Chicken Lettuce Wraps

These little gems are so delicious and savory. There’s lots of flavor, (thanks to ginger, garlic, scallions) and they’re perfect for scooping into little lettuce leaves. Just a really great combination of textures and flavors. Just what I love in a lettuce wrap.

For a dipping sauce, we mixed together equal parts dijon mustard and coconut aminos/tamari. You can also add a little chili oil or Sriracha if you like it hot!  Also you can always add the Tex-Mex Bean Dip as a topper - YUM!

Serves: 4

INGREDIENTS

For the filling:

• 1 lb ground chicken (we ground chicken thighs in our food processor, but chicken breast works well too)
• 6-8oz button or baby bella mushrooms, finely minced
• 1 (8oz) can water chestnuts, drained and minced
• 2 green onions, sliced
• 2 tsp fresh ginger, minced
• 1 clove garlic, minced
• 1 Tbsp avocado oil (olive or coconut oil would work well too)
• ¼-1/3 cup coconut aminos, GF tamari, or soy sauce

To serve:

• Lettuce leaves (romaine hearts, butter lettuce or iceberg lettuce work well)
• Cilantro

INSTRUCTIONS

Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.

Add mushrooms, water chestnuts, green onions, ginger, and garlic. Cook until fragrant and cooked through. Add 4 Tbsp coconut aminos or tamari and stir to coat chicken mixture.

Add additional sauce as desired (remember you don't want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).

Scoop mixture onto lettuce leaves. top with cilantro, if desired, and your favorite dipping sauce.

You could always add some black beans to add extra protein.  The Tex-Mex Black Bean dip would be great to add on top. 

Source: One Lovely Life