Skip to content

Food & Recipes

Font Size

Thai Chicken Wrap

Thai Chicken Wrap
This Recipe Is:

WebMD Recipe from

At the table, fill lettuce leaves with flavorful minced chicken, vegetables and pieces of torn herbs. Add a squeeze of lime or some peanut crunch, and roll it up.

Serve with some steamed brown rice on the side, and you have the perfect summer dinner.

Don’t forget to include the kids! Your kids can help tear the mint into little pieces, pinch the tips and tails off the green beans and wash the vegetables. And, of course, taste to make sure the chicken is just perfect!

  • 1 tablespoon
    vegetable oil
  • 3 cloves
    garlic, finely chopped
  • 2 tablespoons
    fresh ginger, grated, or 1/2 tablespoon ground ginger
  • 1/4 cup
    water, or stock
  • 1 pound
    chicken, ground
  • 1/4 cup
    fresh mint leaves, chopped
  • 2 tablespoons
    shallots, sliced
  • 1 tablespoon
    Asian chili sauce, or to taste
  • Thai chili pepper, sliced, (very spicy, so optional)
  • 2 teaspoons
    brown sugar
  • 18 whole large
    lettuce leaves, (about 3 lettuce heads)
  • 1/2 pound
    young raw green beans, thinly sliced on the diagnoal
  • 2 cups
    bean sprouts
  • cucumber, cut into strips with your peeler or mandoline
  • 1 large
    carrot, shredded
  • 1/2 cup
    peanuts, chopped
  • 1/2 cup
    lime juice, divided
  • 1/4 cup
  • 1/4 cup
    Asian fish sauce, plus 2-3 tablespoons
    fresh mint, cilantro and basil
    cut limes
    asian chili sauce
  1. For the dipping sauce, mix 1/2 cup chopped peanuts, 1/4 cup lime juice, 1/2 cup sugar, 1/4 cup Asian fish sauce and 1 clove garlic in a little bowl. Set aside.
  2. In a medium nonstick pan, heat the vegetable oil and sauté the ginger and remaining garlic over medium heat until light brown. Add 1/4 cup water or stock, then add the chicken and stir well, separating the chicken into small bits. This should take you about 4 to 5 minutes. Drain out the water.
  3. Transfer the cooked chicken into a mixing bowl. Add the chopped fresh mint leaves, sliced shallots, Asian chili sauce, Thai chili pepper, the remaining lime juice, brown sugar and remaining Asian fish sauce and mix well. Taste the mixture and season until there is a good balance among the sweet, tart and savory flavors. You might need a bit more fish sauce, another squeeze of lemon, a little bit more hot sauce…
  4. On a large platter, mound the green beans, sprouts, lettuce leaves, herbs, and chicken. Serve with little bowls of the dipping sauce, cut limes, fish sauce, chili sauce and chopped peanuts.

Recipe by Kirstin Uhrenholdt
Excerpted from The Family Dinner by Laurie David. Copyright (c) 2010 by Hybrid Nation, Inc. Used by arrangement with Grand
Central Publishing. All rights reserved.

Nutritional Information

Makes: 6 servings
  • Calories339
  • Carbohydrates26.0 g
    • Dietary fiber4.8 g
  • Cholesterol67 mg
  • Fat14.4 g
    • Saturated fat2.9 g
  • Sodium317 mg
  • Protein30.6g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.