Chicken Lettuce Wraps

Chicken Lettuce Wraps

Friday night I tried a new recipe and I loved it so much that I ran back out to the grocery Saturday morning to make it for family meal. If you're in a hurry this is a good quick meal (to make it even faster you could buy minced garlic and minced ginger.) I bought tempeh to serve for a vegan option for one of our team members. These wraps are filling, fresh— and lovely with a cup of jasmine tea.

1 tbsp prepared PB2 or natural peanut butter
2 tsp chili garlic sauce or hot sauce
1 tbsp reduced sodium soy sauce
4 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp. rice vinegar
1 tbsp Carriage House Farms honey (or your favorite local honey) 
1 tbsp. sesame oil
Juice from half a lime
1 lb ground chicken
1 onion, diced
10 Bibb lettuce leaves

Grated carrot
Green onions
Sprinkle of sesame seeds

Method: In a large skillet, cook chicken and onion over medium heat for 6-8 minutes or until chicken is cooked through. Whisk the first 9 ingredients in a mixing bowl. Pour the sauce into skillet with chicken and stir, cooking until heated through. Toast sesame seeds in small saucepan. Assemble and garnish lettuce wraps with sesame, green onions and carrot.

Recipe Adapted from: Haute and Healthy