Description
Enjoy the vibrant flavors of Thai Chicken Lettuce Wraps, where ground chicken meets fresh ingredients in a delightfully crunchy wrap.
Ingredients
- 1 Tablespoon sesame oil
- ¼ cup onion, diced (yellow or white)
- 2 cloves of garlic, minced
- 1 tablespoon fresh minced ginger (or ginger paste)
- 10 oz ground chicken
- ¼ cup low-sodium Tamari (alternative: soy sauce or coconut aminos)
- 2 Tablespoons Thai sweet red chili sauce
- Juice of 1 lime
- 1 teaspoon maple syrup (alternatives: honey, agave)
- ⅓ cup cashews, chopped (raw or roasted/salted)
- ¼ cup scallions, chopped
- ¼ cup cilantro, fresh and chopped
- ¼-½ cup carrots, shredded
- Sesame seeds for topping
- 1 head butter lettuce, leaves removed (rinsed and dried)
Instructions
- Heat a pan over medium-high heat and add the sesame oil.
- Once the oil is hot, add in the diced onions and cook, tossing for 2-3 minutes, until they begin to brown and turn translucent.
- Incorporate the minced garlic and ginger, cooking for an additional 2 minutes while stirring.
- Add the ground chicken to the pan and break it up with a spatula while mixing it into the aromatics. Season with salt and pepper and allow it to cook for about 3-4 minutes, until it’s golden and no longer pink.
- In a small bowl, mix the Tamari, Thai sweet chili sauce, lime juice, and maple syrup until well combined.
- Sprinkle the chopped cashews over the chicken and pour the sauce over the mixture. Toss to combine everything. Reduce the heat to low and cook for an additional 2 minutes.
- Remove the pan from the heat and let it cool slightly. Stir in the shredded carrots, chopped scallions, and cilantro.
- To assemble the wraps, take a butter lettuce leaf and fill it with a large spoonful of the chicken mixture. Top with additional pan sauce and sprinkle sesame seeds before enjoying.
Notes
Marinate ground chicken in Tamari for added flavor. Use a non-stick pan for easier cleaning.
