“Energizing Thai Coconut Chicken Lettuce Wraps”

Allergens

Fish (Fish sauce), Soy (alternative for fish sauce)

Ingredients

• 4 oz grilled chicken breast, sliced
• 1 cup shredded red cabbage
• 1/2 cup chopped cilantro
• 1/2 cup julienned carrots
• 1 large lettuce leaf, for serving
• 2 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp minced garlic
• 1/2 tsp grated ginger
• 1/4 tsp chili flakes (optional)
• 1/2 cup coconut milk

Instructions

1. In a small bowl, whisk together the lime juice, fish sauce, garlic, ginger, and chili flakes (if using). Set aside.
2. In a separate bowl, combine the sliced chicken, shredded cabbage, chopped cilantro, and julienned carrots. Pour the dressing over the mixture and toss to coat evenly.
3. Spoon the chicken salad into the lettuce leaf and drizzle with coconut milk. Fold the lettuce leaf in half and enjoy your energizing Thai Coconut Chicken Lettuce Wraps.

Chef’s Insight

Use fresh ingredients and high-quality fish sauce for optimal flavor.

Notes

Customize the spice level to your preference by adjusting the chili flakes.