Chicken Lettuce Wraps
Ingredients
The sauce
-
¼
cup
Coconut aminos
-
3
tbsp
Tahini paste
-
2
tbsp
Toasted sesame oil
-
1
tbsp
Rice vinegar
-
½
tbsp
Lime juice
-
¼
tsp
Sea salt
-
¼
tsp
Black pepper
The filling
-
1
lb
Ground chicken
-
2
tbsp
Avocado oil
-
1½
cups
Cremini mushrooms (diced)
-
½
cup
Bell pepper (diced)
-
⅓
cup
White onion (diced)
-
2
cloves
Garlic (minced)
-
½
tbsp
Ginger (grated)
-
4
oz
Water chestnuts (drained and diced, optional)
-
1
head
Butter lettuce
Optional toppings
-
to taste
Green onions (sliced)
-
to taste
Sesame seeds
-
to taste
Peanuts
Instructions
- Mix the sauce ingredients in a small bowl and set aside.
- In a large skillet, heat the avocado oil over medium heat and sauté the bell peppers and mushrooms until softened, then set aside.
- In the same skillet, cook the ground chicken for 5 minutes.
- Add the onions, garlic, and ginger to the chicken and continue cooking until the chicken is cooked through.
- Return the mushrooms and bell peppers to the skillet, add water chestnuts if using, and stir in the sauce. Simmer for 2 minutes.
- Separate the lettuce leaves and fill them with the chicken mixture, about 2-3 tablespoons per wrap.
- Top with optional garnishes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
413
Total fat
29.2g
Total carbohydrates
16.2g
Total protein
23.8g
Sodium
0mg
Cholesterol
0mg
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