Chicken Lettuce Wraps with Lime Drench
Ingredients
- 1 1 ground chicken or pork . (I prefer chicken)
- 1 ginger inch piece , grated
- 4 garlic cloves , grated
- 3 green onions , sliced (white and green parts)
- 1 zucchini , diced (optional)
- 1 carrot , diced (optional)
- 1/21 1/21 brown ricequinoa to pre-cooked and/or (see notes)
- 810 lettuce leaves – (leaf lettuce, butter lettuce, or romaine can all work)
- spicy mayo (1/2 cup mayo + 2-3 tablespoons sriracha)
- 561/31/2 limes juice of – (totaling 1/3 to 1/2 cup lime juice)
- 2 tablespoons 2 tablespoons soy sauce
- 1 tablespoon 1 tablespoon sesame oil
- 12 brown sugar – tablespoon (more lime juice = more sugar)
- 1/4 teaspoon 1/4 teaspoon garlic grated
- 1/4 teaspoon 1/4 teaspoon ginger grated
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Instructions
- In a large skillet, brown the chicken with a little bit of olive oil until fully cooked and crumbled.
- 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.
- 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.)
- Add the rice and quinoa to the filling. Cook until softened and heated through. Season to taste.
- 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.
Source
Original recipe: View Original