Spicy Thai Chicken Lettuce Wraps

Every time I go to a restaurant and see Thai Chicken Lettuce Wraps on the menu, I want to order them.  At the same time, I wonder about all of the ingredients that are used.  Especially in the sauce.  A lot of ingredients are usually clean, but sauces can hide some “not so healthy” ingredients.

I love playing around with recipes in my kitchen.  That’s exactly what I was doing when I created this delicious combination of flavors.  I like heat in my meals (not too shabby for my metabolism either), so I kicked it up a bit with the Sriracha sauce.  You don’t have to add as much heat, but it’s rather tasty with a little kick.

Don’t be too overwhelmed with the amount of ingredients.  This meal is very fresh and usually comes together in 30 minutes or less.  If you want to enjoy leftovers the next day, double up your sauce and chicken portions.  They are just as tasty when eaten for leftovers.

 

Spicy Thai Chicken Lettuce Wraps

INGREDIENTS

Chicken Mixture:

1 pound ground chicken (or 4 boneless, skinless breasts, chopped)

Cooking oil (avocado, olive or coconut)

3 cloves fresh garlic, finely minced

Fresh ginger (1-inch knob, peeled and finely minced)

2 Scallions, diced (some can be reserved for garnish)

1/2 cup carrots, shredded

1/2 cup red cabbage, shredded

1 tbsp organic tamari sauce

1 to 1-1/2 tbsp Sriracha sauce (depending on preference for heat)

Pinch of crushed red pepper

Leaves, washed and dried (iceberg, butter or green cabbage)

Fresh cilantro, chopped (for garnish)

1 lime (cut into wedges)

NOTE: Instead of Tamari, you can use soy sauce or organic coconut aminos.

Peanut Sauce:

1/2 cup chicken broth (or warm water)

3 tbsp creamy peanut butter (clean option with no additives and hydrogenated oils)

1 tbsp raw honey

Fresh ginger (1/2 inch knob, peeled and minced)

2 cloves garlic, crushed

1 tbsp tamari (see note above for substitutions)

1/2 tbsp Sriracha sauce

 

DIRECTIONS

  1.  To make the peanut sauce, combine all ingredients listed (for the sauce) in a small saucepan.  Cook over medium-low heat, stirring occasionally.  The sauce will begin to thicken within. a couple of minutes.  Continue cooking until the sauce is at your desired thickness.  I usually cook mine for about 10 minutes.  Remove from heat and set aside.
  2. While your sauce is cooking, you can begin to make the meat mixture.  In a large skillet or wok, heat a little bit of oil.  Add your meat.
  3. As the meat begins to cook, using a wooden spoon, break apart your meat.  Add in the chili sauce, chili pepper, garlic, ginger and tamari sauce.  Cook until your meat is no longer pink.
  4. Add in the reminder of the ingredients.  Cook for a couple of minutes.
  5. Divide your leaves onto separate plates.
  6. Equally divide the meat mixture onto the leaves.
  7. Top with a drizzle of the peanut sauce and some chopped cilantro.  If so desired, you can top with diced scallions.
  8. Serve with a wedge of lime.

Last but not least, don’t forget to share with family and friends. ??

 

 

*Please don’t actually give it to your dog. ?

If you make this recipe, I would love to hear your thoughts.  Please comment below or message me with your feedback.  It’s become a favorite in our home.  I have no doubt it may become a favorite in yours as well.  Enjoy, friends!

XOXO,

Kim