Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, thai style lettuce wraps. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Thai Style Lettuce Wraps is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Thai Style Lettuce Wraps is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook thai style lettuce wraps using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Thai Style Lettuce Wraps:

1. Get olive oil
2. Prepare ground chicken or ground turkey
3. Prepare diced mushrooms
4. Take finely diced onion
5. Take garlic, minced
6. Prepare small zucchini, sliced into coins, then quartered
7. Get small carrot, peeled and shredded
8. Prepare natural peanut butter
9. Take soy sauce, reduced sodium recommended
10. Get rice vinegar
11. Make ready water
12. Prepare brown sugar
13. Get lime juice
14. Prepare sesame oil
15. Get sriracha
16. Get pepper, ground ginger, dried basil
17. Take For lettuce wraps, good ones to use are :
18. Make ready ·Romaine Lettuce
19. Take ·Boston Bibb Lettuce
20. Make ready ·Iceberg Lettuce
21. Take ·Butter Lettuce

Steps 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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