Chicken Lettuce Wraps with Lime Drench

• . ground chicken or pork (I prefer chicken)↗1 lb
• inch piece ginger, grated1
• cloves garlic, grated↗4
• reen onions, sliced (white and green parts)↗3
• zucchini, diced1
• carrot, diced↗1
• to 1 cup pre-cooked brown rice and/or quinoa (see notes)0.5 cup
• lettuce leaves (leaf lettuce, butter lettuce, or romaine can all work)8
• spicy mayo (1/2 cup mayo + 2-3 tablespoons sriracha)
• juice of 5-6 limes (totaling 1/3 to 1/2 cup lime juice)5
• soy sauce↗2 tablespoon
• sesame oil↗1 tablespoon
• brown sugar (more lime juice = more sugar)↗1
• grated garlic0.25 teaspoon
• grated ginger0.25 teaspoon

Step-by-step instructions

1. 1

   In a large skillet, brown the chicken with a little bit of olive oil until fully cooked and crumbled.

2. 2

   Set aside a little of your grated garlic and ginger for the lime drench. While the chicken is cooking, shake your lime drench ingredients in a jar.

3. 3

   Add the remaining garlic and ginger, green onions, zucchini, and carrots to the chicken in the skillet. Sauté for 5-10 minutes until the vegetables have softened and are very aromatic. (The chicken doesn’t have a lot of fat, so I often add an extra drizzle of oil, or soy sauce or even a bit of water to pull the flavor from the bottom of the pan.)

4. 4

   Add the rice and quinoa to the filling. Cook until softened and heated through. Season to taste.

5. 5

   Fill your lettuce cups with the filling, pour the lime drench over it, and top with a little thwap of spicy mayo. Voila! So many vegetables and SO MUCH FLAVOR.