Thai Chicken Lettuce Wraps

This was great - filling, but super light and healthy.  The leftovers keep for days and days in the fridge, too, and are good cold.

Serves 3-4

Ingredients:

3 tbsp Fish Sauce
3 tbsp Lime Juice
1 tbsp Light Brown Sugar
1 tbsp Coconut Oil (or Grapeseed or Peanut)
1 Onion, diced
1 bundle Green Onions, chopped
2 inches Ginger, peeled + grated
4 Garlic Cloved, minced
1 package Lean Ground Chicken (or Turkey)
1 tbsp Chile Powder
1 Jalapeno, seeded + diced
1 Red Bell Pepper, diced
1/3 cup Cilantro (or Basil), diced
1 head Lettuce, washed

I added a red bell pepper for some crunch, which was a good call - this could use celery or something else crunchy too.  Also - use hearty lettuce or the wrap falls apart easily.. I made the mistake of not doing that.

1. In a small bowl, whisk brown sugar, fish sauce and lime juice.  Set aside.

2. Heat coconut oil in a large pan and add onion and white parts of the green onion (save the green parts for later).  Cook for 1 minute, then add garlic, ginger and jalapeno.  Cook for 2-3 minutes.

3. Add ground chicken and use a spoon or spatula to break it up into little pieces.  It will start out mushy, but as it cooks, it becomes easy to separate. Cook meat until brown, for approximately 5 minutes.

4. Stir in the sauce thoroughly and cook down for 1 minute.  Take off the heat, and stir in the red bell pepper, the rest of the green onions and the cilantro.

5. Wash lettuce and spoon mixture in! Serve hot or cold.

Don't break up the lettuce like I did - the more to wrap around the filling, the better it will stay together. Mine totally fell all over the plate.

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Original Recipe:

Aida Mollenkamp