Tamarind Chicken Lettuce Wraps

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Skill Level
Preparation Time 20 minutes (plus marinating time) Total Time 30 minutes (plus marinating time)
Servings 12 lettuce wraps (3 wraps per serving) Cost Per Serving $2.35
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Image of tamarind chicken lettuce wraps.


Chicken lettuce wraps
4Chicken Thighs, skinless and boneless
12Lettuce Leaves (boston or bibb lettuce work best)
2Carrots, thinly sliced into strips or grated
1Small Kohlrabi, thinly sliced or grated
1/2 cupRed Onion, thinly sliced
1/2 cupCilantro, roughly chopped
1Small Red Chili (optional)
2Limes, juiced
1/2 tbspSesame Oil (Olive Oil will also work)
2 tspSesame Seeds
To tasteSea Salt and Freshly Ground Black Pepper
Tamarind marinade
2 tbspTamarind Paste
1 tbspLow Sodium Soy Sauce
2 tspHoney
2 tbspKetchup (or 2 tsp tomato paste)
2 tbspVinegar
1 tspLime Zest
2 tspGround Coriander
2 tbspWater


  1. ​Combine the ingredients for the tamarind marinade well, and divide in half.
  2. Rub your chicken with half of the marinade and place in the fridge for at least 1 hour. The chicken can also be left to marinate overnight; the longer the better.
  3. Combine your shredded carrot, kohlrabi and onion in a bowl and dress with your cilantro, chili (optional), sesame seeds, sesame oil, and lime juice. Season to taste and set aside.
  4. Cook your chicken in a sauté pan over medium high heat, or over a bbq, until cooked through (about 6 minutes per side, internal temperature of 165 degrees F). Let it cool, then slice chicken into strips. Dress with the remaining marinade.
  5. Make your lettuce wraps by putting about 2 tbsp of chicken and 1 tbsp of your slaw in each lettuce leaf. Roll them up tight, and stack in your container.


  • ​Any time you are preparing chicken, it is important to remember food safety rules. Always cook your chicken to an internal temperature of 185ºF for a whole chicken, or 165ºF for pieces or chicken burgers. Make sure the juices run clear.
  • When taking chicken to a picnic, party or for lunch, keep it out of the danger zone. This means keeping it either cold (4ºC or colder) or hot (60ºC or hotter). Always insulate your food before leaving the house, using an insulated thermal container. Be sure to pack cold and hot foods in different bags. Minimize the amount of time your food stays at room temperature. Any more than an hour is too long.
  • How long does chicken keep? Cooked chicken should be eaten within 3 or 4 days when stored in the fridge or 3 months in your freezer. Most raw chicken should be cooked within 2 or 3 days. Ground chicken should be used right away; it should only be kept for 1 or 2 days at the most.