Zesty and Tangy Diabetes-Friendly Chicken Lettuce Wraps

1. Make the sauce. In a small bowl or jar, whisk together soy sauce, rice vinegar, lime zest and juice, orange juice, Dijon, sesame oil, ginger, and garlic. Add red pepper flakes if you want heat. Taste. If it is too sharp for you, add 1 teaspoon sweetener, then taste again and add up to 1 more teaspoon if needed. Set aside.
2. Prep your wrap station. Put lettuce leaves on a plate. Pile cucumbers, carrots, peppers (if using), herbs, and any optional toppings nearby. Build-your-own is the move.
3. Brown the chicken. Heat a large skillet over medium-high heat. Add oil, then add ground chicken. Press it into a thin layer and let it sit for 2 to 3 minutes so you get some browning. Break it up and cook until no longer pink and it reaches 165°F (74°C), about 5 to 6 minutes total.
4. Add aromatics. Stir in the green onion whites. Cook 30 to 60 seconds, just until fragrant.
5. Sauce it, then reduce briefly. Pour in about three-quarters of the sauce and toss to coat. Let it bubble for 30 to 60 seconds so it clings to the chicken. Turn off heat. Taste and add more sauce if you want it punchier. Reserve the rest for drizzling at the table.
6. Assemble. Spoon chicken into lettuce leaves. Top with cucumbers, carrots, peppers (if using), herbs, sesame seeds, and green onion greens. Eat immediately while everything is hot and crisp.

Matt’s tiny trick: If you accidentally over-reduce and the filling looks dry, add 1 to 2 tablespoons of water and stir. You will bring it right back without making it salty.