Thai Lettuce Wraps

• Quick Pickled Cucumbers
• 1 European cucumber, thinly sliced
• 1/2 bunch scallions (use the other half for the lettuce wraps)
• 1 cup rice vinegar
• 1/2 cup water
• 2 tablespoons chopped mint
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped basil
• lettuce wraps
• 1 tablespoon coconut or peanut oil
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1/2 bunch scallions
• 1 pint cremini mushrooms, minced
• 1 pound ground chicken or turkey
• 1 tablespoon Sriracha
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 heads Boston lettuce, leaves separated
• 1 Fresno chile, or other hot chile, thinly sliced for garnish (optional)

1. 1. Make the pickled cucumbers: In a large bowl, mix the cucumbers with the scallions. Add the vinegar and water, making sure the cucumbers are submerged in the liquid. Stir in the herbs, then set aside.
2. 2. Make the lettuce wraps: In a large saute pan, heat the oil over medium heat. Add the onion, garlic, scallions and mushrooms. Cook until the onion and mushrooms are soft, 4 to 5 minutes. Add the chicken or turkey and saute until fully cooked through, 4 to 5 minutes more.
3. 3. Stir in the Sriracha, soy sauce and rice-wine vinegar. Bring the mixture to a simmer and cook until the liquid has been mostly absorbed, 1 to 2 minutes. Remove from the heat and transfer to a serving bowl.
4. 4. To serve: Place the lettuce leaves on a platter and top each with a scoop of room-temperature or chilled meat mixture. Top with pickled cucumbers and Fresno chiles, if using. Serve immediately.

cucumbers, cucumber, scallions, rice vinegar, water, mint, cilantro, basil, wraps, coconut, sweet onion, garlic, scallions, cremini mushrooms, chicken, sriracha, soy sauce, rice vinegar, boston lettuce, chile

Taken from www.epicurious.com/recipes/member/views/thai-lettuce-wraps-52876321 (may not work)