Asian Lettuce Wraps

	Measure:
Ginger, fresh, grated or minced	1 Tbsp.
Garlic, minced	1 Tbsp.
Lime juice	3 Tbsp.
Water	2 Tbsp.
Light brown sugar	1 Tbsp.
Tamari or soy sauce	1 Tbsp.
Sesame oil	1 tsp.
Lemongrass, tender heart, finely minced	1 Tbsp.
Thai chile, minced	1 each
Nonstick cooking spray	As needed
Lightlife^® Plant-Based Ground	12 oz.
Boston lettuce, separated into leaves	1 head
Carrot, finely julienned	1 cup
Red cabbage, thinly sliced	1 cup
Red chile, thinly sliced	1 each
Radish, thinly sliced	2 each
Cilantro, fresh	½ cup
Basil, fresh, torn	¼ cup
Mint, fresh	¼ cup

In a small bowl, add ginger, garlic, lime juice, water, brown sugar, tamari, sesame oil, lemongrass and Thai chile; stir to combine and set aside.
In a skillet over medium heat, add nonstick cooking spray and Plant-Based Ground. Cook for 3-4 minutes or until lightly brown and has reached an internal temperature of 165ºF (74ºC), breaking up the ground into small pieces with a wooden spoon. Pour in the Thai mixture; stir to combine. Cook for 1 more minute until well combined and heated throughout; remove from heat and set aside.
Serve Thai mixture, lettuce leaves and assortment of toppings (carrot, cabbage, chile, radish, cilantro, basil and mint) in separate containers for guests to assemble their lettuce cups.