EASY, ready in 20 minutes, and layered with FLAVOR galore!! High protein, gluten-free, and the Thai twist is AMAZING! Your NEW GO-TO chicken wrap recipe!!
1poundground chickenI’ve also used ground turkey with great results
1medium/large sweet Vidalia or yellow oniondiced small
3clovesgarlicfinely minced or pressed
1teaspoonground ginger or 2 teaspoons freshly grated gingeror to taste
⅓cuphoisin sauceplus more if necessary
2 to 3tablespoonslow-sodium soy sauce
2tablespoonsThai red curry pasteor to taste
1tablespoonrice vinegar or lime juice
1tablespoonAsian chili garlic sauceor to taste
½teaspoonfreshly ground black pepperor to taste
1 to 1 ½cupsshredded carrots
about 3 green onionssliced into thin rounds; reserve 1 tablespoon for garnishing
¼cupfinely minced fresh cilantro; reserve 1 tablespoon for garnishing
butter lettuce leavessometimes called living lettuce, for serving
Instructions
To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.
Add the onion and cook for about 5 minutes, or until onion is soft and translucent; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the hoisin sauce, soy sauce, Thai curry paste, rice wine vinegar or lime juice, chili garlic sauce, pepper, and stir to combine.
Add the carrots, green onions, and cook for about 2 minutes, or until carrots are crisp-tender. Taste filling and make any necessary flavor adjustments, i.e. more hoisin sauce (add additional if your mixture is on the dry side), soy sauce, Thai curry paste, etc.
Add 1/4 cup cilantro and stir to combine.
Spoon about 1/4 cup of the mixture into each of the lettuce leaves, evenly garnish with reserved green onions and cilantro, and serve immediately.
Notes
Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.