My daughter, Kim, picked up a bag of fresh veggies from a local farm market and in the bag were 2 beautiful heads of butter lettuce. They have large, soft leaves that make the perfect wrap option for Thai wraps. (Or, any other salad like filling you might use instead of bread or tortilla for the wrap) Butter lettuce is flavorful and sweet and my first option, but, you could use any other large leaf lettuce option.
IN A SKILLET: Cook 1-2 minutes to release flavors
1 TBL. toasted sesame oil
2 cloves of minced garlic
1 TBL. fresh ginger ( I use the tube ginger)
ADD:
White part of one bunch of green onions.. chopped. (cook till onion is translucent)
ADD:
10 OZ. of ground chicken (seasoned with salt and pepper). Cook till no pink appears in the meat. (I can use Impossible burger or black bean veggie burger as a meat substitution)
ChILI SAUCE:
Juice of 1 lime
1 tsp. pure maple syrup. OR.. Agave syrup
1/4 c. coconut aminos. (soy sauce)
2 TBL. sweet chili sauce ( I like Panda Express chili sauce)
ADD the Chili sauce to meat mixture
COOK till hot
REMOVE from heat and add :
1/4 c. shredded carrots or finely chopped carrots.
1/4 c. chopped cilantro
Green part of the bunch of green onions, chopped
1 TBL. sesame seeds
1/3 c. cashews
ADD mixture to lettuce leaf and roll up. ENJOY!!!!
