These Thai-inspired wraps brimming with fresh vegetables and herbs are the perfect way to welcome spring. You can choose to add chicken or go vegetarian and opt for the quinoa option, but both make for a quick and healthy weeknight dinner and lunch leftovers.

For the vegetarian version, I used cabbage leaves instead of traditional lettuce — a decision that turned out to be pure genius. Not only was I able to double-stuff them, but they were less fragile than their butter or iceberg counterparts and less likely to have their contents spill out on to the plate. Just be sure to use the inner, most tender parts of the cabbage.

These wraps are completely customizable, so feel free to toss in those bits of almost-forgotten vegetables you’ve got floating around — cucumber, peppers, bean sprouts or mushrooms come to mind — to pump up the nutritional value even more.

888_Thai-Lettuce-Cups-Chicken

Prep Time: 25 mins
Total Time: 30 mins
Serves: 6

Ingredients:

For the Chicken:
1 pound ground chicken
2 small cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons cilantro, chopped
1 green onion, chopped
2 tablespoons lemongrass, minced
1/4 large red pepper, finely chopped
1 tablespoons fish sauce
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons oil

10 large lettuce leaves

For the Thai Dipping Sauce:
1/2 cup fish sauce
1/2 cup water, boiling hot
1/3 cup granulated sugar
1/4 cup distilled white vinegar
2 garlic cloves, minced
1-2 red Thai chilies, stems removed and minced

Thai Chicken Lettuce Cups

Directions:

1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add ground chicken, breaking up with the back of a wooden spoon and stir-fry for 6 minutes.
3. Add cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper, and re-move from heat. Set aside.
4. Meanwhile in a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chilies. Set aside to cool.

888_Thai-Vegetable-Lettuce-Cups

Ingredients:

For the Quinoa Thai Cups:
1 cup quinoa, cooked
1 clove garlic, minced
1 teaspoon lemongrass
1 large carrot, grated
1/2 red pepper, finely chopped
1tablespoon fish sauce
1 tablespoon cilantro, chopped
1 green onion, finely chopped
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 lime, squeezed
2 tablespoons oil

12-15 cabbage leaves

Thai Peanut Sauce:
1 cup peanuts
3 small cloves garlic, minced
2 limes, juiced
1 1/2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons honey
2 teaspoons water
2 tablespoons lemongrass, minced
4 teaspoons vegetable oil

888_Thai-Lettuce-Cups-Peanut-Sauce

Directions:

1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add cooked quinoa, stir-fry for 2 minutes. Add water chestnuts, stir-fry for 2 minutes. Stir in cilantro, green onion, lemongrass, crushed red pepper, salt and pepper, and remove from heat. Set aside.
3. Meanwhile for the Thai Peanut Sauce, combine all ingredients in a blender or food processor, and puree until the mixture resembles chunky peanut butter.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.