Too Thai Thai to Care Lettuce Wraps

Good for Baby, Good for Mama

Too Thai Thai to Care Lettuce Wraps


4 servings


C = cup
# = pound
T = tablespoon


  • 2 T vegetable oil

  • 1 # ground chicken

  • kosher salt, for seasoning

  • freshly ground black pepper, for seasoning

  • ¼ C Thai chili paste

  • ½ inch piece fresh ginger

  • 1 red bell pepper

  • ¼ head red cabbage

  • 3 scallions

  • 1 handful fresh cilantro

  • 2 cloves garlic

  • ¼ C hoisin sauce

  • 1 head butter lettuce

  • ¼ C salted and roasted peanuts


  1. In a large sauté pan over medium high heat, add 2 tablespoons of vegetable oil. Add 1 pound of ground chicken, season with kosher salt and freshly ground black pepper. Cook until browned, about 5-6 minutes.

  2. Add ¼ cup of Thai chili paste and stir into chicken to coat. 

  3. Thoroughly wash ½-inch piece of ginger (including the skin), 1 red bell pepper, ¼ head of red cabbage, 3 scallions, and a handful of fresh cilantro under cool, running, drinkable water.

  4. Peel the ginger with a spoon, then mince. Chop the bell pepper. Shred the cabbage. Chop the scallions. Finely chop the cilantro. Mince 2 cloves of garlic.

  5. Add the minced ginger, chopped bell pepper, and minced garlic to the pan. Cook for an additional 2-3 minutes.

  6. Add the shredded cabbage and ¼ cup of hoisin sauce and cook until cabbage begins to soften. Stir in the chopped scallions and the chopped cilantro. Remove from heat.

  7. Thoroughly wash 1 head of butter lettuce under cool, running, drinkable water. Dry and remove leaves carefully.

  8. Add chicken to lettuce wraps and garnish with ¼ cup of chopped roasted and salted peanuts. Eat up, Mama!

Recipe By

Danielle Campbell
of Chef Danielle Campbell

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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