These are tasty Thai Chicken Curry Wraps that can be had for lunch, dinner, or even a healthy snack. The Thai mixture can also be served warm over cooked brown rice or even on a whole wheat wrap.Ingredients:
400-500g of Organic Extra Lean Ground Chicken
1 x Large Cooking Onion (diced)
3 x Large Carrots (finely chopped)
1 x Red Pepper (finely chopped)
Optional veggies – broccoli, spinach, kale, lemongrass, cilantro or parsley for garnish, etc.
3-4 x Cloves of Garlic (minced)
1 tbsp of Freshly Grated Ginger
1 tsp of Black Pepper
2 tsp of Turmeric
3 tbsp of Thai Curry Paste (Red, Green, or Yellow)
1 Can of Coconut Milk
2 tbsp Fish Sauce
2 tbsp of Lemon Juice
Romaine Lettuce or Bib Lettuce for Wraps
1) Brown chicken and set aside
2) Sauté onions on medium until translucent (3-5 minutes), add carrots, red pepper, and any additional veggies sauté for 5 minutes. Add garlic, ginger, spices (2 minutes). Add Curry paste and mix well. Add coconut milk & cooked chicken to entire mixture. Mix well and let simmer for 10-15 minutes
3) Turn off heat; add Fish Sauce and Lemon Juice.
4) Let mixture cool completely and add to lettuce cups.
5) Garnish and enjoy!