30-Minute Thai Chicken Lettuce Wraps
Ingredients
The filling
-
1
pound
ground chicken
-
1
cup
mushrooms, finely diced
-
1
large
red pepper, finely diced
-
½
large
yellow onion, finely diced
-
1
tablespoon
minced garlic
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
3
tablespoons
soy sauce, low sodium (or tamari/coconut aminos)
-
2
tablespoons
100% maple syrup
-
1
tablespoon
chili paste
-
2-3
tablespoons
fresh cilantro, diced
-
1
squeeze
lime
The garnishes
-
1
large
carrot, grated
-
to taste
radishes, sliced
-
1
package
mini romaine heads, or any kind of lettuce
Instructions
- Prep the veggies by finely dicing mushrooms, red pepper, and yellow onion, and set aside.
- Brown the ground chicken by sautéing it over medium/high heat with olive oil and minced garlic, then remove from heat and set aside.
- In the same pan, add more olive oil and sauté the veggies until the onions are translucent.
- Return the ground chicken to the pan and add soy sauce, maple syrup, chili paste, cilantro, salt, pepper, and lime juice, then sauté until combined.
- Serve the mixture on baby romaine leaves and garnish with grated carrots and sliced radishes.
Nutrition Facts (estimated)
Servings
4
Calories
309
Total fat
17g
Total carbohydrates
18g
Total protein
25g
Sodium
mg
Cholesterol
mg
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