Thai Chicken Lettuce Cups

Rice-paper-wrapped salad rolls are delicious, but if you want a lower-carb option, try lettuce wraps. Dipped in spicy peanut sauce, they’re flavorful and filling enough you might just want to skip dinner and enjoy these on their own.

Serves 2 as an entrée, 4 as an appetizer


1 tablespoon sesame oil

8 ounces chicken thighs

2 garlic cloves, minced

1 teaspoon fresh ginger, minced

¼ cup cilantro, roughly chopped


¼ cup red onion, thinly sliced

¼ cup carrots, julienned

1 cup prepared peanut sauce

1 head butter lettuce, rinsed


Heat the sesame oil in a large skillet and sear the chicken over medium-high heat. Cook until completely cooked through, remove to a cutting board, and roughly chop. In the same skillet, cook the garlic cloves and ginger. Return the chicken to the pan, stir, and season to taste with sea salt and freshly ground black pepper.

To serve, spoon a few tablespoons of chicken into a piece of lettuce. Top with cilantro, onion, and carrots. Dip into the individually-portioned ramekins of peanut sauce.