Frank’s Redhot Chicken Lettuce Cups

Servings

4 Servings

Prep Time

10 Minutes

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Ingredients

2 tbsp / 30 mL olive oil
1 celery rib, minced
1 cup / 128 g red onion, diced
⅓ cup / 43 g red pepper, diced
1 small jalapeno
1 clove garlic, minced
1 tsp / 6 g salt
1 tsp / 6 g pepper
1.5 lbs / 680 g ground chicken
3 tsp / 18 g brown sugar
⅓ cup / 75 g ketchup
2 tsp / 10 g yellow mustard
¼ cup / 60 mL Frank’s RedHot
1 tbsp / 15 mL vinegar
1 head Boston or Bibb lettuce, separated into leaves
Blue cheese, garnish
Pickled Onions, garnish

Recipe Preparation

Saute celery, red onion, red pepper, jalapeno, garlic, salt, and pepper until softened.
Add ground chicken and cook until no longer pink.
Add brown sugar, ketchup mustard, Frank’s RedHot, and vinegar, and cook until the sauce is slightly thickened.
Lay out lettuce leaves on a serving board or platter, and fill leaves with chicken mixture.
Garnish with blue cheese and pickled onions. Top with additional Frank’s Red Hot if desired.

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