Chicken & Cucumber Lettuce Wraps with Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons water
• 2 teaspoons toasted sesame oil
• 2 teaspoons olive oil
• 3 scallions, sliced, white and green parts separated
• 1 serrano pepper, seeded and minced (2 tsp.)
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced fresh garlic
• 1 pound ground chicken breast
• 1 cup diced jicama
• 16 Bibb lettuce leaves
• 1 cup cooked brown rice
• 1 cup halved and thinly sliced English cucumber
• 1/2 cup fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. Whisk 1/4 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons water, and 2 teaspoons sesame oil in a small bowl.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add sliced scallion whites, 2 teaspoons minced serrano, 1 tablespoon minced ginger, and 2 teaspoons minced garlic; cook until starting to soften, about 2 minutes. Add 1 pound chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.
3. Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.
4. To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.