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–+ -3 servings

Thai Chicken Lettuce Wraps

Author Amber Brady
Yields 2 -3 servings

Ingredients

  • 1 Tbsp canola oil
  • 2 chicken breasts, cut into small, ½-inch cubes
  • 4 cloves garlic, minced (or I use 2 tsp of Gourmet Garden Chunky Garlic)
  • ½ sweet onion, chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup shredded/matchstick carrots, (about 5-6 baby carrots cut into matchsticks)
  • ½ cup finely shredded cabbage or cole slaw mix
  • 3-4 green onions, thinly sliced
  • ¼ cup cilantro, chopped
  • ⅓ cup sweet chili sauce, (found in the Asian section of the grocery store)
  • 1 Tbsp smooth peanut butter
  • Lettuce Leaves, (butter/bib lettuce works best, but you can use romaine or green leaf as well.)

Instructions

  • Heat a large skillet over medium heat & add canola oil. Throw in the cubed chicken, garlic, onions, salt & pepper. Let the mixture cook until the chicken is no longer pink & the onions are soft, about 6-8 minutes, stirring occasionally.
  • Add the carrots, cabbage & green onions cooking an additional 4-5 minutes, until vegetables are tender.
  • Add the cilantro, sweet chili sauce & peanut butter mixing thoroughly to combine until heated through. Serve on top of washed lettuce leaves.

Notes