Step 1

In a large skillet, brown the chicken with a little bit of olive oil until fully cooked and crumbled.

Step 2

Set aside a little of your grated garlic and ginger for the lime drench. While the chicken is cooking, shake your lime drench ingredients in a jar.

Step 3

Add the remaining garlic and ginger, green onions, zucchini, and carrots to the chicken in the skillet. Sauté for 5-10 minutes until the vegetables have softened and are very aromatic. (The chicken doesn’t have a lot of fat, so I often add an extra drizzle of oil, or soy sauce or even a bit of water to pull the flavor from the bottom of the pan.)

Step 4

Add the rice and quinoa to the filling. Cook until softened and heated through. Season to taste.

Step 5

Fill your lettuce cups with the filling, pour the lime drench over it, and top with a little thwap of spicy mayo. Voila! So many vegetables and SO MUCH FLAVOR.