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Thai chicken lettuce wraps

Fresh herbs and cashews dress up this Vietnamese dish.

These hands-on lettuce wraps make eating veggies fun for kids, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. The low-carb answer to typical wheat wraps, they’re served with a spicy-sweet Vietnamese dipping sauce to round out the flavor profile. If you’re short on time, use store-bought roasted chicken.

Serves: 4
Prep time: 20 minutes, plus at least 2 hours for marinating
Cook time: 55 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo

Ingredients

4 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons fish sauce
¼ cup lime juice
1 piece lemongrass, peeled and chopped
2 shallots, minced
1 Thai bird’s eye chili, minced
Black pepper
1¾ cups coconut milk
1 whole chicken

Ingredients

1½ cups brown jasmine rice
1 cup water
1 cup coconut milk
Kosher salt
¼ cup cilantro, chopped stems and leaves

Ingredients

10 Boston or bibb whole lettuce leaves
1 radish, thinly sliced
½ cup Thai basil leaves, stems removed
½ cup cilantro leaves, stems removed
½ cup mint leaves, stems removed
2 tablespoons thinly shaved shallot
2 tablespoons cashews, chopped

Directions

1.
In a blender, blend garlic, ginger, fish sauce, lime juice, lemongrass, shallots, chili, black pepper, and coconut milk. Marinate chicken in the coconut mixture for at least 2 hours or overnight.
2.
Preheat oven to 400 degrees. Place chicken in roasting pan. Roast for 35 to 40 minutes, until golden brown and cooked through.
3.
In the meantime, whisk rice, water, coconut milk, and salt in a medium saucepan. Cover and bring to a boil. Reduce to medium-low heat. Simmer for 20 to 25 minutes, until rice is tender. Remove from heat and place lid on top and allow to cool for 5 minutes. Fluff rice with a fork and top with cilantro; set aside.
4.
Slice chicken. Set out lettuce, radish, basil, cilantro, mint, shallot, and cashews to make wraps. Serve with nuoc cham sauce and coconut-cilantro rice.
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