weeknight dinner | thai chicken wraps

This is the time of year when my attempt at healthy eating has evaporated.  I usually start out great in the morning with granola and coconut milk.  I plan a lunch to take with me that's generally filled with vegetables.  But after that, it takes a nose dive.  The remaining Halloween candy beckons me.  Then a cocktail.  Then tacos.

This week I'm reigning it back in with a version of tacos that's way healthier.  Here's why

- I swapped out ground beef for ground chicken.

- Instead of traditional taco shells, I used lettuce.

- Eliminated cheese and added more vegetables 

my photographer hates photos of raw meat, so I use them a lot.

The great thing with these wraps is that they are generally family friendly.  My kids eat them.  The youngest still prefers a traditional tortilla instead of the lettuce, but everyone else is on board with the lettuce thing.  I've been known to add rice to this dinner too in the event my kids seem like they need extra carbs.  They are all so athletic, they need carbs way more often than I do.  

Thai Chicken Wraps

serves 4

2 lb ground chicken

1 tbs sriracha

1 lime – zested and juiced

1 tbs rice vinegar

1 clove garlic

1 tbs ginger

2 tbs soy

1 carrot

1 bell pepper

1 cucumber

1 cup basil

1 head butter lettuce

½ cup mayo

1 tsp sriracha

1 tsp cilantro

1 tsp honey

STEP 1

Mix the chicken with 1 tbs sriracha, the juice of ½ lime and the lime zest, rice vinegar, garlic, ginger, and soy sauce. Let it sit for a few minutes.  (5 mins)

STEP 2

Mix together mayo, 1 tsp sriracha, 1 tsp chopped cilantro, 1 tsp honey, the juice of ½ lime.  (5 mins)

STEP 3

Cook the meat over high heat until browned.  (10 mins)

STEP 4

Serve in butter lettuce cups with vegetables on top + dressing on the side.