Ingredients:
1 Tablespoon sesame oil
¼ cup onion, diced (yellow or white)
2 cloves of garlic
1 tablespoon fresh minced ginger or ginger paste
10 oz ground chicken
¼ cup Tamari (low sodium), soy sauce, or coconut aminos
2 Tablespoon Thai sweet red chili sauce
juice of 1 lime
1 teaspoon maple syrup, honey, or agave
⅓ cup cashews, chopped (raw or roasted/salted)
¼ cup scallions, chopped
¼ cup cilantro, fresh, chopped
¼-½ cup carrots, shredded
Sesame seeds for topping (optional)
1 head butter lettuce – leaves removed, rinsed, and dried
Instructions:
Make the garlic, ginger pan sauce: Heat sesame oil in a pan over medium-high heat. Add onions, cook until they start to brown and turn translucent. Add garlic and ginger, cook for 2 minutes.
Cook the chicken: Add ground chicken to the pan, breaking it up as it cooks. Season with salt and pepper. Cook until golden brown, about 3-4 minutes.
Make the Thai chili sauce: In a small bowl, mix soy sauce, chili sauce, lime juice, and sweetener.
Combine: Add chopped cashews to the chicken, pour in the sauce. Reduce heat to low, cook for 2 more minutes. Remove from heat, stir in carrots, scallions, and cilantro.
Assemble the wraps: Place a spoonful of the chicken mixture on a lettuce leaf, top with pan sauce and sesame seeds.