Chicken Stir-Fry Lettuce Wraps
with snap peas
Lettuce wraps rank high on our list of fun dinners. Fill crisp lettuce leaves with an Asian-inspired chicken filling that the whole family will enjoy. Sprinkle spicy chili peppers over the top if you like extra heat!
Ingredients
- Onions - 1 , finely chopped
- Bell peppers, red - 1/2 , finely chopped
- Snap peas (also called Sugar snap peas) - 4 oz , trimmed and finely chopped
- Peppers, Thai chilis (opt) - 1 , thinly sliced
- Lettuce, romaine - 2 hearts (sub Boston lettuce leaves)
- Mint, fresh - 2 Tbsp , chopped
- Oil, cooking - 2 Tbsp
- Chicken, ground - 1 1/2 lbs
- Limes - 1/2 , juice
- Ginger, fresh - 2 tsp
- Garlic - 2 cloves , chopped
- Water - 3 Tbsp
- Bragg's / coconut aminos - 3 Tbsp
- Sunflower seed butter - 3 Tbsp
- Vinegar, rice - 1 Tbsp
- Red pepper flakes - 1 tsp
Prep
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Make sauce - Grate ginger and chop garlic. Whisk together ginger, garlic, water, aminos, sunflower butter, vinegar and red pepper flakes. (Can be done up to 5 days ahead)
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Onions / Bell peppers / Snap peas / Thai chili peppers (if using) - Prep as directed. (Can be done up to 3 days ahead)
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Romaine - Slice off stems and separate leaves for wraps.
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Mint - Prep as directed.
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Make
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Heat a saute pan or wok over medium-high heat. Add oil. When oil begins to shimmer add onions, bell peppers and snap peas. Saute until onions begin to soften ~3 minutes. Add chicken and saute until cooked through ~5 minutes. Carefully pour out any excess liquid from the pan and return to heat. Add sauce and cook until sauce coats chicken and thickens ~3 minutes. Remove from heat and stir in lime juice and mint.
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Serve lettuce, chicken and Thai chilis (if using) in individual bowls so you can assemble at the dinner table. Top each lettuce leaf with a generous spoonful of filling and chilis and enjoy!
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