Thai Lettuce (or Red Giant!) Wraps

Apprentice Katie made a version of these wraps last summer. She said that Red Giant mustard leaves were a great lettuce substitute to create a fresh wrap that had just the right spicy kick.

2 tablespoons oil
1/4 small onion, finely diced
3 cloves garlic, minced
10 oz ground chicken (or crumbled tofu)
1/2 cup (6 tablespoons) whole roasted cashew nuts
1 tablespoon fish sauce
1 tablespoon sweet soy sauce
1 tablespoon chopped cilantro leaves
1 head lettuce or bunch of mustard greens (such as Red Giant)


3 tablespoons Thai sweet chili sauce
2 teaspoons lime juice
1 tablespoon chopped cilantro leaves
Pinch of white sesame seeds

Combine the ingredients for the sauce in a small bowl. Clean the lettuce/mustard greens, separate the leaves, set aside.

Heat up a skillet on medium heat and add the oil. When the oil is heated add the onion, garlic. Stir-fry ingredients until they are slightly browned. Add the ground chicken and stir continuously to break up the lumps. Add the cashew nuts, fish sauce, and sweet soy sauce. Stir to combine well.

Continue to cook until the filling becomes dry but remains moist. Add the cilantro and turn off the heat.

To assemble the wraps, add 1 tablespoon of the filling onto the middle of a lettuce leaf and top with some sauce. Wrap it up and eat immediately.

adapted from