Thai Lettuce Wraps


  • 1 1 /2 tablespoons cooking oil
  • 1 pound ground chicken breast I prefer thighs
  • 1 4 ounce can water chestnuts chopped
  • 2 shallots diced
  • 1/4 red onion diced
  • 1 clove garlic very finely minced
  • Minced fresh chiles Jalapeño or Fresno (amount is up to your level of spiciness)
  • 1 tablespoon fish sauce
  • 1/2 lime juiced
  • 1 teaspoon low-sodium soy sauce
  • 1 head butter lettuce leaves separated into cups
  • 1 handful of cilantro and/or mint cut into chiffonade


  1. Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread out over the surface of the pan. cook until browned, about 3 minutes.
  2. Push the ground chicken to one side of the pan and swirl in the remaining 1/2 tablespoon of oil. To the oil, add the shallots, red onion, garlic and fresh chiles and sauté the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice and soy sauce.
  3. Serve with lettuce cups and herbs.