Thai Chicken Lettuce Wraps with Cashew Cream
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 6
INGREDIENTS
4 boneless, skinless chicken thighs
¼ cup coconut aminos (or soy sauce if not paleo)
1 teaspoon sesame oil
2 tablespoons honey
1 – 2 teaspoons Sambal Oelek (or Sriracha sauce)
½ inch fresh ginger root, peeled and finely grated
2 cloves garlic, crushed
6 large lettuce leaves, washed and dried
½ cup thinly sliced red cabbage
1 Ataulfo mango, peeled and thinly sliced
3-4 orange Bellafina peppers, thinly sliced
cilantro leaves and fresh lime for garnish
Cashew Cream:
1 cup cashews that have been soaked in water for at least 2 – 4 hours or overnight.
1 cup filtered water
1 clove garlic and 1 teaspoon sea salt OR 1 teaspoon roasted garlic sea salt
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
INSTRUCTIONS
Combine all marinade ingredients.
Cut chicken into small cubes. Add to marinade and refrigerate for at least one hour.
Meanwhile, prepare Cashew Cream. Drain the cashews and transfer to food processor with remaining cashew cream ingredients. Process, scraping sides of bowl occasionally until it is very smooth and creamy. Transfer to a squeeze bottle or jar.
Heat a medium skillet over medium-high heat. Add a tablespoon of oil and heat. Add chicken and heat until cooked through and browned, about 15 minutes.
Assemble lettuce wraps: arrange cabbage, mango, Bellafina peppers and chicken on each leaf, drizzle with cashew cream. Squeeze with lime and sprinkle with finely chopped cilantro leaves. Roll the top of the leaf over the filling and fold the sides in, as you would fold a tortilla. Serve with napkins.
From flavourandsavour.com