Lettuce Wraps

I like lettuce wraps. Not just because of the reduced carb factor, although that’s a bonus. The best lettuce wraps I’ve had in a restaurant involved Thai spiced ground chicken, so when I saw a recipe in a magazine that looked similar, I decided to adapt it a bit and try making it at home. Total winner!


Head of Bibb lettuce ( tender perfect cups!)
1 pound of ground chicken
2 TBS soy sauce
1 TBS Sriracha
1 tsp. fish sauce
1 TBS brown sugar
2-3 cloves garlic
3-4 scallions
2 TBS vegetable oil
Kosher salt
Various fresh condiments: lime wedges, basil, thyme, dill, green part of scallions


  1. Thinly slice the scallions. Set the dark green parts aside for a condiment. Mince the garlic.
  2. Heat the oil over medium heat. Sautés the scallions and garlic until soft.
  3. Add the chicken. Season with Kosher salt. Saute until fully cooked..
  4. Combine the soy sauce, Sriracha, fish sauce, and brown sugar.
  5. Add the combined sauce to the meat mixture, and cook for a few minutes until the sauce is absorbed into the meat.
  6. Serve with lettuce and various condiments.
  7. Fill a lettuce “cup” with chicken. Sprinkle with the herb (or herbs) of your choice. Squeeze some lime juice (and possible add a bit more Sriracha) and enjoy!

About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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