Easy, fast, healthy, naturally gluten free and a family pleaser! We love lettuce wraps for so many reasons! Pop these on the table tonight in less than 30 minutes! If you’re serving with our coconut lime rice, start that first and you’ll be 👌🏻.
Leftovers are perfect for work-from-home lunches in a snap!
Chicken Lettuce Wraps with Coconut Lime Rice
Servings: 6 servings
Ingredients
- 4 Tbsp unsalted butter
- 1/2 shallot minced
- 6 cloves garlic diced
- 1 bunch scallions / green onions approx 6, diced, green and white parts separated
- 2 lbs ground chicken or turkey
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp minced fresh ginger, minced
- 1 Tbsp lemongrass paste
- 3 Tbsp creamy peanut butter
- 2 Tbsp soy sauce or coconut aminos
- 2 Tbsp rice wine vinegar
- 2 tsp fish sauce
- 1 tbsp brown sugar
- 1 can water chestnuts diced and drained
- 2 heads Bibb lettuce
Garnish:
- Lime juice and wedges
Coconut Lime Rice
- 2 tbsp unsalted butter
- 2 garlic cloves minced
- 1/2 shallot minced
- 13.5 oz can lite coconut milk
- 1 1/2 cups chicken broth
- 1 cup jasmine rice
- Juice and zest of one lime
Instructions
- Using a large skillet, heat over medium high heat. Add butter, garlic, shallot and whites of scallions. Cook for 4-5 minutes.
- Add ground turkey through black pepper. Use spatula or wooden spoon to combine and break up meat as it cooks. Cook for 7-8 minutes. Add ginger and lemongrass. Mix and turn heat down to low. Continue to cook while preparing sauce.
- In a small, microwave safe bowl, heat peanut butter for 60 seconds in microwave to melt. Carefully remove from microwave. Add soy sauce, rice wine vinegar, fish sauce and brown sugar. Whisk to combine.
- Pour sauce over meat mixture and continue to cook over low heat for another 4-5 minutes. Add drained water chestnuts and mix to combine. Cook 1-2 more minutes just to warm water chestnuts.
- Serve meat mixture over Bibb lettuce leaves. Garnish with green parts from diced scallions. Squeeze lime juice on top, if desired.
- Serve with our coconut lime rice! Enjoy!
Coconut Lime Rice
- Using a medium sized saucepan, add butter, garlic and shallots. Heat over medium high heat and cook until butter is nearly melted. Add rice and cook 2-3 minutes to lightly toast.
- Add broth and coconut milk with rice. Turn heat up to high and bring to a gentle boil. Once boiling, turn heat down to low and cover. Cook 25 minutes or until liquid is mostly absorbed. Be careful to not overcook or it will turn mushy. Finish with zest and juice of lime.
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