Steps
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- In a small sauce pan, combine the water, vinegar, granulated sugar and salt for the pickle brine.
- Bring the mixture to a simmer and stir to completely dissolve the salt and sugar.
- Place the carrot, radish and peppers in a container with a tight fitting lid, such as a mason jar, and fill the jar with the brine to cover the vegetables. Seal the lid and refrigerate for at least 2 hours (best overnight).
- To make the filling for the wraps, begin by preparing the sauce. In a bowl, thoroughly combine the soy sauce, brown sugar, sesame oil, fish sauce, sriracha, rice vinegar and corn starch. Set to the side.
- Then begin heating 2 Tbsp of oil (vegetable, olive, etc.) in a large skillet over medium-high heat.
- Sauté scallion whites, garlic and ginger for 2-3 minutes or until fragrant and translucent.
- Add the ground chicken and cook for 6-8 minutes while breaking up larger pieces.
- Pour in the sauce, stir and cook for 1-2 minutes until sauce thickens then mix in the scallion greens.
- Spoon about a quarter cup of ground chicken mixture into a lettuce leaf. Top with pickled carrots, radish and peppers, as well as some cilantro leaves and sesame seeds.
