Recipe of Super Quick Homemade Thai Style Lettuce Wraps
Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Steps to Make Perfect Thai Style Lettuce Wraps. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Thai Style Lettuce Wraps, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Style Lettuce Wraps delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can have Thai Style Lettuce Wraps using 21 ingredients and 6 steps. Here is how you can achieve it.
One of my new go to's for lunch prep. It's so tasty, light and satisfying. You could also serve the chicken on top of rice or quinoa and that would be yummy. Recipe adapted from : sweetpeasandsaffron.com
Ingredients and spices that need to be Make ready to make Thai Style Lettuce Wraps:
- 1 tbsp. olive oil
- 1 lb. ground chicken or ground turkey
- 1 cup diced mushrooms
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 small zucchini, sliced into coins, then quartered
- 1 small carrot, peeled and shredded
- 1/4 cup natural peanut butter
- 3 tbsp. soy sauce, reduced sodium recommended
- 2 tbsp. rice vinegar
- 2 tbsp. water
- 1 tbsp. brown sugar
- 1 tbsp. lime juice
- 1 tsp. sesame oil
- 1 tsp. sriracha
- To taste pepper, ground ginger, dried basil
- For lettuce wraps, good ones to use are :
- ·Romaine Lettuce
- ·Boston Bibb Lettuce
- ·Iceberg Lettuce
- ·Butter Lettuce
Instructions to make to make Thai Style Lettuce Wraps
- To make the sauce, first microwave the peanut butter 10-15 seconds to make it runnier (only if needed), then place the peanut butter, soy sauce, rice vinegar, water, brown sugar, lime juice, sesame oil and sriracha in a small bowl and whisk together until thoroughly combined. Set this aside.
- Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up as you go, until it is fully cooked through.
- Add the mushrooms, onions and garlic to the skillet. Cook for 3-5 more minutes, until the onions and mushrooms are softened. Stir in the zucchini and carrots and cook just 2 minutes more.
- Pour the sauce over the chicken and veggie mixture. Season to taste with pepper, ground ginger and dried basil. Remove from heat and serve over the prepared lettuce. I served mine over romaine lettuce and garnished them with some green onions, sesame seeds and some thinly sliced purple cabbage, but just use whatever toppings you'd like.
- Refrigerate any leftovers. This reheats nice and makes a great lunch, appetizer or serve with a grain for a light dinner.
- This is equally as tasty served over some brown rice or quinoa.
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