asian lettuce wraps

5 from 1 vote

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Heat 2 tablespoons oil in a large skillet over medium high heat. Add 1 pound ground chicken or turkey, 1 ½ cups cauliflower rice, 1 carrot and 4 scallions. Cook until browned, about 5-7 minutes, making sure to break up the chicken as it cooks.
Stir in 3 cloves garlic and 2 teaspoons ginger until fragrant, about 1 minute.
Stir in ¼ cup hoisin sauce, 1 teaspoon chili garlic sauce and 1 teaspoon fish sauce (if using) until fully combined and warmed through. Remove from heat; stir in 3 tablespoons cilantro.
To serve, spoon 2-3 tablespoons of the chicken mixture into the center of a lettuce leaf, and drizzle with peanut sauce.

Whisk together ¼ cup peanut butter, 2 tablespoons soy sauce, the zest + juice from 1 lime, 2 teaspoons brown sugar, 1 teaspoon chili garlic sauce, and 1 teaspoon ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is achieved; set aside.

Protein: The ground chicken can be substituted with any ground protein (beef, pork, turkey, etc.) or protein substitute.
Vegetarian: Rather than using ground chicken or turkey in this recipe, double the cauliflower rice and add 1 cup of chopped shiitake mushrooms.
Other: You can purchase a store bought jarred peanut sauce instead of making the one listed above. I like (House of Tsang is my favorite)

Peel and dice carrots, scallions, and separate lettuce leaves; store in an airtight container.
Make peanut sauce and store in an airtight container.