Thai Chicken Lettuce Wraps
Summer is almost here! And although I make a pretty healthy version of the typical Mexican chicken taco (recipe to come), there is just no beating a chicken lettuce wrap (in terms of its effects on your waistline). It’s spicy, fresh, and full of flavor. This is, by far, the healthiest taco you will ever find.
1 pound ground white meat chicken breast
2 tablespoons extra virgin olive oil
2 tablespoons red curry paste
1 tablespoon grated fresh ginger
5 cloves minced garlic
1 red bell pepper, thinly sliced
4 green onions, sliced on the diagonal
1 cup shredded purple cabbage
1/4 cup shredded carrots
1/4 cup hoisin sauce (I dilute this to reduce sugar content- 1/2 water and 1/2 sauce)
salt and pepper to taste
6 basil leaves, torn (I often interchange this with cilantro)
1 teaspoon red chili flakes (to give your metabolism that extra boost)
***I mix my types of lettuce to give more nutrient-dense alternatives to the typical iceberg, which is typically served. I love purple kale, red romaine, and butter lettuce. Partly because I grow all of these in my garden, and partly because they fold around the ground chicken much nicer than iceberg, which often cracks, allowing juice to roll down your arm.
*Brown the chicken breast in olive oil, breaking apart with a spoon. 3-5 minutes.
*Add red curry paste, ginger, garlic, bell pepper, purple cabbage and carrots. Cook another 3 minutes.
*Add hoisin/water sauce and stir.
*Add green onions and toss.
*Remove from heat. Add basil and toss. Transfer chicken mixture to a bowl.
*I like to arrange lettuces on a platter and place the chicken mixture in the middle, for guest to self-serve.
*Spoon chicken into pieces of lettuce, fold and eat like a taco.
So there you go. I usually serve this as an appetizer, but this could easily be a main dish as well. It’s a really light, healthy & beautiful dish that revs up your metabolism and helps get us swimsuit ready for summer! Hooray!