Nutrition per serving may change if servings are adjusted.
¼ cup creamy peanut butter
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 tablespoons water
2 teaspoons toasted sesame oil
2 teaspoons olive oil
3 scallions, sliced, white and green parts separated
1 serrano pepper, seeded and minced (2 tsp.)
1 tablespoon minced fresh ginger
2 teaspoons minced fresh garlic
1 pound ground chicken breast
1 cup diced jicama
16 Bibb lettuce leaves
1 cup cooked brown rice
1 cup halved and thinly sliced English cucumber
½ cup fresh cilantro leaves
Lime wedges, for serving
Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl.
Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, serrano, ginger, and garlic; cook until starting to soften, about 2 minutes. Add chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.
Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.
To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.
521 calories;26 g fat(3 g sat); 11 g fiber; 44 g carbohydrates; 34 g protein; 510 mcg folate; 54 mg cholesterol; 18 g sugars; 10 g added sugars; 21,990 IU vitamin A; 35 mg vitamin C; 262 mg calcium; 10 mg iron; 485 mg sodium; 1,853 mg potassium
Vitamin A (440% daily value), Folate (128% dv), Vitamin C (58% dv), Iron (56% dv), Calcium (26% dv)