Lettuce Wrapped Cayenne-Rubbed Thai Chicken with Avocado Salsa

Hey O. A few nights ago I made this dish and I’ve got to say it’s been my best dish yet. It had so many flavors that just came together all in one wrap. The name kind of encompasses what it was but here’s the ingredients and recipe!

Cayenne-Rubbed Thai Chicken:

·     2 boneless, skinless chicken breasts, thinly sliced crosswise

·     Spicy Asian Dressing (used Trader Joes, Asian style Spicy Peanut Vinaigrette)

·     Coarse salt and ground pepper

·     1-2 teaspoon cayenne pepper

·     2 tablespoons olive oil

·     1 large onion, halved and thinly sliced

·     1 red/yellow bell pepper, ribs and seeds removed, thinly sliced

·     3 cloves garlic, minced

·     2-3 teaspoons grated peeled fresh ginger

·     1/4 to 1/2 teaspoon red-pepper flakes

Place chicken, cayenne pepper, 1 teaspoon salt, 1/4 teaspoon pepper, and ¼ cup dressing in a resealable plastic bag refrigerate overnight.

In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.

Add remaining tablespoon oil to pan, along with the onion and bell pepper. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

Serve in lettuce cups.

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Topping:

·         1 medium red onion, finely diced

·         2 tablespoons fresh lime juice

·         1 Hass avocado, pitted and cut into chunks

·         Chopped peanuts

In a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa. Drizzle extra dressing to taste!

I served this with a side of roasted potates (in oregano, thyme, olive oil, and salt and pepper)

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