Chicken Lettuce Wraps
Ingredients
The filling
-
1
pound
ground chicken
-
1
cup
minced canned water chestnuts
-
1
large
shallot, minced
-
3
cloves
garlic, minced
-
2
teaspoons
minced fresh ginger
-
2
teaspoons
green onions, thinly sliced
The sauce
-
3
tablespoons
Paleo Hoisin Sauce
-
2
tablespoons
coconut aminos
-
1
teaspoon
arrowroot powder
-
1
teaspoon
Red Boat fish sauce
-
1
teaspoon
rice vinegar or apple cider vinegar
-
½
teaspoon
toasted sesame oil
-
1
tablespoon
avocado oil
The wraps
-
1
head
butter lettuce, separated into leaves
Instructions
- Whisk together the hoisin sauce, coconut aminos, arrowroot powder, fish sauce, rice vinegar, and sesame oil in a small bowl.
- Heat a skillet over medium heat and add avocado oil.
- Cook the minced shallots for 2 to 3 minutes until tender, then add garlic and ginger and cook until fragrant.
- Add ground chicken and break it up, cooking until no longer pink, about 6 to 8 minutes.
- Stir in the sauce and cook until slightly thickened and bubbly.
- Add water chestnuts and mix well, then sprinkle with green onions and adjust seasoning if needed.
- Serve by spooning the chicken mixture into lettuce leaves.
Nutrition Facts (estimated)
Servings
4
Calories
296
Total fat
14g
Total carbohydrates
22g
Total protein
22g
Sodium
561mg
Cholesterol
98mg
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