Healthy Thai Chicken Lettuce Wraps
This recipe slow cooker thai chicken recipe is the perfect blend of Asian-inspired flavors in a taco or lettuce cup. Great for lunch or dinner!
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Ingredients
For the chicken:
- ¼ cup lime juice
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 2 teaspoons chili paste, Sriracha
- 4 cloves garlic, grated or minced
- 2 teaspoons ginger, grated
- ¼ cup green onions, white part only, reserve green for serving
- 1 ½ lbs chicken breasts or thighs, boneless, skinless
For the Filling & Serving
- 1 large head of lettuce
- 1 cup purple cabbage, shredded
- 2-3 large carrots, shredded, about 1 cup
- 1 red bell pepper, chopped
- ⅓ cup unsalted peanuts, chopped
- Tops, from the green onions
- ⅓ cup cilantro, chopped
- Lime wedges, for serving
- Peanut sauce, for serving
Instructions
- If you're making your own peanut sauce, follow the recipe directions and then refrigerate for later. This can be made 3 to 4 days ahead.
- In the bowl of your slow cooker, whisk to combine lime juice, soy sauce, brown sugar, oil, fish sauce, chili paste, garlic, ginger, and white parts of the onions.
- Add in the chicken and stir to coat with sauce. Cook, on high for 4 hours or 8 on low.
- Once the chicken is cooked, remove the chicken from the slow cooker and cut it into smaller pieces or shred it between two forks.
- In a large bowl, combine the cooked chicken, shredded cabbage, carrots, bell peppers, peanuts, green parts of the onion, and cilantro.
- Serve by scooping chicken and veggie mixture inside lettuce leaves and drizzle with peanut sauce.
Nutrition
Serving: 2 tacos | Calories: 280kcal | Carbohydrates: 16g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 777mg | Potassium: 751mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4500IU | Vitamin C: 50mg | Calcium: 51mg | Iron: 1mg
