Chicken Lettuce Wraps

queeze, dip, crunch, repeat.  These lettuce wraps are full of flavor and guilt free.  Who says you can't have your cake and eat it too?

  • 16 oz ground chicken
  • 2 heads petite lettuce (bibb, lolla rosa, green leaf), leaves separted from head
  • 2 medium radishes, cut into batons
  • 1/2 cup orange juice
  • 1 tablespoon soy sauce
  • 1/2 tablespoon chili flake
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons salt
  • 1 tablespoons canola oil
  • 1 bunch green onion, thinly sliced 
  • 1/4 red onion, julienne
  • 1 cup picked cilantro
  • 1 lime, cut into wedges 
  • 1/4 cup cashews, unsalted
  • 1 serrano or jalapeno pepper, thinly sliced 
  • Noc Cham for dipping, can be bought pre made in the Asian food section or see here
  1. Heat a large skillet over medium heat.  Once pan is warmed through, add canola oil and allow to heat for 30 seconds.  Add the chicken to the pan, starting to break it up immediately.  Sprinkle chicke with 1 teaspoon salt and continue to work while cooking so that it breaks down into small pieces.  
  2. Once chicken is half way cooked through, add the garlic and chili flake and toast with chicken for one minute.  Turn the man to medium high heat and add the orange juice and soy sauce.  Cook until all of the liquid has cooked out.  Stir the green onions and additional teaspoon salt into the chicken and set aside.
  3. Fill the lettuce leaves with chicken.  Top with cashews, red onion, cilantro, and sliced pepper
  4. Serve with noc cham and lime wedges
sarah adams