Thai Lettuce Wraps

Ingredients

• 1 packet Mission Carb Balance Spinach Wraps

   

• For the Chicken Mixture:

  500g chicken mince

• 2 tbsp sesame oil

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

  10 cm fresh ginger, minced

• 2 tsp onion powder

  1 tsp white pepper

  1 tsp red chilli flakes

  1 tbsp rice wine vinegar

  1 carrot, julienned

  4 mini cucumbers, diced

  80g fresh coriander, chopped

  Juice of 1 lime

   

• For the Peanut Sauce:

  ¼ cup sugar-free peanut butter

  ¼ cup light soy sauce

  2 tbsp rice wine vinegar

  2 tbsp water

  1 tsp onion powder

  1 tsp red chilli flakes

  ½ tsp ginger powder

  1 tsp Sriracha

  2-3 drops liquid Splenda (optional)

   

• For Serving:

  1 butter lettuce or baby cos lettuce (leaves removed and washed)

  50g salted peanuts, crushed

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Mission Carb Balance Spinach Wraps

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Instructions

• Step 1

  In a frying pan, heat the sesame oil over medium heat. Add the onion, garlic, ginger, onion powder, white pepper, and red chilli flakes. Sauté for about 1 minute until the onion becomes translucent.

• Step 2

  Add the chicken mince and rice wine vinegar to the pan. Cook for about 10 minutes, stirring occasionally, until the chicken is browned and fully cooked. Remove from the heat and let it cool.

• Step 3

  Once cooled, stir in the julienned carrot, diced cucumbers, chopped coriander, and lime juice. Mix everything together until well combined.

• Step 4

  In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, water, onion powder, red chilli flakes, ginger powder, and Sriracha. If desired, add liquid Splenda to taste. Stir until smooth and creamy.

• Step 5

  Lay a lettuce leaf on each Mission Carb Balance Spinach Wrap. Spread a generous amount of the chicken mixture on top of the lettuce, then drizzle with peanut sauce. Garnish with crushed salted peanuts.

• Step 6

  Fold the wraps around the filling and serve immediately.