Here's what Sally has to say about this recipe: A meal that doesn't require utensils equals fewer dishes to wash and, for whatever reason, more food gone from my kids' plates. Iceberg gives there wraps juicy crunch, but you can also use Boston or Bibb lettuce or napa (Chinese) cabbage instead.
1 tablespoon refrigerated ginger paste (such as Gourmet Garden)
½ cup thinly sliced green onions
½ cup matchstick-cut carrots
¼ cup chopped fresh cilantro
¼ cup chopped unsalted, dry-roasted peanuts
12 iceberg lettuce leaves (we used Bibb)
Instructions
Combine first 4 ingredients in a small bowl. Set aside. (We didn't use the samba oelek.)
Cook chicken and ginger paste in a large nonstick skillet over medium-high heat 7 minutes or until chicken is done, stirring to crumble. Stir in onions, carrots, and cilantro; cook 1 minute. Stir in soy sauce mixture. Remove from heat.
Spoon about ⅓ cup chicken mixture and 1 teaspoon peanuts into each lettuce leaf.