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Asian Chicken Lettuce Wraps


Organic boxes went out today, and we know you're going to love what's inside! Avocados, beautiful radishes, Brussels sprouts, and huge heads of organic iceberg lettuce. I love Iceberg lettuce for a crunchy texture! It's the perfect vessel for these Asian Lettuce Wraps, as it holds the toppings well, doesn't wilt easily under the warm chicken, and stays fresh in the fridge with a moistened paper towel. For the filling, I seasoned ground chicken breast with some items I have in my pantry, like soy sauce, sesame oil, salt & pepper. If you want to prep this for lunch for the week, you can keep the cooked chicken separate to reheat, and layer the warm chicken on the lettuce cups and toppings! If you don't like spicy jalapeños, feel free to omit, and if you have some roasted peanuts in the pantry, chop them up and sprinkle on for an additional crunch. Let's dig in! Asian Chicken Lettuce Wraps serves 4 Ingredients 1 head Perfectly Imperfect iceberg lettuce 1 lb organic ground chicken 1/2 Perfectly Imperfect onion, thinly sliced 1/2 jalapeno, thinly sliced 1/4 cup low sodium soy sauce 1 tablespoon sesame oil salt & pepper to taste fresh cilantro for topping

Sauce 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon honey 1 tablespoon peanut butter 1 tablespoon sriracha 1 tablespoon rice wine vinegar Directions 1. Sauté ground chicken with soy sauce, sesame oil, salt & pepper to taste. While chicken is cooking through, mix ingredients for sauce. Set both aside. 2. Cut Iceberg into four quarters, and stack two-three layers as a base for the lettuce wrap. Add scoops of chicken to each, and add thinly sliced onion, jalapeno, cilantro, and a drizzle of sauce. Enjoy!

We hope you love this recipe as much as we do, and if you recreate it in your kitchen, please tag us on instagram, @perfectlyimperfectproduce. We love to see your foodie creations each week! Thanks for another great week!

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