Thai Peanut Chicken Lettuce Wraps
Overview
Prep Time: 15 min • Cook Time: 15 min
Total Time: 30 min
Makes 3-4 servings
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what you’ll need:
For the Chicken & veggie filling
1 lb ground chicken
1 small onion, finely chopped
1 red bell pepper, diced
1/2 cup shredded carrot
2 cloves garlic, minced
1/4 cup coconut aminos (or soy sauce)
1/2 tsp ground cumin
1/4 tsp pepper
1 tbsp avocado oil
For the peanut sauce
1/3 cup peanut butter
1/2 cup coconut milk
2 tbsp coconut aminos
2 tbsp rice vinegar
1 tbsp sriracha
2 cloves of garlic
2 tsp ginger powder
1 tsp toasted sesame oil
Toppings & EXTRAS
Bibb lettuce
Fresh cilantro, chopped
1/4 cup chopped peanuts
Green onions, sliced
Squeeze of fresh lime juice
Instructions:
Start by cutting the veggies for the filling. Finely dice the onion and bell pepper.
Next, preheat a pan over medium heat and add avocado oil. Add the minced garlic and cook for about 1 minute until fragrant. Then, add the chopped bell pepper and onion, and sauté for about 3-4 minutes until they soften.
Add the ground chicken to the pan and break it apart with a wooden spoon. Sprinkle in the cumin and pepper. Mix everything together well and cook for about 5-7 minutes until the chicken is fully cooked. Once cooked, stir in the shredded carrot and coconut aminos. Let it simmer on low for about 5 minutes, stirring occasionally, to allow the flavors to come together.
Meanwhile, prepare the peanut sauce. Combine all the peanut sauce ingredients in a blender and blend on high for about 1 minute until smooth.
Once finished, set aside about 1/4 cup of peanut sauce and pour the rest into the pan with the chicken mixture. Mix well and simmer for a couple more minutes.
Now it’s time to assemble! Place 3-4 pieces of bibb lettuce per person on a plate. Spoon a portion of the chicken and veggie filling onto each lettuce leaf. Drizzle with the peanut sauce, sprinkle with crushed peanuts, chopped cilantro, sliced green onion, and a squeeze of fresh lime juice. Enjoy!
