Chicken Lettuce Wraps

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🎶"Wrap it up, I'll take it!"🎶 ~The Fabulous Thunderbirds

With Cinco de Mayo coming up, I'm sure your feed has been flooded with tons of great Mexican menu ideas. But what about dinner tonight? Here's a tasty, simple dish that you can customize with what you have on hand, cook in one pan and have on the table in under 30 minutes! Curried chicken lettuce wraps!

1 lb ground chicken (sub turkey or pork)
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
¼ tsp curry powder
¼ tsp turmeric
¼ tsp salt
1T cashew butter
1 T coconut aminos (or soy sauce)
3-4 dashes fish sauce (feel free to omit if using soy)
1 T green curry paste
Handful each of chopped peppers, onions, broccoli, water chestnuts
Lime wedges, green onion, sliced jalapeno, chopped nuts, hot sauce(optional for toppings)

Start by browning your meat. Mix spices together and sprinkle over meat once it is almost cooked though. Add peppers and onions, cook for 2 minutes (or more if you want your veggies softer). Turn off heat. Add cashew butter, coconut aminos, fish sauce and green curry paste. Mix thoroughly so everything is combined. Add finely chopped broccoli and water chestnuts...turn the heat back on medium and stir through for about 1-2 minutes. I prefer my veggies to retain a bit of crunch in a dish like this, but if you prefer to soften your veggies, just keep it on the heat a bit longer. Spoon onto your lettuce of choice (I used butter lettuce), give it all a squeeze of fresh lime, add some toppings and dig in!

DinnerBethany Larson