Ingredients
Method
- Clean and mince garlic. Clean, remove seeds, and finely chop Fresno pepper. Clean and chop bell pepper, zucchini, and celery.
- In a large skillet over medium heat, cook and stir garlic, Fresno pepper, bell pepper, zucchini, and celery in olive oil, about 3 minutes.
- Add chicken and black pepper, cooking and stirring to break up the meat into small pieces. Continue until chicken is done, about 10 minutes. Drain liquid if necessary.
- In a small bowl, whisk together the zest and juice of three limes, soy sauce, and honey. Add to the skillet with the cashews. Cook and stir, about 2 minutes.
- Clean and chop the parsley, discarding the bottom 2-3 inches of the stems. Stir into skillet.
- Arrange lettuce leaves on plates and fill each with the mixture from the skillet. Enjoy!
Notes
- If Fresno peppers aren't available, use your favorite or substitute 1/4 teaspoon of crushed red pepper. Adjust the heat level to your preference.
- Change out the vegetables if you'd like. Broccoli, yellow squash, onions, mushrooms, water chestnuts, and carrots would work well.
- Use a different ground meat if you prefer, such as turkey or beef. If you'd like a vegetarian lettuce wrap, then replace the ground meat with canned chickpeas.
- Soy sauce is generally not gluten-free, so look for a gluten-free version if needed. Alternatively, try tamari or coconut aminos.
- Try cilantro instead of parsley if you like.
- Butter lettuce would also work well. Use your favorite.
- If you prefer not to eat as a wrap, serve on a bed of lettuce and eat as a salad. Alternatively, serve over rice, noodles, or a baked potato.