Thai Lettuce Wraps w/ Cucumber Salad

*If you aren't allowing yourself peanut products (because of an allergy, or because they're a legume, you can leave them out and everything will still taste spectacular.)

 

For The Wraps:
Time to prepare: ~15-20 minutes

• 2 large lettuce leaves per person (I use iceberg, but romaine or bib would work too)
• 2 Tbs of Cooking Oil (For thai food, I love to start with Ziggy Marley's Coco'Mon coconut oil in ginger lemon)
• 2 Tbs julienned carrots
• 2 Tbs shredded cabbage
• ~ 1/2 tsp Garam Masala seasoning from my Curried Squash recipe
• 1/2 tsp honey(or to taste)
• 2 Tbs cashews or peanuts
• 1 Chicken Breast per person, diced
• 1 Tbs Chopped cilantro
• 1 Tbs Chopped Basil

Melt the oil in a large skillet. Add seasoning and sautee til fragrant. Add in honey, nuts, carrots, and cabbage. Cook for 1 minute to start veggies to soften. Add chicken, Coat in sauce (which is oily to keep it from sticking to the pan) and cover, letting it steam, stirring occasionally until cooked thoroughly. Lay out your leaves on a plate, 2 leaves deep to help with tearing issues. Pile Thai chicken in the center and garnish with basil and cilantro. Wrap it up and devour!


Cucumber Salad
Time to prepare: ~5-10 minutes. I prepared this while the oil was heating and while the chicken was coking. it was finished before I filled my wraps

• 2 cucumbers, spiraled or slices (I spiral mine on basically an apple-corer-peeler-slicer)
• 1 Tbs peanut butter- melted
• 1/2 tsp toasted sesame oil (I keep this in the cupboard because I love Asian cooking)
• 2 Tbs Apple Cider Vinegar

Toss all ingredients together and serve immediately. You can also use this sauce for "Asian slaw" with cabbage and carrots