Thai Lettuce Wraps


  • 6 Tbl soy sauce
  • 2 Tbl White Balsamic Vinegar
  • 1 Tbl sesame oil
  • 1 Tbl fish sauce or Worcestershire
  • 2 tsp sugar
  • Juice of 1/2 lime
  • 2 Tbl Key Lime Avocado Oil
  • 1/2 cup thinly sliced green onions, white and light green portions
  • 1 1/2 Tbl peeled and grated fresh ginger
  • 2 garlic cloves, minced
  • 1/2 tsp Gochugaru chile flakes
  • 1 1/4 lb ground chicken, pork or beef
  • Lettuce leaves for serving
  • Fresh cilantro and basil leaves for serving


In a bowl, stir together the soy sauce, White Balsamic, sesame oil, fish sauce, sugar and lime juice. Set aside.

In a wok or large fry pan over medium-high heat, warm the Key Lime Avocado Oil. Add the green onions, ginger, garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 2 minutes. Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Add half the soy sauce mixture and cook 1 minute more.

To serve, spoon about 3 Tbs. of the chicken mixture into a lettuce leaf, top with bean sprouts, cilantro and basil, and wrap the lettuce around the filling.

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