Lettuce wraps are kind of amazing. Am I right? The perfect vehicle for deliciousness. They’re light, vibrant, and when teamed up with Thai Peanut Sweet Potatoes, Chicken and Pickled Shallots they’re pretty much unstoppable. My kids may have eaten this every day for dinner this week … Recipe testing sometimes gets the best of any meal planning I may have done. It also gets more lettuce in your belly. Yum.
I used ground dark chicken meat in this recipe. If you’re vegetarian double down on the sweet potatoes and and you’ll be good to go. The shallots are a super quick pickle (straight up red wine vinegar) but green onion will also work. I’ll list a bunch of suggested garnishes and what I used below. As usual, feel free to swap out the garnishes to what your family’s preferences are.
1 lbs sweet potatoes, about 3 smaller ones or 2 larger ones, cut into small cubes approximately 1/2″ in size
1 lbs ground chicken meat, preferably dark meat
1 head of lettuce, washed, bibb or iceberg is best (we used romain one night and it was ok, but didn’t hold as much in it)
1 shallot, thinly sliced
3 tbsp of red vinegar
1/2 cup Thai Peanut Sauce, divided (if you’re hardcore and want to make your own, this is a good-looking recipe here)
Garnishes (optional): sliced cucumber, chopped cilantro, diced tomatoes, bell pepper slices, avocado slices, carrot slices, etc. (we used cucumber and cilantro in these photos and bell peppers and avocado another night, both were excellent)
Preheat oven to 425° F. Toss sweet potato pieces with 1/4 cup of Peanut Sauce and place on a baking sheet. Bake for 20-25 minutes until soft and beginning to brown.
Place ground chicken meat in a non-stick pan and cook over medium heat until no longer pink. Add remaining peanut sauce (1/4 cup), stirring to mix well, and continue to cook until chicken is fully cooked and sauce is hot.
Place shallots and vinegar in a small container.
To serve place sweet potatoes, chicken, lettuce, shallots and desired garnishes on the table.