Thai Chicken Lettuce Wraps

These quick & fresh Thai Chicken Lettuce Wraps are perfect for a summer dinner. They are packed full of protein, vegetables and flavor!

Servings: 4

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 1 Tbsp sesame oil

• 1 yellow onion, diced

• 1 Tbsp minced garlic

• 1 Tbsp minced ginger or ginger paste

• 1 lb. ground chicken

• salt & pepper to taste

• 1/4 cup low-sodium soy sauce

• 2 Tbsp sweet chili sauce

• juice of 1 lime (about 2 Tbsp)

• 1 tsp sugar or honey

• 1 cup grated carrots (2-3 medium carrots)

• 1/3 cup cashews or peanuts, chopped

• 1 head of butter or Romaine lettuce, rinsed and dried

• Toppings: chopped green onions, cilantro, sesame seeds

Directions:

1. In a large saucepan, heat the sesame oil on medium heat. Add the onions and cook for about 5 minutes before stirring in the minced garlic and ginger. Cook for two minutes.

2. Add the ground chicken with a little bit of salt and pepper. Break up the chicken as it is cooking until the chicken is no longer pink in the middle (about 7-10 minutes).

3. While the chicken is cooking, stir together the soy sauce, sweet chili sauce, lime juice and sugar in a small bowl.

4. Add the grated carrots and cashews to the pan and saute for a few minutes.

5. Pour in the sauce and stir everything together.

6. Thoroughly wash and dry your lettuce. Assemble by adding a little filling to each lettuce leaf and top with green onions, cilantro and sesame seeds.

Notes:

• Grated carrots: The thickness of your grated carrots will change when you should add the carrots. If you are using the large holes of the box grater, put them in after the chicken is cooked. If you are purchasing pre-grated or matchstick carrots, you may need to add it earlier to make sure it cooks thoroughly.

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