RICHMOND, Va. -- Victoria Luckey, the founder and CEO of Victoria’s Kitchen and Southern Spreads joined us to share a delicious roadtrip recipe. For more information, visit her website.
Thai Chicken Lettuce Wraps
Ingredients
Filling
2 tablespoons organic olive oil
½ lb raw chicken tenderloins - cut into small chunks
4 cloves of garlic, minced
½ cup chopped white onion
½ tsp freshly ground black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp curry powder (option - will add extra heat!)
1 cup shredded or thinly cut carrots
½ cup finely shredded red or green cabbage
Sauce
⅓ cup sweet chili sauce
1 heaping tbsp sunflower butter or peanut butter
2 tsp low sodium soy sauce
⅓ cup freshly chopped cilantro
1 head butter lettuce or romaine lettuce hearts
Cooking Supplies/Equipment
1 cutting board
1 safety cutting knife
Pan or pot for cooking
Cooking Utensil
Whisk
Medium Mixing Bowl
Directions
Heat oil in a pan - over medium high heat.
Add chicken to pan, add seasonings to chicken and stir.
Cooking until chicken is done (165F) - until chicken is no longer pink and firm - about 10 mins or so.
Add garlic, onions, carrots and cabbage.
Cook for about 5 - 7 mins, sweating the veggies. (When they start to wilt slightly - but still look like they’d have a slight crunch!)
In a separate bowl: combine sauce ingredients. Whisk sauce ingredients together in the bowl.
Add sauce to chicken veggie mixture in the pan and turn heat on low.
Stir to evenly combine sauce & chicken veggie mixture!
Carefully spoon chicken and sauce mixture into lettuce cups/hearts.
Sprinkle on some extra cilantro (optional) & enjoy!
