Spicy Chicken Lettuce Wraps
- Yield: 8 servings
- 2-- heads iceberg lettuce
- 2pounds chicken, chunked
- 3cloves garlic, crushed
- 2tablespoons red jalapeno jelly
- 1tablespoon olive oil
- 1teaspoon ginger root, peeled and grated
- 1teaspoon McCormick's Hot Shot Red Pepper Blend
- 1/2teaspoon sea salt
- 1small cucumber, peeled and diced
- 1cup cashew pieces
- 1/2cup coconut flakes
- 1/2cup carrots, shredded
- 1tablespoon cilantro, chopped
- 11ounces mandarin orange slices
- 2-- limes, juiced
- 1/3cup rice vinegar
- 3tablespoons sesame oil
- 1tablespoon soy sauce
Pull full leaves from head of lettuce and wash. Allow to dry while cooking filling.
In medium skillet, saute' chicken, garlic, jalapeno jelly, ginger, pepper blend, and salt in oil. Remove from heat after 5-6 minutes or when chicken is white throughout and allow to cool.
In large mixing bowl, combine cucumber, cashews, coconut flakes, carrots, and cilantro. Set aside.
In small serving bowl, mix lime juice, rice vinegar, and sesame oil. Set aside.
Place chicken chunks in food processor a few chunks at a time until all chicken is ground. Fold chicken into cucumber mixture with approximately 1/4 of lime juice mixture.
Mix soy sauce in to remaining lime juice mixture and serve as dressing for wraps.
Place filling in lettuce leaf and garnish with 2-3 mandarin orange slices.