Perfect combination of spicy chili peppers, tangy rice vinegar, lemon grass, ginger, and perfectly balanced honey flavor all wrapped up in a lettuce leaf.
1Carrot shreddedspiralized or cut into matchsticks
1Cucumbers Sliced
¼cupchopped Cilantro
Instructions
Dice two red chili peppers. I removed the seeds, but if you like really spicy than add them in.
In a heavy bottomed sauté pan, add the diced red chili peppers, rice vinegar, and honey.
Allow to simmer for about 5-10 minutes or until the peppers have softened and the sauce has reduced by half.
Add in ground chicken and season with salt.
Add lemon grass, grated ginger & minced garlic.
Add in orange zest (about 1 Tbsp) and 2 tablespoon juice from orange
Stir frequently to ensure chicken is cooked through. This takes about 5 minutes. Add chopped cilantro & green onions, stir and remove from heat.
You can add in whole peanuts now or use them as a garnish if you'd like.
Remove stem from iceberg lettuce and gently remove outer leaves. If they aren't pulling away easily, you can cut one side of the lettuce and the leaves will come off easier.
Cut up your choice of garnishes.
Place cooked chicken mixture in a bowl and serve with lettuce and any or all of the garnishes you like.
Spoon chicken mixture into lettuce, add toppings, wrap, & devour!
Video
Notes
* I used Chicken Breast 98% fat free, if you use a higher fat content, just increase the cooking time to reduce the extra juice/fat from the sauce.