Spice things up a little with our Thai Chicken Wraps! Original Thai flavor wrapped in organic butter lettuce that was hydroponically raised. Then topped off with chilies and fish sauce (prik nam pla พริกน้ำปลา).
Add garlic, lime zest, lime juice, cilantro, lemongrass, Thai chili paste, sweet chili sauce, and EVOO to a food processor and blitz for 30 seconds.
Pour marinade over chicken, being sure that the chicken is thoroughly coated. Cover tightly with plastic wrap and refrigerate at least 4 hours and up to 2 days.
Mix the sliced chilies, fish sauce, and juice of a half of a lime. Wrap tightly and refrigerate at least 4 hours.
Heat a large heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, add a good splash of EVOO and reheat 30 seconds. Add the chicken and brown each side (5 minutes each side). Cover and cook an additional 5 minutes.
Remove from heat and shred chicken with 2 forks. Add the chicken back to the pan and stir to cover with pan jus.
Add about a half of cup of chicken to freshly washed butter lettuce. Then top with your choice of fresh chopped veg and drizzle of fish sauce.