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Ingredients requirements of Thai Style Lettuce Wraps:
Make ready 1 tbsp. for olive oil
You need 1 lb. of ground chicken or ground turkey
Get 1 cup - diced mushrooms
Take 1/4 cup for finely diced onion
Need 1 clove for garlic, minced
Prepare 1 of small zucchini, sliced into coins, then quartered
Take 1 small carrot, peeled and shredded
Provide 1/4 cup for natural peanut butter
Give 3 tbsp. for soy sauce, reduced sodium recommended
Get 2 tbsp. of rice vinegar
Make ready 2 tbsp. water
Provide 1 tbsp. - brown sugar
Require 1 tbsp. of lime juice
Give 1 tsp. sesame oil
You need 1 tsp. - sriracha
Take To taste of pepper, ground ginger, dried basil
Get of For lettuce wraps, good ones to use are :
Require for ·Romaine Lettuce
Need for ·Boston Bibb Lettuce
Require for ·Iceberg Lettuce
Need of ·Butter Lettuce
Thai Style Lettuce Wraps step by step:
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.
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.
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.
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.
Refrigerate any leftovers. This reheats nice and makes a great lunch, appetizer or serve with a grain for a light dinner.
This is equally as tasty served over some brown rice or quinoa.
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