Tamarind Chicken Lettuce Wraps with Peanuts
Tangy tamarind chicken gets tucked into cool lettuce cups with crunchy peanuts, cucumber, and carrot.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (214 reviews)
INSPIRED BY
The sweet-sour pull of tamarind is a favorite road-stop flavor, and it gives quick-cooking chicken plenty of personality.
Story
Theo wants these wraps served with the windows down and the radio turned up. Tamarind gives the chicken a sweet-sour punch, while peanuts and cool cucumber keep the bite moving. The lettuce cups are just sturdy enough to catch the glaze without asking for a fork. Stack them high, squeeze the lime, and let dinner get a little messy.
By Theo
Ingredients
- 1 tablespoon neutral oil
- 1 pound ground chicken
- 2 garlic cloves, finely grated
- 2 tablespoons tamarind concentrate
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon fresh lime juice
- 12 butter lettuce leaves
- 1 small carrot, cut into matchsticks
- 1/2 English cucumber, cut into matchsticks
- 1/3 cup roasted peanuts, roughly chopped
- 1/4 cup chopped cilantro
Instructions
- Whisk the tamarind, soy sauce, brown sugar, and lime juice in a small bowl until smooth.
- Heat the oil in a large skillet over medium-high heat, add the ground chicken, and break it into small crumbles.
- Cook for 6 minutes, stirring often, until the chicken is browned and no pink remains.
- Add the garlic and cook for 30 seconds, then pour in the tamarind sauce.
- Simmer for 2 to 3 minutes, stirring, until the sauce clings to the chicken and looks glossy.
- Spoon the chicken into lettuce leaves and top with carrot, cucumber, peanuts, and cilantro.
Chef Tips
- Pat the lettuce dry so the sauce stays on the filling instead of pooling in the cup.
- Tamarind concentrate varies in strength, so taste the sauce before adding it to the pan.
- For a spicy wrap, add a thinly sliced red chili with the garlic.
- Serve with warm rice if you want to stretch the filling into a bowl dinner.
Cook's Notes
- **Lettuce:** Butter lettuce makes flexible cups, but romaine leaves work too.
- **Chicken:** Break the meat into small crumbles for the best sauce coverage.
- **Sauce:** Add a splash of water if the glaze tightens too quickly.
- **Leftovers:** Refrigerate the filling separately and assemble wraps just before eating.