Local, all natural chicken, Peaceful Pork fat, lime, basil, garlic, onion, chili flake, jalapeno, lemon grass

Thai Chicken Sausage Lettuce Wraps with Pickled Veg & Sweet Chili-Lime Sauce

Serves 2–3 | Ready in 25 minutes

Crispy-seared Thai chicken sausage tucked into butter lettuce with quick-pickled veggies, herbs, and a tangy-sweet dipping sauce. Light, fresh, and bursting with Southeast Asian flavor.

Ingredients:
For the Wraps:

1 package Three Six General Thai Chicken Sausage Links, sliced into coins or halved

1 tbsp Texas Olive Oil

1 head Lone Star Lettuce Growers butter lettuce, leaves separated

1 cucumber, julienned

1 carrot, julienned or shredded

¼ cup thinly sliced red onion or scallions

Fresh herbs: cilantro, mint, or Thai basil

Quick Pickle (optional):

2 tbsp rice vinegar

1 tsp sugar

Pinch of salt

Mix with cucumber and carrots, let sit for 10 minutes

Sweet Chili-Lime Sauce:

Juice of 1 organic lime

1 tbsp honey or agave

1 tbsp rice vinegar

1–2 tsp SAVIR Foods Jala Pepa Hot Sauce or sriracha

1 tsp soy sauce or tamari

Optional: grated garlic or ginger

Instructions:
Prep the Pickles:
Combine sliced cucumber and carrots with vinegar, sugar, and salt. Let sit while you cook the sausage.

Cook the Sausage:
Heat oil in a skillet over medium heat. Add sausage slices and sear until browned and heated through—about 3–4 minutes per side.

Make the Sauce:
Whisk together lime juice, honey, vinegar, hot sauce, and soy sauce until combined. Taste and adjust spice/sweetness as needed.

Assemble Wraps:
Fill each lettuce leaf with a few pieces of sausage, pickled veg, fresh herbs, and onion. Drizzle with chili-lime sauce.

Serve:
Plate wraps family-style with extra herbs, lime wedges, and dipping sauce on the side.

Chef's Tips:
Serve over rice for a heartier bowl-style meal

Add crushed peanuts or crispy shallots for crunch

Pair with Pickle Envy Classic Dill Pickles on the side for contrast

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