Orange Chicken Lettuce Wraps (Print Version)

# Ingredients:

→ For the Orange Sauce

01 - 1½ tablespoons cornstarch
02 - 2 tablespoons water
03 - ½ teaspoon chili flakes (adjust depending on spice preferences)
04 - ½ teaspoon grated ginger
05 - 1 teaspoon finely minced garlic (roughly 1 clove)
06 - ¼ cup packed brown sugar
07 - 2 tablespoons apple cider vinegar
08 - 2 tablespoons soy sauce
09 - Zest from 1-2 oranges (about 1 tablespoon)
10 - Juice from 2 medium oranges (approximately ½ cup)

→ For the Chicken Mixture

11 - Salt and pepper as you like
12 - 1 can (10.5 ounces) of mandarin oranges, thoroughly drained (or 1 cup of peeled clementine wedges)
13 - 2 teaspoons of minced garlic (about two cloves)
14 - 1 pound ground chicken (or swap with turkey or beef)
15 - 1 tablespoon oil (avocado, canola, or vegetable oil)

→ To Serve

16 - 2 tablespoons of sesame seeds, toasted
17 - 3-4 scallions, sliced thinly
18 - 1 head of washed butter or romaine lettuce, leaves separated

# Instructions:

01 - Grab a bowl or jar with a tight lid and toss in orange juice, zest, soy sauce, apple cider vinegar, brown sugar, garlic, ginger, and chili flakes. Stir or shake until combined. Separately, blend cornstarch and water to make a smooth slurry, then mix it in with the sauce. Shake or whisk until smooth.
02 - Pour the prepared sauce into a small pan on medium heat and bring it to a gentle boil while stirring occasionally. Once you see it bubbling, lower the heat to medium-low and stir for another minute or two until it's thick and can coat a spoon. Turn off the heat and let the sauce cool down a bit while you start on the chicken.
03 - In a big pan, heat oil over medium heat until it glistens. Toss in the ground chicken and break it into smaller crumbs as it cooks. When it’s halfway done (still some pink spots), add garlic and keep stirring until fully cooked.
04 - Once the chicken is lightly browned and cooked through (5-7 minutes total), pour in the sauce you made earlier. Stir it all together, letting the sauce stick to the chicken. Let it cook for another minute so everything blends well. Taste it—add salt or pepper if needed.
05 - While the chicken simmers, drain the canned mandarin oranges completely or prep fresh wedges, discarding any seeds or skin. Keep them aside for later assembly.
06 - Take the skillet off the heat and let it rest for a couple of minutes. This sitting time thickens the sauce more and keeps the lettuce leaves from getting soggy. Meanwhile, arrange lettuce, sliced green onions, and sesame seeds on a plate for serving.
07 - Scoop a few spoonfuls of chicken mixture (about 3-4 tablespoons) onto the middle of each lettuce leaf. Add some mandarin pieces, a sprinkle of scallions, and a pinch of sesame seeds. The colorful oranges will pop and bring a light sweetness to each bite.
08 - For the tastiest results, eat the wraps immediately while the chicken's warm and the lettuce stays crisp. Either make them ahead for everyone or set everything out so people can assemble their own. Just fold the leaf over the filling and dig in with your hands!

# Notes:

01 - These lettuce wraps deliver that tangy orange flavor you love, but with fewer carbs and calories.
02 - Whip up the sauce up to 3 days early and store it in the fridge to save time later.
03 - Keep the chicken mix and lettuce separate if you're prepping this ahead. Put them together when you're ready to eat.
04 - Leftover filling tastes amazing over cauliflower rice—it’s healthy and filling!

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