Delicious, healthy, and nutritious…a score in my book! I have never tried making lettuce wraps at home because I thought they would be too difficult and required a ton of ingredients…but not this recipe! This took under 30 minutes from start to finish, and I got two thumbs up from my family (my food jury :)) They were gone in 2 days!
Makes 8-10 lettuce cups
- 2 cups chopped broccoli slaw (usually by the pre-packaged salad mixes)
- 1/2 of a red bell pepper, finely chopped
- 1/4 cup scallions, chopped (about 3-4)
- 1 can water chestnuts, rinsed, drained and finely chopped
- 1 tsp ground ginger (or freshly grated)
- 2 tbsp minced garlic
- 1/4 tsp black pepper
- 1 package (I think it was 15-16oz) of lean (or extra lean) ground chicken
- 2-3 tbsp unsalted raw peanuts (halved or chopped)
- 2 tbsp finely chopped fresh cilantro
- 3 tbsp Thai Peanut Sauce
- 3 tbsp Braggs Aminos (health food stores…substitute for soy sauce)
- 3 tbsp Rice Vinegar (unflavored)
- 2 tbsp unsweetened almond milk
- 1-2 stalks of finely chopped celery
- 1-2 tbsp (toasted) sesame seeds
- 1/4 cup cooked edamame
-Use ground lean/extra lean turkey instead of chicken
-Omit the Thai peanut sauce/sub Braggs Aminos/rice vinegar and add 1-2 tsp sriracha (will be spicy!)
-Use chopped cashews for peanuts
-Use finely diced carrots/cabbage instead of broccoli slaw (the slaw is the easier way though!)
Finely chop all your veggies and mix together in a large bowl. Saute the veggies with the ginger and garlic in a (very) large pan/skillet (Don’t forget your spray!)
Once the veggies are softened, add your ground chicken to the mix. ***Another option would be to cook the chicken separately, but I found cooking them together was easier). Break up the chicken so it crumbles and mix thoroughly with the veggies.
When the chicken is fully browned and mixed with the veggies, add the wet ingredients for the sauce (Thai peanut, rice vinegar, Braggs Aminos and almond milk). Feel free to add more of these if you wish…Turn the heat to a low setting in order for the chicken/veggie mixture to simmer and mix with the sauce for a few minutes.
Remove the pan from the heat and stir in the peanuts and cilantro. Let it cool for a few minutes while you get the lettuce cups ready. Rinse the lettuce thoroughly and break apart each leaf. Fill each cup with about 1/2 cup of the chicken/veggie mixture. Top with more Thai Peanut sauce, Braggs Aminos, or Sriracha if desired, and enjoy!