Shannon Kohn, http://www.foodiewithskills.com
Ingredients
1 cup whole berry cranberry sauce
2 Tablespoons soy sauce
1-2 teaspoons cayenne pepper sauce (or more to taste)
1 teaspoon garlic, minced
1 to 1+1/2 lbs. ground chicken breast
Salt and pepper to taste
1 cup pre-packaged matchstick carrots
3 Tablespoons green onion, thinly sliced
8-12 large lettuce leaves (such as iceberg or Bibb)
Instructions
In medium bowl, combine cranberry sauce with soy sauce, pepper sauce, and garlic. Set aside.
In large, non-stick skillet over medium heat, cook chicken 5-7 minutes until crumbled and no longer pink. Season with salt and pepper to taste. Add cranberry mixture to chicken in skillet and stir well. Continue to cook over medium heat, stirring occasionally, for 3-5 minutes until sauce is slightly reduced and coats chicken. Add carrots and green onion; toss to combine. Remove from heat.
To serve: Place 2-3 lettuce leaves onto each serving plate. Divide chicken mixture and any extra sauce evenly among lettuce leaves. Wrap lettuce around filling to eat. Makes 4-6 servings.
