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Appe-Thai-zing Chicken Lettuce Wraps

Updated: Apr 2, 2020

Thought I’d do my bit and save you the cost of airfares to Bangkok and

serve up the authentic taste of Thailand for your lunch this week. Think san choy

bow with a tasty Thai twist. Yes please!

Serves: 4

Ready In: 25minutes



• 1/2 cup peanut butter

• 3 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tbsp water

• 1 tsp sesame oil

• 1 tbsp lime juice


• 1 tbsp olive oil

• 1 white onion finely chopped (or 1 cup green shallots, sliced)

• 3 cloves garlic minced

• 1 tbsp Thai red curry paste

• 500g lean chicken mince

• 1 cup carrots shredded

To serve

• 1 head of cos lettuce

• Spring onion to garnish (optional)

• Crushed peanuts to garnish (optional)


Step 1. Mix together all sauce ingredients and set aside.

Step 2. Heat oil in a large pan and add the onions, garlic and Thai red curry paste.

Stir until red curry paste is heated through and mixed in evenly with the onions

(2-3 minutes).

Step 3. Add the chicken mince and cook, breaking it up with a spatula, for 5-7

minutes, until no pink remains and the chicken is cooked through.

Step 4. Stir in the shredded carrots.

Step 5. Pour the peanut sauce evenly over the chicken mince mixture and stir to

combine. Remove from heat.

To Serve:

Spoon 1/4 cup of the chicken mince mixture into a romaine lettuce leaf. Sprinkle

with shallots and peanuts and enjoy.

To Store in the Fridge: Allow ground chicken mixture to cool completely. Portion out into 1/4 cup portions and store in the fridge for up to 4 days. Re-heat till steaming hot in the microwave before serving.

To Freeze: Allow chicken mince mixture to cool completely, then portion out into desired

serving size in the freezer. Thaw completely before reheating in the microwave.

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media so that I can feature you on my Instagram story

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