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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
This recipe packs lots of flavor with great texture. It’s a perfect healthy dinner option. —renee
Ingredients
- Pickled Veggies
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1/2 cup
White Vinegar
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1/4 cup
Water
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1/4 cup
Sugar
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1/4 cup
Red Bell Pepper - Thin Sliced
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1/4 cup
Cucumber - Thin Sliced
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1
Small Carrot - Thin Sliced or Grated
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1/4 cup
Snow Peas - Thin Sliced
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1/2
Small Jalapeño - Thin Sliced
- Chicken and Spicy Yogurt
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1/2 cup
Greek Yogurt
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2 teaspoons
Sriracha
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2 tablespoons
Lime Juice
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1 pound
Ground Chicken
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1
1/2” Piece of Fresh Ginger - grated or finely chopped
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3
Cloves of Garlic - grated or finely chopped
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1 tablespoon
Canola Oil
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1/8 cup
Soy Sauce
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1
Head of Butter Lettuce
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Cilantro Leaves
Directions
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Bring vinegar, water and sugar to a boil and cook until all the sugar is dissolved. Cool to room temperature.
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Add bell pepper, cucumber, carrot, snow peas and jalapeño to a small bowl and add cooled vinegar mixture. Allow to sit at room temperature while you prep and prepare the other ingredients.
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Mix Greek yogurt, sriracha and 1 TBSP of lime juice in a small bowl and put aside.
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Heat canola oil in a large frying pan over medium high heat. Add ground chicken and season with salt and pepper. Cook for 3 minutes breaking apart chicken as it cooks and add ginger and garlic. Cook for about 2 more minutes or until garlic and ginger are fragrant. Add soy sauce and remaining lime juice and cook for additional 1-2 minutes or until chicken is cooked through.
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Add 1 heaping tablespoon of Greek yogurt mixture to the base of the lettuce wrap, then add about 1/4 cup of ground chicken and top with pickled vegetables and a couple cilantro leaves. Repeat until all ground chicken is used, should make about 6 wraps.
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