Thai Peanut Chicken Lettuce Wraps

Prep Time: 8-10 minutes | Cook Time: 15 minutes | Serves 4

Ingredients:

• 1 pound Mary's Organic ground chicken
  
• 2-3 carrots
• 1 red spring onion
• 1-2 Little gem lettuce heads
• 6-7 ounces Maggie Gin's Traditional Peanut Sauce
• spring onion tops
• cilantro
• crushed peanuts, optional

(Optional) Make Your Own Sauce:

• 2 tsp fresh ground ginger, optional
• 2 garlic cloves, minced
• 1 Tbsp honey
• 2 Tbsp coconut aminos or soy sauce
• 2 Tbsp peanut butter or alternative
• 1 Tbsp rice wine vinegar
• 2 tsp Sriracha or to taste

Instructions:

**If making your own sauce: add all sauce ingredients to a medium bowl and whisk well. Set aside.

1. Remove chicken from fridge and set aside while prepping the veggies.
2. Prep the veggies: wash and shred carrots, (if using) thinly slice peppers into matchstick-like pieces, cut spring onion tops from the bulb then dice the red bulb to cook with the chicken and thinly slice the tops on a bias for serving, roughly chop cilantro, cut off root end of lettuce and separate leaves. 
3. Add 1 Tbsp olive oil to a large skillet over medium-high heat. Once hot, add ground chicken and cook until no pink remains. 
4. When the chicken is done, add red pepper (if using), carrots and diced onion bulb and cook until soft, 5-7 minutes.
5. Stir in the sauce until it's completely combined then turn the heat down to medium-low and simmer for 8-10 minutes to thicken and develop the flavor.
6. Remove pan from heat. Serve mixture in lettuce cups. You may need to double up the lettuce cups for a sturdier wrap.
7. Top with chopped scallions and cilantro. We love to serve these with Fly by Jing Zhong Sauce and Sriracha for a little extra kick!