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asian lettuce wraps

If I had known this meal would be so amazing, I would have taken better pictures! It was one of those “I don’t know how well this meal is working” nights, and I was tired, but once we tasted them, we were both in love! We had them again for lunch the next day, and they were just as tasty reheated. The meat mixture was totally delicious, and I’m sure it would be good over rice too. The only changes I made to the recipe were to use ground turkey instead of chicken because that was all I had, and to use chunky peanut butter in the sauce instead of creamy because I didn’t want to walk all the way downstairs for another jar (yes, I’m lazy). I also left out the fresh herb garnish (remember? cilantro = no bueno) and it was good without it. We will definitely be eating these again!

Asian Lettuce Wraps
Pink Pistachio

1 lb ground chicken
3 carrots, peeled and diced fine
1 small red bell pepper, diced fine
1/3 cup chopped peanuts
1 tsp garlic powder
2 tsp ground ginger
2 T sweet chili sauce
1 T soy sauce
salt and pepper to taste
bibb or butter lettuce
green onion (garnish)
fresh cilantro, basil, and mint (garnish
lime wedges
dipping sauce (recipe below)

In a nonstick skillet, brown the chicken over medium high heat until hallway cooked through. Add carrots, red pepper, and seasoning, and sauté until chicken is completely cooked. Remove from heat and stir in peanuts. Garnish with 1/4 cup fresh mixed herbs, green onions, and lime wedges.

Soy Peanut Dipping Sauce

1/4 cup soy sauce
1/4 cup rice vinegar
1/2 T sweet chili sauce
1 T creamy peanut butter
1 T water

In a small bowl, whisk together all ingredients and set aside.

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