Inside Pepper's

This recipe yeilds 8 wraps. Holds well in the fridge for lunchtime leftovers! Feel free to replace chicken with turkey, tofu, or beef.

Enjoy!

Ingredients:

• 1lb organic lean ground chicken
• 1/4 cup low sodium soy sauce
• 2 tbs smooth peanut butter
• 2 tbs rice vinegar
• 1/4 cup hoisin sauce
• 1 clove garlic, chopped
• 1 tsp ginger, grated
• 1 fresno pepper, chopped (replace with red sweet pepper if you're not a fan of heat!)
• 1 head butter lettuce
• 1/2 medium onion, chopped
• 1 cup shredded red cabbage
• 1 cup matchstick carrots
• 1 cup cucumber, seeded and cut into matchsticks.
• salt and pepper to taste
• 1 green onion, chopped
• Cilantro, crushed cashews, and lime wedges to finish

Directions:

1. Mix together the sauce: Combine hoisin sauce, soy sauce, peanut butter, vinegar, fresno pepper, and ginger. Mix until smooth and set aside.
2. Cook the ground chicken: Heat a teaspoon of oil in a skillet over medium heat. Add the yellow onion, garlic, and ground chicken and cook until no longer pink, 7 to 8 minutes. Break up the chicken into small crumbles as you cook.
3. Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds. Taste a spoonful of the mixture and add more peanut butter if you'd like a thicker sauce. The thicker it is, the less messy it is to eat!
4. Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with your freshly chopped veggies. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — top with cilantro, crushed cashew, green onion and a fresh squirt of lime.