My hubby and I are big fans of Thai cuisine. It's probably our favorite ethnic food. I have tried several lettuce wraps at various restaurants that were so-so, however, I found this Thai Lettuce Wrap recipe from "Homes & Money" I absolutely think is mouthwatering. As always, I have modified it slightly to our preference.
Serves 2 for dinner, 4 as an appetizer.
Ingredients:
1 lb. ground chicken
2 tbsp shallots, thinly sliced
2 tbsp green onion, thinly siced
1/4 cup mint leaves, finely chopped
4 tbsp fresh lime juice
3 tbsp Thai fish sauce
1 -2 tsp crushed red pepper
Salt and freshly ground black pepper
2 tbsp canola oil
1 large head of butter lettuce, leaves separated and washed (about 20 leaves)
(Note: Butter lettuce is also known as Boston lettuce or Bibb lettuce. It's the perfect lettuce to use as a wrap. However, if you cannot find butter lettuce, which I believe is seasonal, you can always use iceberg lettuce.)
Possible Garnishes:
Thinly-sliced English cucumber
Shredded carrots
Tomato wedges
Cilantro leaves
Lime wedges
Instructions:
In a skillet, heat canola oil until hot. Add ground chicken meat and season liberally with salt and pepper. Using a spatula or wooden spoon, break chicken meat into little pieces. When chicken is almost cooked through, add 2 tbsp of the lime juice. (Do not over cook chicken; it will become too dry.)
Once the chicken is completely cooked, transfer to a bowl, add shallots, green onion, mint leaves, the remaining lime juice, fish sauce and crushed red pepper. Toss well to combine.
To serve, spoon chicken onto lettuce leaves, top with possible garnishes and enjoy.
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