Ingredients
- 2 tablespoons peanut oil divided
- 1/2 pound 93% lean ground chicken
- 1/4 cup shallots diced (about 2 large shallots)
- 1 tablespoon fresh garlic minced
- 3/4 cup cucumber diced (about 1/2 large cucumber)
- 1/2 cup red bell pepper diced (about 1/2 large pepper)
- 1/4 cup green onions chopped
- 1/4 cup fresh Thai basil roughly chopped
- 3 tablespoons fresh mint chopped
- 2 tablespoons fish sauce
For the sauce:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon thai chili, minced (1/2 chili)
- 1 tablespoon coconut sugar
- 1/2 tablespoon fresh garlic minced
- Chopped peanuts for garnish
- Lettuce of choice
Instructions
- Heat 1 tablespoon of the peanut oil in a medium pan on medium heat. Cook the ground chicken until no longer pink inside, about 10 minutes. 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.
- Pour the 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).
