Asian Chicken Lettuce Wraps

Ingredients

• 1 lb Ground chicken
• 1 head Head of Boston or butter lettuce
• 1/4 cup Coconut aminos
• 2 tablespoons Rice vinegar
• 1 tablespoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tablespoon Sesame oil
• 1/2 cup Water chestnuts, chopped
• 1/4 cup Green onions, thinly sliced
• 1/2 cup Carrot, shredded
• 1/2 cup Red bell pepper, diced
• 1 teaspoon Sriracha (optional)
• 1 tablespoon Toasted sesame seeds
• 4 wedges Lime wedges

Instructions

1. 1

   In a medium bowl, whisk together coconut aminos, rice vinegar, grated ginger, minced garlic, and sriracha (if using). Set aside.

2. 2

   Heat sesame oil in a large skillet or wok over medium-high heat.

3. 3

   Add ground chicken to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.

4. 4

   Pour the coconut aminos mixture over the cooked chicken and stir to coat.

5. 5

   Add chopped water chestnuts, shredded carrots, and diced red bell pepper to the skillet. Cook for 3-5 minutes, or until the vegetables are slightly softened.

6. 6

   Stir in most of the sliced green onions (reserve some for garnish).

7. 7

   Carefully separate the lettuce leaves from the head of lettuce, rinse and pat dry.

8. 8

   Spoon the chicken mixture into the lettuce cups.

9. 9

   Garnish with remaining green onions and toasted sesame seeds. Serve immediately with lime wedges.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.