Thai Style Lettuce Wraps

Introduce

Chef :

Christina

Thai Style Lettuce Wraps

One of my new go to's for lunch prep. It's so tasty, light and satisfying. You could also serve the chicken on top of rice or quinoa and that would be yummy. Recipe adapted from : sweetpeasandsaffron.com

Ingredient

1 tbsp.

olive oil

1 lb.

ground chicken or ground turkey

1 cup

diced mushrooms

1/4 cup

finely diced onion

1 clove

garlic, minced

small zucchini, sliced into coins, then quartered

small carrot, peeled and shredded

1/4 cup

natural peanut butter

3 tbsp.

soy sauce, reduced sodium recommended

2 tbsp.

rice vinegar

2 tbsp.

water

1 tbsp.

brown sugar

1 tbsp.

lime juice

1 tsp.

sesame oil

1 tsp.

sriracha

To taste

pepper, ground ginger, dried basil

Cooking instructions

* Step 1

To make the sauce, first microwave the peanut butter 10-15 seconds to make it runnier (only if needed), then place the peanut butter, soy sauce, rice vinegar, water, brown sugar, lime juice, sesame oil and sriracha in a small bowl and whisk together until thoroughly combined. Set this aside.

* Step 2

Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up as you go, until it is fully cooked through.

* Step 3

Add the mushrooms, onions and garlic to the skillet. Cook for 3-5 more minutes, until the onions and mushrooms are softened. Stir in the zucchini and carrots and cook just 2 minutes more.

* Step 4

Pour the sauce over the chicken and veggie mixture. Season to taste with pepper, ground ginger and dried basil. Remove from heat and serve over the prepared lettuce. I served mine over romaine lettuce and garnished them with some green onions, sesame seeds and some thinly sliced purple cabbage, but just use whatever toppings you'd like.