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Low Carb Thai Chicken Lettuce Wraps Recipe

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This recipe for Low Carb Thai Chicken Lettuce Wraps is from CGSA Ohana Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of Boston Butterleaf Lettuce
3 Chicken Thighs or Breasts
1 Large Carrot
1 Cucumber
1/2 bunch of Fresh Mint
1/2 bunch Thai Basil
1 cup Rice Wine Vinegar

Marinade:
1/2 cup Soy Sauce
1 finger Fresh Ginger Root
1/4 cup Brown Sugar
2 tbsp Fish Sauce
1/4 cup Maeploy Sweet Chili Sauce
Directions:
Directions:
Peel and mince ginger finger. Mix marinade ingredients together in ziploc bag, add chicken. Marinate 4 hours or over night. Shred carrots with large cheese grater. Slice cucumber length wise in half, scrape seeds out using spoon. Thinly slice into half moon shapes. Toss cucumber and carrots with rice wine vinegar. Allow to pickle for a minimum of 4 hours. Pick leaves from mint and basil, stack and roll, thinly slice into ribbons "chiffonade". Grill Chicken on BBQ. Thinly slice chicken. Place into butter leaf cups. Top with cucumber/carrot pickled salad. Top with mint and basil. Serve immediately.

 

 

 

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