Spicy Thai Chicken Lettuce Cups
Who needs a tortilla when a lettuce leaf will do just fine? These low-carb Thai-inspired lettuce cups are full of cooked chicken, crunchy cabbage and snap peas, fresh mint and cilantro, and zesty scallions and red onion. A limey-hot sauce blend works well to bring all of the flavors together.
Tip: For more heat, substitute 2 fresh Fresno chile peppers, sliced, for the bell pepper. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Up to 24 hours before serving, you can cook the chicken, stir together the lime juice mixture, and prep the vegetables; store separately in the refrigerator. Toss everything together just before serving. Serve chilled.
2 lean protein, 1 vegetable