Chicken Lettuce Wraps with Lime Drench
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.
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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)
- 0.50 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)
- 0.25 teaspoon grated garlic
- 0.25 teaspoon grated ginger
Instructions
- 1
In a large skillet, brown the chicken with a little bit of olive oil until fully cooked and crumbled.
- 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
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
Add the rice and quinoa to the filling. Cook until softened and heated through. Season to taste.
- 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.
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