Thai Chicken Lettuce Wraps

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 5 Basil, leaves
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 4 Green onions
  • 1/2 head Iceberg lettuce, half
  • 1 Red bell pepper

• Canned Goods

  • 2 tbsp Red curry paste

• Condiments

  • 1/4 cup Hoisin sauce

• Baking & Spices

  • 1 cup Cabbage or coleslaw mix
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on jocooks.com

Description

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 2 tbsp red curry paste
• 1 tbsp ginger, minced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced thinly
• 4 green onions, chopped
• 1 cup shredded cabbage or coleslaw mix
• ¼ cup hoisin sauce
• salt and pepper to taste
• 5 basil leaves, chopped
• ½ head iceberg lettuce, cut into half

Directions

• Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.
• Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss.Transfer cooked chicken to a bowl.
• Serve by placing spoonfuls of chicken into pieces of lettuce, fold lettuce over like small tacos, and eat.

Nutrition