Description
A delightful and healthful dish with a burst of flavor and a satisfying crunch, perfect for any occasion.
Ingredients
- 1 Tablespoon sesame oil
- ¼ cup onion (diced; yellow or white)
- 2 cloves garlic (minced)
- 1 tablespoon fresh minced ginger (or ginger paste)
- 10 oz ground chicken
- ¼ cup Tamari (low sodium), soy sauce, or coconut aminos
- 2 Tablespoons Thai sweet red chili sauce
- Juice of 1 lime
- 1 teaspoon maple syrup (or honey, agave)
- â…“ cup cashews (chopped; raw or roasted/salted)
- ¼ cup scallions (chopped)
- ¼ cup cilantro (fresh, chopped)
- ¼-½ cup carrots (shredded)
- Sesame seeds for topping
- 1 head butter lettuce (leaves removed, rinsed, and dried)
Instructions
- Cook the Aromatics: In a medium skillet over medium-high heat, add the sesame oil. Once hot, toss in the diced onions and sauté for about 2-3 minutes until translucent. Add the garlic and ginger, cooking for an additional 2 minutes until fragrant.
- Brown the Chicken: Add the ground chicken to the skillet, breaking it up with a wooden spoon. Season with salt and pepper. Cook for about 3-4 minutes until golden brown.
- Prepare the Sauce: Mix together soy sauce, Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl until well combined.
- Combine the Ingredients: Once the chicken is cooked, add the chopped cashews and sauce. Toss together and cook for an additional 2 minutes on low heat. Remove from heat and stir in the carrots, scallions, and cilantro.
- Assemble the Wraps: Take a leaf of butter lettuce, add a spoonful of chicken mixture, drizzle with remaining sauce, and sprinkle with sesame seeds. Repeat until all wraps are assembled.
Notes
For a vegetarian option, use tofu or a plant-based meat substitute. For added spice, consider adding fresh chopped chili.