Thai Chicken Wraps Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground chicken sauteed with shallots, Fresno chili, garlic, and ginger. Tossed in a tangy sauce made from tamarind paste instead of vinegar, soy sauce, a touch of honey, and fish sauce. Served in crisp butter lettuce with quick-pickled carrots spiced lightly with coriander seeds. Garnished with green onions and toasted sesame seeds. A fresh, light meal that speeds together in about 20 minutes and yields 3-5 servings. Expect savory, sweet, and tart bites packed with a little chili heat and crunchy textures.
Prep:
12 min
Cook:
11 min
Total:
23 min
Servings:
3-5 servings
#Thai cuisine
#quick meals
#wraps
#ground chicken
#pickling
Jump straight in—no fluff. Crunch of butter lettuce, quick-pickled carrots tangy enough to cut through the ground chicken’s richness. You want balance? Tamarind paste instead of vinegar delivers that deeper complexity without shrill acidity. Fresno chili hands down better for fresh kick. This is sprint food: 20 minutes tops, kitchen fills with garlicky ginger breath, sizzle and sweet soy. I’ve burnt garlic trying to rush it; learn to listen for the soft snap of shallots turning clear—not brown yet—that’s the stage. This combo hits a sweet spot between effort and flavor. Double it if friends are coming, because everyone wants seconds. The sesame seeds aren’t optional; they finish it with crunch and nuttiness. If turkey’s what you have, use it—less fat but needs a little more time to stay moist. Wrap, crunch, repeat.
Ingredients
- 1 cup shredded carrots
- 2 tablespoons tamarind paste (swap for vinegar)
- 1 teaspoon sugar (increase slightly)
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 small shallot, finely diced
- 1 Fresno chili, thinly sliced (sub jalapeño if Fresno unavailable)
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 pound ground chicken (can swap turkey for leaner option)
- Salt and black pepper to taste
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 3 green onions, chopped
- 1 tablespoon toasted sesame seeds
- 1 head butter lettuce, leaves separated
About the ingredients
Tamarind paste switched out for straight vinegar since that vinegar edge sometimes feels harsh in pickles. Tamarind gives fruity tang that sticks better. Sugar bumped just a bit—for carrot pickling, it balances tamarind’s tartness nicely. Can swap Fresno chili with jalapeño in a pinch—go milder by removing seeds; hotter chili means cutting back. Chicken can be swapped with ground turkey—use a bit of oil if dry. Shallots are preferred for caramel notes; but onions will do, toss them in later to avoid bitterness. Garlic and ginger need to be fresh; powdered versions dull flavor and don’t bloom the same way. Fish sauce heightens savory depth, but low-sodium soy or coconut aminos will work for sensitivity. Sesame seeds toasted in dry pan until popping adds smokiness; no toasting is bland. Store-bought chili sauces can step in for more heat or replace garnish if in hurry. Butter lettuce holds the wraps well—romaine can substitute but less delicate. Don’t skip pickling carrots; they brighten everything, super quick but important.
Method
Pickle carrots first Toss shredded carrots with tamarind paste, sugar, and salt in a bowl. Set aside. Let those flavors mingle while prepping other stuff. Don’t rush this—carrots soften slightly, tang develops.
Heat things up Drop olive oil into a skillet over medium heat. When it shimmers, add diced shallot, sliced Fresno chili, minced garlic, and grated ginger. Hear that sizzle? Cook about 2-4 minutes; shallots turn translucent, chili softens, aroma wakes the kitchen.
Add the bird Dump ground chicken in. Break clumps, stir. Less aggression here—keep it loose but let browning spots form. Flesh loses pinkness, about 7-8 minutes. Salt and pepper during cooking, but not too much upfront; you’ll adjust later.
Sauce assembling Whisk soy sauce, honey, fish sauce separately. Subtle sweet brine against richness. Pour into chicken mix. It’ll start thickening. Stir, coat evenly. Watch for the shimmer and slight stickiness on the pan—it’s done.
Off heat finishing Remove skillet from flame. Sprinkle chopped green onions and toasted sesame seeds. That final pop of freshness and nutty crunch. Fold gently into meat, no overcooking here.
Wrap time Grab butter lettuce leaves. Spoon a good scoop of chicken mixture into each. Top with pickled carrots. If you like fire, add more chili slices or a drizzle of your favorite spicy Thai sauce. Bite-sized, fresh, punchy.
Clean then repeat These wraps vanish fast. Double batch next time. Worse mistake? Running out before second helping.
Cooking tips
Start with pickling carrots so they soften while cooking. A short soak with tamarind gives layered flavor instead of plain vinegar sourness. Timing’s key when sautéing shallots, ginger, and garlic—don’t let garlic brown or burn; sharp bitter smell means you went too far. Stir instead of flip often for even cooking and to avoid drying out chicken. Ground poultry cooks fast but can become mushy; break clumps early but keep chunks loosely bound for texture. Mixing sauce off stove prevents sugar from burning. When adding sauce and simmering chicken mix, look for glossy coating as it thickens slightly. Remove from heat to preserve fresh onion crunch. Assemble immediately—lettuce wilts fast if sitting. Prep station ready—pickles, sauces, garnishes close for fast plating. Double the recipe and keep warm in low oven if serving group. Chili slices on top add vibrant heat but control quantity; heat builds up fast here. Wraps are best eaten fresh; leftovers lose crispness but reheat with steam to rescue texture.
Chef's notes
- 💡 Start pickling carrots early—tamarind’s tartness softens while prepping. Sugar balance key; too little tips sour, too much dulls tang. Salt just enough to brighten, no over-salting. Quick soak but let flavors marry. Sets up crisp but tangy base for wraps.
- 💡 Heat olive oil medium—look for shimmer not smoke. Shallots translucent, not browned yet; garlic and ginger added next need same pace. Stir often; burn garlic and ginger and flavor turns bitter. Chili slices come early but watch them soften, color changes signal aroma release.
- 💡 Ground chicken cooks fast but tricky—break clumps gently, keep texture, avoid mush. Searing spots form when pan’s hot—stop stirring too often then. Salt pepper late in cook to judge seasoning. Color shift from pink to opaque signals move on to sauce mix next.
- 💡 Whisk soy, honey, fish sauce off heat. Pour in and stir quickly. Look for thickening sheen, slight cling to chicken chunks—sticky not dry. Over-simmer means drying out protein; remove heat once sauce hugs meat. Folding in green onions and sesame after takes freshness up a notch.
- 💡 Lettuce leaves rinse and dry well before filling to avoid sogginess. Butter lettuce best for pliability but Romaine substitute if needed, tougher bite. Assemble quickly after final topping to keep crisp texture. If reheat leftovers, steam mild to rescue moisture but no full soak.
Common questions
Can I use turkey instead of chicken?
Use turkey but add slight oil because leaner. Cook slower maybe. Texture less juicy, chop a bit less to keep moisture. Season carefully. Works as swap but changes bite, expect firmer.
What if I don't have tamarind paste?
Vinegar okay but sharper acid. Add pinch more sugar to counterbalance. Tamarind gives fruity tartness missing in vinegar alone. Maybe lime juice plus a bit sugar but flavor shifts noticeably. Experiment with quantities.
How to keep garlic from burning?
Garlic burns fast. Add after shallots soften. Medium heat, watch pan color. Stir constantly. If browning start, lower heat or remove pan. Powdered garlic dulls flavor. Fresh is key for aroma and taste.
How to store leftovers?
Separately keep lettuce dry—humidity wrecks crunch. Chicken mix in airtight container fridge 2-3 days. Carrots separate or mixed, pickles stay good. Reheat chicken in pan, add splash water or cover to steam. Wraps lose crispness fast if made ahead.
