Thai Chicken Lettuce Wraps – W30
cauliflower rice and sugar snap peas
  • Whole 30
  • low carb, one pan, poultry, skinny
  • 2019:Favorite Recipes, Once A Week Meal Plans Vol 3
Thai Chicken Lettuce Wraps – W30
cauliflower rice and sugar snap peas
  • Whole 30
  • low carb, one pan, poultry, skinny
  • 2019:Favorite Recipes, Once A Week Meal Plans Vol 3
Servings:

Ingredients

Prep
  • 1 green onion
  • 1 1/2 lbs ground chicken or ground turkey
  • 1 C shredded carrots
  • 1 C frozen chopped onions
  • salt and pepper to taste
  • 1/2 C coconut aminos
  • 1 T Red Boat Fish Sauce
  • 1 T apple cider vinegar
  • 2 t minced ginger
  • 2 t minced garlic
  • Pinch crushed red pepper flakes
  • 1/2 C cashews optional
On Cooking Day
  • 1 T coconut oil or olive oil
  • 16 oz frozen cauliflower rice
  • 8 oz sugar snap peas
  • 1 Boston lettuce head
  • 1 bunch cilantro optional
  • 1 bunch basil optional
  • 1 bunch mint optional

Instructions

To Assemble
  1. Chop green onion and add with next 4 ingredients to a large zipper bag.
  2. Add next 6 ingredients to small bowl and mix. Pour 1/2 marinade over chicken mixture. Zip to seal and shake to mix. Reserve remaining sauce.
  3. Chop cashews and put in a small container with a lid.
To Cook
  1. Heat oil in a large skillet over medium-high heat. Add chicken mixture and cook, stirring occasionally breaking up pieces until chicken is cooked. Add reserved sauce and continue to cook until sauce is heated through.
  2. Cook cauliflower rice and sugar snap peas per package directions.
  3. Chop herbs, mix and serve over lettuce cups.

Ingredients

Prep
  • 1 green onion
  • 1 1/2 lbs ground chicken or ground turkey
  • 1 C shredded carrots
  • 1 C frozen chopped onions
  • salt and pepper to taste
  • 1/2 C coconut aminos
  • 1 T Red Boat Fish Sauce
  • 1 T apple cider vinegar
  • 2 t minced ginger
  • 2 t minced garlic
  • Pinch crushed red pepper flakes
  • 1/2 C cashews optional
On Cooking Day
  • 1 T coconut oil or olive oil
  • 16 oz frozen cauliflower rice
  • 8 oz sugar snap peas
  • 1 Boston lettuce head
  • 1 bunch cilantro optional
  • 1 bunch basil optional
  • 1 bunch mint optional

Instructions

To Assemble
  1. Chop green onion and add with next 4 ingredients to a large zipper bag.
  2. Add next 6 ingredients to small bowl and mix. Pour 1/2 marinade over chicken mixture. Zip to seal and shake to mix. Reserve remaining sauce.
  3. Chop cashews and put in a small container with a lid.
To Cook
  1. Heat oil in a large skillet over medium-high heat. Add chicken mixture and cook, stirring occasionally breaking up pieces until chicken is cooked. Add reserved sauce and continue to cook until sauce is heated through.
  2. Cook cauliflower rice and sugar snap peas per package directions.
  3. Chop herbs, mix and serve over lettuce cups.
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