1/2CupRed bell pepperdiced (about 1/2 a large pepper)
1/4CupFresh Thai basilroughly chopped
For the sauce: ** Read notes
2TbspFresh lime juice
1TbspThai chili,minced (1/2 chili)
1TbspCoconut sugar(or sugar free sweetener for lower carb)
Chopped peanuts,for garnish (or cashews)
Lettuce of choice(I like cabbage)
Heat 1/2 Tbsp of the peanut oil in a medium pan on medium heat. Cook the ground chicken until no longer pink inside. Transfer to a plate and set aside for later use.
Heat the remaining oil in a small pan over medium/high heat and cook the shallots and garlic until they are soft, about 2-3 minutes.
Combine all the salad ingredients, excluding the fish sauce, in a large bowl. Add in garlic, shallots and chicken and stir until well combined. Finally, pour the fish sauce over top and stir until well mixed.
Pour the 2 Tbsps of fish sauce over the chicken and vegetable mixture and toss until it is evenly coated. Set aside.
Combine all the dipping sauce ingredients and stir until the sugar is dissolved.
Fill each lettuce cup with chicken/vegetable mixture and top with chopped nuts and a drizzle of sauce (or you can dip the wrap into the sauce.)
*This sauce is very strong so you want to use it sparingly. If you don't love tangy, salty flavors I highly recommend you find a good peanut sauce recipe and use that instead. I LOVE the salty tang, but it might not be for everyone!