Description
Crisp lettuce cups filled with tender ground chicken and Thai-inspired aromatics. A vibrant, handheld dish blending sweet, zesty, and savory notes, perfect for light meals or gatherings.
Ingredients
1 lb ground chicken (or halal alternative)
1 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp grated ginger
1 cup shredded bell pepper
1/2 cup shredded carrots
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp honey (or maple syrup)
1 tsp sesame oil
1/4 cup chopped cilantro
2 green onions, sliced
1/4 cup coarsely chopped halal cashews
1 head butter lettuce (for wrapping)
Instructions
Heat oil in a skillet over medium heat; cook garlic and ginger until fragrant
Add ground chicken; cook until browned and crumbs form
Stir in bell pepper, carrots, soy sauce, vinegar, honey, and sesame oil
Cook 5-7 minutes until vegetables soften and sauce thickens
Remove from heat; mix in cilantro and green onions
Spoon mixture into lettuce leaves; top with cashews
Notes
Use tamari instead of soy sauce for halal/gluten-free version
Add bean thread noodles or rice noodles for extra texture
Keep wraps refrigerated up to 24 hours, assemble just before serving
Substitute tofu for chicken to make vegetarian