Ingredients:

- 1 lb ground chicken

- 1 head of iceberg or butter lettuce

- 2 tbsp olive oil

- 1 tbsp soy sauce

- 1 tbsp fish sauce

- 1 tbsp lime juice

- 1 tsp sugar

- 1 tsp ground coriander

- 1 tsp ground cumin

- 1 tsp chili flakes (optional)

- 1/4 cup chopped cilantro

- 1/4 cup chopped green onions

- 1/4 cup chopped mint leaves

- Salt and pepper to taste

Direction:

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.

 

2. Add the ground chicken to the skillet and cook until browned and fully cooked, breaking it up into small pieces as it cooks.

 

3. In a small bowl, mix together the soy sauce, fish sauce, lime juice, sugar, coriander, cumin, and chili flakes (if using).

 

4. Pour the sauce mixture over the cooked chicken and stir to combine. Cook for an additional 2-3 minutes until the sauce has thickened and coated the chicken.

 

5. Remove the skillet from heat and let it cool for a few minutes.

 

6. In a separate skillet, heat the remaining 1 tbsp of olive oil over medium heat.

 

7. Carefully separate the leaves from the head of lettuce and wash them. Pat them dry with a clean towel.

 

8. Place a few lettuce leaves on the skillet and cook for about 30 seconds on each side until they are slightly wilted and warmed through.

 

9. Remove the lettuce leaves from the skillet and place them on a plate or serving dish.

 

10. To assemble the lettuce wraps, place a spoonful of the cooked chicken mixture onto a lettuce leaf. Top with a sprinkle of chopped cilantro, green onions, and mint leaves.

 

11. Season with salt and pepper to taste.

 

12. Repeat with the remaining lettuce leaves and chicken mixture until all ingredients are used up.

 

13. Serve the lettuce wraps immediately as an appetizer or as a main dish. Enjoy!