I’ve been really enjoying simple summer weeknight meals. Recipes that take little effort and are healthy and light. These chicken lettuce wraps do just the trick while also offering bonus points for no carbs at dinner. They are full of flavor and surprisingly filling. And the chili mayo is the cherry on top of this easy, gluten-free recipe. For entertaining, I serve with a dry white wine like a Chablis or a Sauvignon Blanc and a crudités and hummus appetizer like our avocado hummus.
Cheers to Summer,
Chicken Lettuce Wraps
- 10 oz ground organic chicken
- 1 lime
- 1 head of romaine lettuce
- 1/2 cup diced green onion
- 1/2 cup fresh mint leaves (no stems)
- 1 tbsp toasted sesame oil
- 1 tbsp ground ginger
- 1 tsp garlic powder
- 2 tbsp Thai chili sauce
- 2 tbsp avocado oil mayonnaise
- Roasted cashews to garnish
- 1/4 cup diced red onion to garnish
Take chicken out of packaging and drain off any excess liquid; pat with a paper towel.
In a large frying pan over medium-high heat, pour in your sesame oil and cook the chicken with ginger, garlic and salt and pepper to taste. Cook until meat is cooked through, stirring often. This will take about 6-8 minutes. Once done, transfer to a serving plate and let rest for 5 minutes.
Prepare lettuce by washing and cutting off ends. Pat dry with paper towel.
To make the Chili Mayo, mix mayonnaise with chili sauce and use the juice of half of the lime. Slice other half of lime and add to garnishes.
To serve, place each item in a small bowl or plate and let guests build their own lettuce cups. Start with chicken and then add garnishes. Finish with a squeeze of lime and top with Chili Mayo.