Asian Chicken Lettuce Wrap with Pickled Veggies

Directions

1. Bring vinegar, water and sugar to a boil and cook until all the sugar is dissolved. Cool to room temperature.
2. 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.
3. Mix Greek yogurt, sriracha and 1 TBSP of lime juice in a small bowl and put aside.
4. 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.
5. 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.