Thai Chicken Lettuce Wraps

Let me begin by saying that this is a fabulous recipe! The dressing that you pour over the lettuce wraps is so good I could DRINK the stuff! I'm not even kidding. I adapted the sauce from Whitewater Cooks...keeping it a bit cleaner by leaving out a few ingredients but it was still divine. This is a great week night meal, and makes convenient leftovers for lunch the next day.

Chicken Filling Recipe:

1 tsp coconut oil

2 pound ground chicken (could use ground turkey) 

2 crushed garlic cloves

2 tbsp fresh grated ginger

1/2 bag broccoli slaw

1 pepper sliced thinly

1 bag of bean sprouts

2 tbsp low-sodium soy sauce

1/2 cup chicken stock

In a pan, melt 1 tsp coconut oil and brown chicken  with the garlic and ginger. Once it is cooked, add the remaining ingredients, cook 3-4 minutes and remove from heat.

Now for the piece de resistance! The dressing!

Dressing

In a blender or bullet combine the following:

1/2 cup all-natural peanut butter

1 lime juiced

2 tsp sesame oil

3 tbsp sweet chili sauce

4 tbsp rice vinegar

4 tbsp soy sauce

 2 garlic cloves

2 tbsp fresh grated ginger

1/2 bunch cilantro

1 tbsp olive oil

1 tsp Sriracha (optional)

Now, who really buys iceburg lettuce anymore when there are so many other varietals (grapes only??)? I for one, do not. However, I did make an exception this time, for the sake of the pictures and you know what...it was quite nice.  The leaves are large enough that the filling doesn't spill out. I did try some filling in a romaine leaf the next day, and it was still delicious...just messier. 

Toppings can be whatever you like, but here I had green onions, peanuts and more fresh cilantro.

 And then, just fill that lettuce leaf up with the chicken mixture, sprinkle on cilantro, green onions and peanuts, and drizzle a good amount of the peanut sauce and BAM...you have  a clean and healthy dinner :)

Let me know what you think of this recipe in the comments below!