Best 3 Thai Lettuce Wrap Bento Box Recipes

Embark on a culinary adventure to the vibrant streets of Thailand with our tantalizing Thai lettuce wrap bento box. This delectable dish is a symphony of flavors, textures, and colors, sure to transport your taste buds to the heart of Southeast Asia. Savor the freshness of crisp lettuce leaves enveloping a savory filling of minced chicken or tofu, fragrant herbs, crunchy vegetables, and a zesty sauce that bursts with authentic Thai flavors. Complement your lettuce wraps with an array of delectable side dishes, including fluffy jasmine rice, a refreshing cucumber salad, and a sweet and tangy mango sticky rice dessert. This bento box is not just a meal; it's an experience that encapsulates the essence of Thai cuisine in every bite.

Recipes included:

1. Thai lettuce wrap filling: Master the art of creating a flavorful filling using either minced chicken or tofu, infused with a symphony of Thai spices and herbs.

2. Zesty Thai sauce: Elevate your lettuce wraps with a vibrant sauce that combines the perfect balance of sweet, sour, and spicy elements.

3. Jasmine rice: Learn the secrets of cooking fluffy and aromatic jasmine rice, a staple in Thai cuisine.

4. Cucumber salad: Discover the refreshing simplicity of a Thai cucumber salad, featuring crisp cucumbers, tangy vinegar, and a hint of sweetness.

5. Mango sticky rice: Indulge in the classic Thai dessert of sweet glutinous rice paired with ripe mangoes and a luscious coconut sauce.

Here are our top 3 tried and tested recipes!

THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)

Thai Lettuce Wraps (Larb Gai, Laab Gai) image

Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.

Provided by Nagi | RecipeTin Eats

Categories Stir Fry

Time 20m

Number Of Ingredients 17

Ingredients

2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1))
3 tbsp water
2 1/2 tbsp lime juice ((1 to 2 limes))
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil ((or other high smoke point cooking oil))
1 tbsp fresh ginger (, grated or very finely chopped)
2 garlic cloves (, large, minced)
1 lemon grass stalk (, white and very pale green part only, finely chopped (Note 2))
2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste))
1 lb / 500g chicken mince ((ground chicken) OR pork)
1/2 red onion (, cut into 4 wedges then finely sliced)
1/3 cup coriander/cilantro leaves (, plus extra to garnish)
1/3 cup mint leaves (, plus extra to garnish)
3 tbsp crushed peanuts ((optional))
6 - 8 small to medium lettuce leaves ((I used baby cos / romaine) (Note 3))
Extra lime wedges, chilli

Steps:

Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
Remove wok from heat. Stir through onion, coriander/cilantro and mint.
Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g

THAI LETTUCE WRAPS

Thai Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

Steps:

For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
Heat a grill pan over high heat.
Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

THAI LETTUCE WRAP BENTO BOX

Thai Lettuce Wrap Bento Box image

A single-serving pad Thai-flavored lettuce wrap lunch that you can take to go.

Provided by fabeveryday

Categories Asian Recipes

Time 25m

Yield 1

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
¾ cup chopped skinless, boneless chicken breast
¼ cup Thai peanut sauce
½ carrot, shredded
3 tablespoons bean sprouts
½ tablespoon soy sauce
4 romaine lettuce leaves, or to taste
¼ cup sliced red cabbage, or to taste
1 teaspoon chopped peanuts, or to taste
1 green onion, chopped
1 lime, cut into 4 wedges

Steps:

Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.

Nutrition Facts : Calories 571.2 calories, Carbohydrate 23.9 g, Cholesterol 95.2 mg, Fat 35.2 g, Fiber 7.2 g, Protein 46.3 g, SaturatedFat 6.5 g, Sodium 716.3 mg, Sugar 5.4 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and make the cooking process smoother.
Use Fresh Ingredients: Fresh ingredients will give your Thai lettuce wraps the best flavor. If possible, use organic or locally grown produce.
Cook the Ground Chicken Thoroughly: Make sure the ground chicken is cooked all the way through before adding it to the lettuce wraps. This will help prevent foodborne illness.
Use a Variety of Vegetables: The more vegetables you add to your lettuce wraps, the more nutritious they will be. Some good options include carrots, cucumbers, bell peppers, and snap peas.
Don't Overstuff the Lettuce Wraps: Lettuce wraps should be easy to eat, so don't overstuff them. A few bites should be enough.
Serve with a Dipping Sauce: Lettuce wraps are traditionally served with a dipping sauce. Some good options include a sweet and sour sauce, a peanut sauce, or a hoisin sauce.

Conclusion:

Thai lettuce wraps are a healthy, delicious, and easy-to-make meal that is perfect for a quick lunch or dinner. With a few simple ingredients, you can create a flavorful and satisfying meal that is sure to please everyone at the table. So next time you're looking for a healthy and delicious meal, give Thai lettuce wraps a try!