Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai style lettuce wraps. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Thai Style Lettuce Wraps is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Thai Style Lettuce Wraps is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have thai style lettuce wraps using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Thai Style Lettuce Wraps:

1. Make ready 1 tbsp. olive oil
2. Make ready 1 lb. ground chicken or ground turkey
3. Make ready 1 cup diced mushrooms
4. Get 1/4 cup finely diced onion
5. Make ready 1 clove garlic, minced
6. Make ready 1 small zucchini, sliced into coins, then quartered
7. Take 1 small carrot, peeled and shredded
8. Get 1/4 cup natural peanut butter
9. Make ready 3 tbsp. soy sauce, reduced sodium recommended
10. Take 2 tbsp. rice vinegar
11. Prepare 2 tbsp. water
12. Get 1 tbsp. brown sugar
13. Take 1 tbsp. lime juice
14. Take 1 tsp. sesame oil
15. Make ready 1 tsp. sriracha
16. Take To taste pepper, ground ginger, dried basil
17. Get For lettuce wraps, good ones to use are :
18. Get ·Romaine Lettuce
19. Prepare ·Boston Bibb Lettuce
20. Get ·Iceberg Lettuce
21. Take ·Butter Lettuce

Instructions to make Thai Style Lettuce Wraps:

1. To make the sauce, first microwave the peanut butter 10-15 seconds to make it runnier (only if needed), then place the peanut butter, soy sauce, rice vinegar, water, brown sugar, lime juice, sesame oil and sriracha in a small bowl and whisk together until thoroughly combined. Set this aside.
2. Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up as you go, until it is fully cooked through.
3. Add the mushrooms, onions and garlic to the skillet. Cook for 3-5 more minutes, until the onions and mushrooms are softened. Stir in the zucchini and carrots and cook just 2 minutes more.
4. Pour the sauce over the chicken and veggie mixture. Season to taste with pepper, ground ginger and dried basil. Remove from heat and serve over the prepared lettuce. I served mine over romaine lettuce and garnished them with some green onions, sesame seeds and some thinly sliced purple cabbage, but just use whatever toppings you'd like.
5. Refrigerate any leftovers. This reheats nice and makes a great lunch, appetizer or serve with a grain for a light dinner.
6. This is equally as tasty served over some brown rice or quinoa.
7. Ready to serve and ENJOY!

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