Thai chicken is an easy, low carb meal suitable for either dinner or lunch.
Prepare the filling ahead and serve on crunchy romaine lettuce leaves.
You can substitute the chicken for turkey if you wish
THAI CHICKEN WRAPS
60ml/1/4 cup tahini, you could also use peanut butter
3 tablespoons soy sauce
2 tablespoons rice or apple cider vinegar
2 tablespoons water
1 teaspoon sesame oil
1 tablespoon lime juice
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon Thai red curry paste
500g/1 lb lean ground chicken or turkey
110/1 cup carrots, grated
Romaine Lettuce Leaves
green onions to garnish
peanuts to garnish
Shake together all peanut sauce ingredients in a jar and set aside.
Heat oil in a large pan and add the onions, garlic and Thai red curry paste.
Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).
Add the ground chicken and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the chicken is cooked through.
Stir in the grated carrots.
Pour the peanut sauce evenly over the chicken mixture and stir to combine.
Remove from heat.
Spoon filling into lettuce leaf, sprinkle with green onions and peanuts and enjoy.
2-3 lettuce wraps with filling per serving
Net Carbs 9g