of a lettuce leaf. Enjoy eating these by hand.This was a unique take on Thai food that the entire family was able to enjoy. The fun of eating these like tacos helped my children to embrace the new flavors. If you prefer your meals with an added kick, increase the amount of chili pepper flakes. If the spice is too much, simply eliminate the flakes entirely and add in more lemongrass or black pepper to boost the flavor instead.

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