Whole30 Chicken Lettuce Wraps
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 2 tbsp. olive or avocado oil
- 1 tsp. toasted sesame seed oil
- 2 lbs. ground chicken thighs (regular ground chicken or turkey is okay if you can't find thighs)
- 1 red bell pepper (diced)
- 1 large shallot (diced)
- 2 cloves garlic (minced)
- 5 green onions (ends removed and sliced thin (green and white parts)
- 1/4 cup coconut aminos
- 1 tbsp. rice vinegar
- 1 tsp. arrowroot flour
- 1/2 tsp. crushed red pepper flakes (more or less, to taste)
- 1 tsp. freshly peeled and grated ginger
- 7 baby bella mushrooms (stems removed and diced)
- 8 oz can water chestnuts (drained and diced)
- 1 head butter lettuce for serving.
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Preparation
Step 1
Heat 2 tbsp. avocado oil and 1 tsp. toasted sesame oil over medium-high heat. Add the shallots and red bell pepper and saute for about 3 minutes.
Step 2
Toss in the garlic and the ground chicken and using the back of a spoon, break up the meat. Season with salt and pepper and cook until cooked through, about 7 minutes.
Step 3
Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar, crushed red pepper, grated ginger and arrowroot.
Step 4
Pour sauce into the meat mixture with the diced water chestnuts, mushrooms and green onions. Continue to cook for 3-5 more minutes, or until the mushrooms are cooked through and tender.
Step 5
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