6 Tbl soy sauce
2 Tbl White Balsamic Vinegar
1 Tbl sesame oil
1 Tbl fish sauce
2 tsp sugar
Juice of 1/2 lime
2 Tbl Key Lime Avocado Oil
1/2 cup thinly sliced green onions, white and light green portions
1 1/2 Tbl peeled and grated fresh ginger
2 garlic cloves, minced
1/2 tsp Gochugaru chile flakes
1 cup bean sprouts
1/2 cup shredded carrots
1 1/4 lb ground chicken, pork or beef
Lettuce leaves for serving
Fresh cilantro, basil and peanuts leaves for serving

If Taco Tuesday is a mainstay in your week, then consider adding in Thai Thursday with these flavor-filled wraps. Keep your pantry stocked with a few Asian condiments – including our Key Lime Avocado Oil and White Balsamic Vinegar – and you’ll be all set. Make a big batch of the meat filling and freeze it. Then grab some lettuce, and you’re all set!

Read about our love of Woks and how we put this handy tool to work in our blog: Wok this Way.


1.In a bowl, stir together the soy sauce, White Balsamic Vinegar, sesame oil, fish sauce, sugar and lime juice. Set aside.
2.In a wok or large skillet over medium-high heat, warm the Key Lime Avocado Oil. Add the green onions, ginger, garlic and Gochugaru flakes and cook, stirring constantly, until fragrant, about 2 minutes. Add bean sprouts and carrots. Cook for 2 minutes.
3.Add the ground chicken, pork or beef and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Add the soy sauce mixture and cook 1 minute more.
4.To serve, spoon about 3 Tbl of the chicken mixture into a lettuce leaf, top with cilantro, basil and peanuts and wrap the lettuce around the filling.

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