Thai Chicken Lettuce Wraps
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Thai Chicken or Turkey Lettuce Cups

Two cups per person
Servings: 4 servings


  • 3 Tbsp Canola oil divided
  • 3 Tbsp reduced-sodium soy sauce
  • 2 Tbsp light brown sugar
  • 2 Tbsp rice vinegar
  • 8 Butter Lettuce Leaves
  • 1 1/2 cups English Cucumbers chopped and seeds removed
  • 1 lb Ground Turkey or Ground Chicken
  • 1 cup matchstick carrots (You can also coarse grate the carrots)
  • 2 Tbsp Fresh Mint, Parsley, or Cilantro
  • 1/4 cup chopped roasted peanuts (unsalted are best)


  • Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
  • Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
  • Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.


Calories 426
Fat 20g
Protein 32g
Carb 24 g
Fiber 7 g
Sugars 13 g
Potassium 45%DV
Sodium 538mg