Minty Thai Chicken Lettuce Wraps

Our final recipe honoring AAPI Month features lean ground chicken and herbaceous flavors like lemongrass, mint and Makrut lime. Pair with a chilled noodle salad or steamed brown rice for a meal that is sure to please!

Minty Thai Chicken Lettuce Wraps

Serving Size: 3 each
Makes 5 servings

Ingredients

1-1/2 tsp. canola oil

1-1/2 tsp. red pepper flakes

1/4 tsp. paprika

3 tbsp. onion, diced

1-1/2 tsp. lemongrass, minced

3/4 lb. ground chicken breast, skinless

1 tsp. brown sugar

2 tbsp. fish sauce

1 ea. roma tomato, seeded, julienne sliced

1/2 ea. english cucumber, julienne

3 tbsp. lime juice

2 ea. makrut lime leaves, julienne

1/2 c. green cabbage, shredded

1/4 c. mint, fresh

15 ea. leaf lettuce

15 ea. cilantro sprigs, fresh

Instructions

1. Heat oil in a sauté pan. Add chili flakes and paprika, cook for 10 seconds. Add onion and lemongrass, cook until softened.
2. Add chicken, brown sugar, and fish sauce and cook until chicken reaches an internal temperate of 165°F.
3. In a bowl combine chicken mixture, tomatoes, cucumbers, lime juice, lime leaves, cabbage and mint leaves, allow to cool.
4. Fill each lettuce leaf with ¼ cup of chicken mixture and garnish with a spring of cilantro.

Nutrition information per serving: 120 calories, 3g fat, 0g saturated fat, 470 mg sodium, 5g carbohydrates, 3g sugar, 1g fiber, 17g protein

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