Low Calorie Thai Lettuce Wraps Recipes

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THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)



Thai Lettuce Wraps (Larb Gai, Laab Gai) image

Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.

Provided by Nagi | RecipeTin Eats

Categories     Stir Fry

Time 20m

Number Of Ingredients 17

2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1))
3 tbsp water
2 1/2 tbsp lime juice ((1 to 2 limes))
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil ((or other high smoke point cooking oil))
1 tbsp fresh ginger (, grated or very finely chopped)
2 garlic cloves (, large, minced)
1 lemon grass stalk (, white and very pale green part only, finely chopped (Note 2))
2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste))
1 lb / 500g chicken mince ((ground chicken) OR pork)
1/2 red onion (, cut into 4 wedges then finely sliced)
1/3 cup coriander/cilantro leaves (, plus extra to garnish)
1/3 cup mint leaves (, plus extra to garnish)
3 tbsp crushed peanuts ((optional))
6 - 8 small to medium lettuce leaves ((I used baby cos / romaine) (Note 3))
Extra lime wedges, chilli

Steps:

  • Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
  • Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
  • Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
  • Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
  • Remove wok from heat. Stir through onion, coriander/cilantro and mint.
  • Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
  • Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g

ASIAN CHICKEN LETTUCE WRAPS



Asian Chicken Lettuce Wraps image

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

Provided by Gina

Categories     Appetizer     Dinner

Time 50m

Number Of Ingredients 16

8 oz skinless (boneless chicken thighs, ground)
1/4 cup water chestnuts (chopped fine)
1/4 cup dried shiitake mushrooms
1 tbsp reduced sodium soy sauce
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1/2 tsp sugar
freshly ground white pepper (to taste)
2 cloves garlic (finely chopped)
6 iceberg lettuce leaves (rinsed (careful not to break))
2 tbsp diced scallions
4 tbsp hoisin sauce
1/2 tsp chili sauce (I used Sriracha)
1 tbsp warm water

Steps:

  • Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
  • Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
  • Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
  • Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
  • Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
  • To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Nutrition Facts : ServingSize 1 lettuce wrap, Calories 102 kcal, Carbohydrate 9.5 g, Protein 8.5 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 32 mg, Sodium 344 mg, Fiber 1 g, Sugar 4.5 g

LOW CALORIE THAI LETTUCE WRAPS



Low Calorie Thai Lettuce Wraps image

From Darlene Schmidt, Your Guide to Thai Food. This Thai recipe for lettuce wraps is quick and easy to make. It's also a fun dish to eat, either as an appetizer or as part of a main course. Serve the filling on a platter with whole iceburg lettuce leaves on the side, and let your friends and family wrap their own. They'll love the combination of crisp, cold lettuce with the warm, flavorful filling. And it's a low-calorie, low-fat treat that's also very nutritious. Lettuce wraps make a great party food!

Provided by Sayster

Categories     Lunch/Snacks

Time 25m

Yield 6-8 wraps

Number Of Ingredients 19

fresh iceberg lettuce (about one head, this type works best for this recipe)
3 garlic cloves, minced
1 piece galangal, grated (or ginger)
1 red chile, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
2 shallots, sliced finely
1/2 cup firm tofu, cut into matchsticks (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
1 carrot, cut into thin strips
4 -5 shiitake mushrooms, thinly sliced
1 egg (optional)
1/2 cup shredded cabbage (red is very good, but any type will work)
3 spring onions, sliced lengthwise into matchstick-like pieces
2 cups brean mixed sprouts
2 tablespoons lime juice
2 tablespoons regular soy sauce
2 tablespoons fish sauce (if vegetarian, use vegetarian fish sauce)
1 tablespoon oyster sauce (if vegetarian, use vegetarian oyster sauce)
1 cup fresh basil, roughly chopped if leaves are large
1/2 cup dry roasted peanuts, roughly chopped
2 tablespoons oil, for stir-frying

Steps:

  • Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a tablespoons water whenever the wok/pan gets too dry instead of more oil.
  • Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions.
  • As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
  • Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
  • Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
  • Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
  • To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.).

Nutrition Facts : Calories 201.1, Fat 14.7, SaturatedFat 2, Sodium 1058, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 8.6

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