Thai Lettuce Wraps
Servings: 6
Ingredients
- Quick Pickled Cucumbers
- 1 European cucumber thinly sliced
- 1/2 bunch scallions use the other half for the lettuce wraps
- 1 cup rice vinegar
- 1/2 cup water
- 2 tablespoons chopped mint
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil
- Lettuce Wraps
- 1 tablespoon coconut or peanut oil
- 1/2 sweet onion diced
- 2 garlic cloves minced
- 1/2 bunch scallions
- 1 pint cremini mushrooms minced
- 1 lb. ground chicken or turkey
- 1 tablespoon Sriracha
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 heads Boston lettuce leaves separated
- 1 Fresno chile or other hot chile, thinly sliced for garnish (optional)
Instructions
- Make the pickled cucumbers: In a large bowl, mix the cucumbers with the scallions. Add the vinegar and water, making sure the cucumbers are submerged in the liquid. Stir in the herbs, then set aside.
- Make the lettuce wraps: In a large sauté pan, heat the oil over medium heat. Add the onion, garlic, scallions and mushrooms. Cook until the onion and mushrooms are soft, 4 to 5 minutes. Add the chicken or turkey and sauté until fully cooked through, 4 to 5 minutes more.
- Stir in the Sriracha, soy sauce and rice-wine vinegar. Bring the mixture to a simmer and cook until the liquid has been mostly absorbed, 1 to 2 minutes. Remove from the heat and transfer to a serving bowl.
- To serve: Place the lettuce leaves on a platter and top each with a scoop of room-temperature or chilled meat mixture. Top with pickled cucumbers and Fresno chiles, if using. Serve immediately.
Notes
Recipe By: PureWow
Serving Size: 6
Serving Size: 6
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