Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup diced onions (120 grams)
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 pound ground chicken
- 1 cup shredded carrots (85 grams)
- 1 cup finely diced red bell pepper (120 grams)
- 1 cup sliced green onions
- 1/3 cup peanuts, roughly chopped
- Salt and pepper, to taste
- Bib lettuce leaves
Sauce Ingredients
- 3 tablespoons coconut aminos
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon honey
- 1 teaspoon fish sauce
- 1/2 teaspoon red pepper flakes
- Black pepper, to taste
For Garnish and Serving
- Fresh cilantro leaves
- Sliced green onions
- Sesame seeds
- Sliced cucumber
- Lime wedges
- Additional peanuts
Instructions
- Make the sauce. Combine the coconut aminos, rice vinegar, sesame oil, honey, red pepper flakes, and a pinch of black pepper in a small bowl or jar. Taste and adjust seasoning if needed. Set the sauce aside.
- Sauté onions and garlic. Heat a large skillet or wok over medium-low heat and add the olive oil. Once hot, add the diced onions with a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the onions are softened and slightly browned. Add the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
- Brown the meat and sauté vegetables. Add the ground chicken to the skillet. Break it up with the back of a spoon and cook for about 2-3 minutes until it begins to brown. Then add the shredded carrots and diced red bell pepper along with salt and pepper to taste. Stir well and sauté for an additional 2-3 minutes until the chicken is fully cooked and the vegetables have softened.
- Bring it all together. Pour the prepared sauce into the skillet and stir thoroughly to coat all the ingredients. Allow it to warm through for 1-2 minutes, ensuring the sauce is fully incorporated into the chicken and vegetable mixture. Remove from heat and stir in the sliced green onions and chopped peanuts.
- Serve and enjoy. Spoon the chicken filling into bib lettuce leaves and garnish with fresh cilantro, additional green onions, sesame seeds, sliced cucumber, peanuts, and lime wedges as desired. Serve immediately for a fresh and crunchy wrap experience.
Notes
- For a spicier wrap, increase the red pepper flakes according to your taste.
- If you cannot find coconut aminos, soy sauce or tamari can be used as a substitute, but it will add more sodium.
- To make this recipe gluten free, ensure that your coconut aminos or soy sauce alternative is gluten free.
- Shredded carrots should be roughly chopped if too large to fit comfortably into lettuce cups.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- This recipe can easily be doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
