Description
Make these when you want a light and healthy lunch or dinner.
Ingredients
Scale
- 2 tablespoons oil (peanut, grapeseed, or olive oil)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or finely chopped
- 1 pound ground chicken thighs
- 2–3 teaspoons red pepper sauce (Sambal Olek)
- 1/2 teaspoon salt
- 4 green onions, sliced thinly (white and half of greens)
- 1/2 cup purple cabbage, finely sliced
- 1/2 cup jicama, cut into 1/2-inch matchsticks
- 3–4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup loosely packed herbs (combo of basil, mint, cilantro)
- Freshly ground pepper to taste
- Head of butter lettuce (or red or iceberg lettuce)
Instructions
- Wash lettuce then separate the leaves and place on a couple of paper towels to drain.
- Heat a large skillet with the oil. When hot, add ginger and garlic and cook for 30 seconds.
- Add chicken, break it up with a spatula or fork, add red pepper sauce and salt, stir, then let cook but continue to break it up until the chicken is in small pieces.
- After 5 minutes of cooking, add soy sauce and sesame oil, stir and cook for 2 more minutes.
- Add green onions and cabbage and herbs, stir and cook until done (1 more minute)
- Let cool slightly, then fill individual leaves with a few spoonfuls of the chicken.
- Serve with Shiracha on the side for extra spice.
- Eat like a taco, with your hands.
Notes
A couple of notes…this dish can be made with less ingredients or substituting ingredients. Any of the herbs will work on their own. If you don’t have jicama, no big deal. I like the crunch but it is not necessary, same for the cabbage. Experiment adding other ingredients such as sliced spinach while the chicken is cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken wraps, chicken, lettuce cups, keto, healthy
