Thai Style Lettuce Wraps
Thai Style Lettuce Wraps

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, thai style lettuce wraps. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Thai Style Lettuce Wraps is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Thai Style Lettuce Wraps is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook thai style lettuce wraps using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Thai Style Lettuce Wraps:
  1. Make ready 1 tbsp. olive oil
  2. Make ready 1 lb. ground chicken or ground turkey
  3. Make ready 1 cup diced mushrooms
  4. Make ready 1/4 cup finely diced onion
  5. Prepare 1 clove garlic, minced
  6. Take 1 small zucchini, sliced into coins, then quartered
  7. Get 1 small carrot, peeled and shredded
  8. Take 1/4 cup natural peanut butter
  9. Get 3 tbsp. soy sauce, reduced sodium recommended
  10. Prepare 2 tbsp. rice vinegar
  11. Take 2 tbsp. water
  12. Prepare 1 tbsp. brown sugar
  13. Make ready 1 tbsp. lime juice
  14. Get 1 tsp. sesame oil
  15. Make ready 1 tsp. sriracha
  16. Take To taste pepper, ground ginger, dried basil
  17. Take For lettuce wraps, good ones to use are :
  18. Make ready ·Romaine Lettuce
  19. Get ·Boston Bibb Lettuce
  20. Get ·Iceberg Lettuce
  21. Take ·Butter Lettuce
Instructions to make Thai Style Lettuce Wraps:
  1. To make the sauce, first microwave the peanut butter 10-15 seconds to make it runnier (only if needed), then place the peanut butter, soy sauce, rice vinegar, water, brown sugar, lime juice, sesame oil and sriracha in a small bowl and whisk together until thoroughly combined. Set this aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up as you go, until it is fully cooked through.
  3. Add the mushrooms, onions and garlic to the skillet. Cook for 3-5 more minutes, until the onions and mushrooms are softened. Stir in the zucchini and carrots and cook just 2 minutes more.
  4. Pour the sauce over the chicken and veggie mixture. Season to taste with pepper, ground ginger and dried basil. Remove from heat and serve over the prepared lettuce. I served mine over romaine lettuce and garnished them with some green onions, sesame seeds and some thinly sliced purple cabbage, but just use whatever toppings you'd like.
  5. Refrigerate any leftovers. This reheats nice and makes a great lunch, appetizer or serve with a grain for a light dinner.
  6. This is equally as tasty served over some brown rice or quinoa.

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