Easiest Way to Make Perfect Thai Style Lettuce Wraps

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Thai Style Lettuce Wraps

Before you jump to Thai Style Lettuce Wraps recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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When you go grocery shopping, be smart about it. When you make good decisions at the grocery store, your meals will get much healthier immediately. Think for a second: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to go to your house and make a little something from your kitchen. Fill your cupboards with nutritious foods. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let’s go back to thai style lettuce wraps recipe. You can cook 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. Take of olive oil.
  2. Prepare of ground chicken or ground turkey.
  3. Prepare of diced mushrooms.
  4. Provide of finely diced onion.
  5. Use of garlic, minced.
  6. You need of small zucchini, sliced into coins, then quartered.
  7. Provide of small carrot, peeled and shredded.
  8. Use of natural peanut butter.
  9. Take of soy sauce, reduced sodium recommended.
  10. Provide of rice vinegar.
  11. Provide of water.
  12. Prepare of brown sugar.
  13. Take of lime juice.
  14. Get of sesame oil.
  15. Prepare of sriracha.
  16. Use of pepper, ground ginger, dried basil.
  17. Prepare of For lettuce wraps, good ones to use are :.
  18. Provide of ·Romaine Lettuce.
  19. Get of ·Boston Bibb Lettuce.
  20. Get of ·Iceberg Lettuce.
  21. Use of ·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..

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