Ground Chicken Thai Lettuce Wraps

Lettuce wraps make a unimaginable low-carb however fantastically filling lunch or supper formula. These chicken lettuce wraps are brimming with crunchy peanuts, carrots, and huge amounts of Thai flavor!

In occasions such as these, it is decent to realize you have a speedy, simple and sound formula (like these Ground Chicken Thai Lettuce Wraps) in your stockpile.

Regardless of whether you are endeavoring to eat more advantageous, or simply prefer to have a supper or lunch formula prepared for in a hurry, these ground chicken Thai lettuce wraps can satisfy any need.

The ground chicken blend is joined with a touch of oil and diced carrots. At that point, a semi-sweet, soy sauce-based sauce is readied. Every last bit of it is hurled together to shape the filling for these ground chicken Thai lettuce wraps.

Don't hesitate to complete these ground chicken Thai lettuce wraps with any garnishes you incline toward. In this form, I hacked up a couple of simmered peanuts, green onions, and new cabbage.

Also try our recipe Vegetarian Lettuce Wraps | Copycat PF Changs

Ground Chicken Thai Lettuce Wraps are a healthy, gluten-free and low-carb lunch or dinner recipe. These chicken lettuce wraps are full of crunchy peanuts, carrots, and tons of Thai flavor!

Ingredients

• Thai Sauce
• ⅓ cup soy sauce or Tamari gluten-free
• 1 Tbsp. fish sauce
• 1-2 tsp. Sriracha sauce *
• 1 tsp. ginger grated
• 1 Tbsp. lime juice fresh
• 1 Tbsp. coconut sugar or brown sugar
• Ground Chicken
• 2 Tbsp. olive oil
• 2 cloves garlic crushed
• 1 lb. ground chicken
• ½ cup carrots finely chopped

Lettuce Wraps

• Butter leaf lettuce*
• Peanuts dry roasted, salted
• Cabbage finely chopped
• Green onions finely chopped

Instructions

1. In a medium-sized bowl combine Thai sauce ingredients and whisk until combined. Set sauce aside.
2. In a large, non-stick skillet add oil and chicken. Cook over medium heat for 3 minutes, stirring occasionally.
3. Add carrots and continue cooking and stirring for 3 minutes.
4. Add garlic to the skillet and cook for 2 minutes. Crumble ground chicken completely using a potato masher or the back of a large fork.
5. Mix in Thai sauce and reduce heat to a simmer. Simmer for 3 minutes.
6. Serve ground chicken mixture immediately in lettuce wraps with peanuts, cabbage and green onions. Enjoy!*

Recipe Notes
Lettuce wraps also taste great cold.
Be sure to store leftover Thai ground chicken and lettuce/toppings separately for best results.

For more detail : https://bit.ly/2KbYd6d

Read more our recipe All-American Potato Salad