Thai Chicken Lettuce Wraps Appetizer
(Yields 3 servings; 318 calories, 18g fat, 16g carbs, 22g protein)
Allison Tallman
Ready To Start?
- 1. In a saucepan, add the olive oil over medium heat. Then, add onions and cook for 2 minutes. Next, add in the garlic and ginger and cook for an additional 2 minutes.
- 2. Add the chicken to the pan and break it up using a wooden spoon. Cook for approximately 4 minutes until there is no more pink. Season with salt and pepper.
- 3. While the chicken is cooking, combine the soy sauce, chili sauce, lime juice, and honey for the sauce in a small bowl.
- 4. Once the chicken is cooked, add the sauce and the cashews to the pan and cook for 2 minutes on low heat. Remove the pan from the stove and allow everything to cool for 2 minutes.
- 5. Next, stir in the carrots, green onions, and cilantro.
- 6. Use the butter lettuce leaves as a “shell” to hold the meat mixture. Top with sesame seeds and enjoy!
ingredients
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10 oz ground chicken
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1 head butter lettuce
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⅓ cup of chopped cashews
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¼ cup yellow or white onion, chopped
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¼ cup green onion, chopped
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¼ cup cilantro, chopped
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⅓ cup shredded carrots
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2 cloves of garlic
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1 Tbsp sesame oil
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1 Tbsp fresh minced ginger
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¼ cup low sodium soy sauce
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1-2 Tbsp Thai sweet red chili sauce
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Juice of 1 lime
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1 tsp honey
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Sesame seeds to top