Thai-Inspired Minced Chicken Lettuce Wraps with Lime and Chilli
Chicken mince stir-fried with garlic and chilli, then simmered with fish sauce, palm sugar, water, and served in butter lettuce with lime and herbs.
- 700 g chicken breast mince
- 12 whole butter lettuce leaves
- 3 whole lime
- 2 whole red chilli
- 4 whole garlic cloves
- 40 g fresh coriander
- 30 g fresh mint
- 2 tbsp fish sauce
- 15 g palm sugar
- 2 tbsp groundnut oil
- 100 ml water
- 4 whole spring onions
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Add to a shopping listHow the shopping list works →- Step 1
Mince garlic finely and slice red chillies into thin rings, removing seeds if you prefer less heat.
- Step 2
Juice 2 limes and set aside. Slice the remaining lime into wedges.
- Step 3
Heat 30ml groundnut oil in a large wok or frying pan over high heat.
- Step 4
Add minced garlic and stir-fry for 30 seconds until fragrant.
- Step 5
Add chicken mince and break up with a wooden spoon, cooking for 5-6 minutes until cooked through and lightly golden.
- Step 6
Pour in 30ml fish sauce, 15g palm sugar, 100ml water and sliced chillies. Stir well.
- Step 7
Simmer for 2-3 minutes until sauce reduces slightly and coats the mince.
- Step 8
Remove from heat and stir in lime juice and chopped spring onions.
- Step 9
Taste and adjust seasoning with additional fish sauce or lime juice if needed.
- Step 10
Arrange butter lettuce leaves on a serving platter.
- Step 11
Spoon warm chicken mixture into each lettuce leaf and top with fresh coriander and mint.
- Step 12
Serve with lime wedges on the side for squeezing.
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