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Thai Chicken Lettuce Cups
Super easy

Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve.



Category: Appetizers and Snacks
Cuisine Type Thai


For 12 Serving(s)


1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
4 whole garlic cloves, minced
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons oyster sauce
1/2 teaspoon crushed red pepper flakes
2 cups torn basil leaves, divided
2 tablespoons hoisin sauce
12 bibb or Boston lettuce leaves
2 cups cooked long grain rice
4 whole green onions, chopped
2 whole Shredded carrots and thinly sliced radishes

Thai Chicken Lettuce Cups Directions

    1. In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through.
    2. Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition facts

Per Serving

Kcal:93 kcal
Kjoule: 0
Fibers (g): 1g
Sodium (mg): 162mg
Carbs: 11g
Sugar (g): 2g
Fat: 1g
Saturated fat (g): 0
Cholesterol: 21mg
Proteins: 9g

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