Recipe: Yummy Thai Style Lettuce Wraps

Thai Style Lettuce Wraps.

Thai Style Lettuce Wraps highly diverse and own ideal taste that unique. Few kinds of Thai Style Lettuce Wraps recipes are also adequate easy to process and do not take long. Even though not everyone likes Thai Style Lettuce Wraps food, currently some people are getting attached and like the sundry Thai Style Lettuce Wraps foods on hand. This could be visible from the number of restaurants that supply Thai Style Lettuce Wraps as one of the dishes. You can cook Thai Style Lettuce Wraps using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients of Thai Style Lettuce Wraps

1. You need 1 tbsp. of olive oil.
2. It's 1 lb. of ground chicken or ground turkey.
3. You need 1 cup of diced mushrooms.
4. It's 1/4 cup of finely diced onion.
5. Prepare 1 clove of garlic, minced.
6. It's 1 of small zucchini, sliced into coins, then quartered.
7. You need 1 of small carrot, peeled and shredded.
8. You need 1/4 cup of natural peanut butter.
9. You need 3 tbsp. of soy sauce, reduced sodium recommended.
10. Prepare 2 tbsp. of rice vinegar.
11. It's 2 tbsp. of water.
12. It's 1 tbsp. of brown sugar.
13. It's 1 tbsp. of lime juice.
14. It's 1 tsp. of sesame oil.
15. You need 1 tsp. of sriracha.
16. Prepare To taste of pepper, ground ginger, dried basil.
17. Prepare of For lettuce wraps, good ones to use are :.
18. You need of ·Romaine Lettuce.
19. It's of ·Boston Bibb Lettuce.
20. You need of ·Iceberg Lettuce.
21. It's of ·Butter Lettuce.

Thai Style Lettuce Wraps step by step

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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