When TJ + I were first married, I used a cookbook titled “Weeknight Dinners in 30 Minutes” regularly (I think it was a wedding gift). Both of us rarely arrived home before 6pm so when we made dinner at night, it needed to be very simple, but still delicious. I guess you can say that nothing has changed over the years. Well, I take that back… we have two tiny little kiddos running around at dinnertime… so the quicker we can make a meal, the better. Our motto is that just because something is quick + easy, doesn’t mean it can’t be full of flavor + healthy.

Enter these Thai Chicken Lettuce wraps. We love them. Over the past several months we’ve made a few modifications here and there. When we had them last week we both agreed that they were perfect.

So if you’re looking for a new meal to toss into your regular rotation, try working these in… they’re a hit with everyone in our house and I hope they’ll be the same for you!
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THAI CHICKEN LETTUCE WRAPS

INGREDIENTS
1 lb ground chicken (ground turkey works as well)
Cashews, chopped
Handful of Shredded Carrots
2 Cups of Brown Rice (cooked)
1 Can of Water Chestnuts (sliced)
Butter Lettuce Cups (we get ours at Sprouts or Whole Foods)
2 Green Onions
1 tsp Ginger
2 tsp Minced Garlic
2 tsp Sriracha
2 tbsp Soy Sauce (or coconut aminos)
3 tbsp Peanut Butter

DIRECTIONS:

1. Spray a sauté pan with cooking oil. Sauté 1 tsp garlic and whites of the green onions for 2-3 minutes.
2. Toss in the ground chicken to cook. When ground chicken has about 4-5 minutes left, toss in a handful of shredded carrots, water chestnuts, and cashews. Mix together and finish cooking ground chicken.
3. While chicken mixture cooks, combine 1 tsp minced garlic, sriracha, ginger, soy sauce, and peanut butter. Whisk together until well blended. Will be on the thicker side.
3. When ground chicken is finished cooking, toss in brown rice and sauce. Mix all ingredients together.
4. Serve in butter lettuce cups + top with green onions, a tad more soy sauce, + sesame seeds (if desired).