Minty Thai Chicken Salad Lettuce Wraps

BCBSNM Connect Team — Wed, 23 Sep 2026 15:41:09 GMT

Current Revision posted to Recipe book by BCBSNM Connect Team on 9/23/2026 3:41:09 PM

Ingredients: Makes 4 servings

1 tsp Canola Oil
1/4 tsp Paprika
1 1/4 tsp Crushed Red Pepper
2 TBSP Onion, diced
1 1/4 tsp Lemongrass, minced
3/4 lb Ground Chicken
3/4 tsp Light Brown Sugar
1 TBSP Fish Sauce
1 Makrut Lime Leaf
1/3 cup Green Cabbage, shredded
2 oz Tomatoes, Julienne Sliced
2 oz Cucumber, Julienne Sliced
2 TBSP Lime Juice
3 TBSP Mint, chopped
12 each Bibb Lettuce Leaves
12 sprigs Cilantro, fresh

Directions:

Heat oil in a sauté pan. Add paprika and crushed red pepper. Cook for 10 seconds.
Add onion and lemongrass, cook until softened.
Add chicken, brown sugar, and fish sauce. Cook until chicken is cooked through temping 165ºF.
Julienne lime leaf.
In a bowl combine chicken mixture, lime leaf, cabbage, tomatoes, cucumber, lime juice and mint leaves. Chill mixture.
Fill each lettuce leaf with 1/4 cup of chicken mixture. Garnish each lettuce wrap with a sprig of cilantro.

Serving Size:
Serving size: 3 each

Nutritional Information:
Per serving: 130 calories, 7 g fat, 2 g saturated fat, 490 mg sodium, 4 g carbohydrate, 1 g sugar, 1 g fiber, 13 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Diabetes/prediabetes - Carb Conscious, Recipe book, General Healthy - Health Conscious, Entree