Thai Chicken Lettuce Wraps

Thai food is a subset of Asian cuisine that most people in the South tend to overlook and that is a shame. Thai dishes can easily stand alone and uniquely apart from anything in a Japanese or Chinese restaurant. Most Thai dishes accentuate the salty, sweet, and bitter flavor profiles to create a balanced meal and the recipe I tried out recently is no different. I had a Thai craving and wanted something besides curry and Pad Thai and found this amazing recipe in the Chopped Cookbook.

Thai Chicken Lettuce Wraps

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 2 inch piece of ginger, peeled and minced
  • 1 bunch of scallions, white and green parts kept separately
  • 1 teaspoon low sodium seafood seasoning, such as Old Bay
  • 1.5 lbs ground turkey
  • 1/4 cup Asian fish sauce
  • 1.5 cups diced pineapple
  • 1/2 cup loosely chopped cilantro
  • Juice of 2 limes
  • Cooked white rice
  • 1 head of lettuce
  1. Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables begin to brown for about 5 minutes.
  2. Add the turkey and cook until golden. Stir in the fish sauce and scallion greens and cook until the liquid has almost been absorbed.
  3. Stir in the pineapple, cilantro, and lime juice. Cook until the pineapple is tender. Remove from heat.
  4. Spoon the filling over hot cooked rice and with lettuce leaves.



  1. I used ginger from a bottle and it worked fine for this recipe. I also used iceberg lettuce and did not have any issues.
  2. The recipe was very vague about the scallions. Just add depending upon your tastes.




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