Ground Chicken Thai Lettuce Wraps are a sound, without gluten, ketogenic, and low-carb lunch or supper formula. These chicken lettuce wraps are loaded with crunchy peanuts, carrots, and huge amounts of Thai flavor!

The ground chicken blend is joined with a touch of oil and diced carrots. At that point, a semi-sweet, soy sauce-based sauce is readied. Every last bit of it is hurled together to frame the filling for these ground chicken Thai lettuce wraps.

Don't hesitate to complete these ground chicken Thai lettuce wraps with any garnishes you favor. In this rendition, I cleaved up a couple of broiled peanuts, green onions, and crisp cabbage.
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Ingredients

• Thai Sauce
• ? cup soy sauce or Tamari gluten-free
• 1 Tbsp. fish sauce
• 1-2 tsp. Sriracha sauce *
• 1 tsp. ginger grated
• 1 Tbsp. lime juice fresh
• 1 Tbsp. coconut sugar or brown sugar
• Ground Chicken
• 2 Tbsp. olive oil
• 2 cloves garlic crushed
• 1 lb. ground chicken
• � cup carrots finely chopped
• Lettuce Wraps
• Butter leaf lettuce*
• Peanuts dry roasted, salted
• Cabbage finely chopped
• Green onions finely chopped

Instructions

1. In a medium-sized bowl combine Thai sauce ingredients and whisk until combined. Set sauce aside.
2. In a large, non-stick skillet add oil and chicken. Cook over medium heat for 3 minutes, stirring occasionally.
3. Add carrots and continue cooking and stirring for 3 minutes.
4. Add garlic to the skillet and cook for 2 minutes. Crumble ground chicken completely using a potato masher or the back of a large fork.
5. Mix in Thai sauce and reduce heat to a simmer. Simmer for 3 minutes.
6. Serve ground chicken mixture immediately in lettuce wraps with peanuts, cabbage and green onions. Enjoy!*

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Source : bit.ly/2KbYd6d