Chicken Lettuce Wraps with Lime Drench

Chicken Lettuce Wraps with Lime Drench

from pinchofyum.com
40 min
1 enough for about 8 lettuce wraps, or 4 servings

These lettuce wraps are a SUMMER DREAM. Mountains of crumbled-crisp ground chicken, fluffy quinoa, and/or rice for added satisfaction, and garlicky gingery sautéed veggies in crisp butter lettuce leaves.

Ingredients

  • 1 lb. ground chicken or pork (I prefer chicken)
  • 1 inch piece ginger, grated
  • 4 cloves garlic, grated
  • 3 green onions, sliced (white and green parts)
  • 1 zucchini, diced (optional)
  • 1 carrot, diced (optional)
  • 1/2 to 1 cup pre-cooked brown rice and/or quinoa (see notes)
  • 8–10 lettuce leaves (leaf lettuce, butter lettuce, or romaine can all work)
  • spicy mayo (1/2 cup mayo + 2-3 tablespoons sriracha)
  • juice of 5–6 limes (totaling 1/3 to 1/2 cup lime juice)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1–2 tablespoon brown sugar (more lime juice = more sugar)
  • 1/4 teaspoon grated garlic
  • 1/4 teaspoon grated ginger

Directions

  1. 1

    In a large skillet, brown the chicken with a little bit of olive oil until fully cooked and crumbled. 

  2. 2

    Set aside a little of your grated garlic and ginger for the lime drench. While the chicken is cooking, shake your lime drench ingredients in a jar.

  3. 3

    Add the remaining garlic and ginger, green onions, zucchini, and carrots to the chicken in the skillet. Sauté for 5-10 minutes until the vegetables have softened and are very aromatic. (The chicken doesn’t have a lot of fat, so I often add an extra drizzle of oil, or soy sauce or even a bit of water to pull the flavor from the bottom of the pan.)

  4. 4

    Add the rice and quinoa to the filling. Cook until softened and heated through. Season to taste.

  5. 5

    Fill your lettuce cups with the filling, pour the lime drench over it, and top with a little thwap of spicy mayo. Voila! So many vegetables and SO MUCH FLAVOR.