Cooked - Chicken Lettuce Wraps (20 Minutes!) - New Recipe

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Chicken Lettuce Wraps (20 Minutes!)

4.0

¼ cup Coconut aminos

3 tbsp Tahini paste

2 tbsp Toasted sesame oil

1 tbsp Rice vinegar ((or white vinegar))

½ tbsp Lime juice

¼ tsp Sea salt ((to taste))

¼ tsp Black pepper ((to taste))

1 lb Ground chicken

2 tbsp Avocado oil

1 ½ 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

Green onions ((sliced))

Sesame seeds

Peanuts

Select all/reset

In a small bowl, mix the sauce ingredients. Set aside.
In a large skillet, heat the avocado oil over medium heat, until shimmering. Add the bell peppers and mushrooms. Saute for 2-4 minutes, until vegetables soften slightly and any moisture evaporates. Remove from the skillet and set aside.
Heat the same skillet over medium-high heat. (Add more oil if needed.) Cook ground chicken for 5 minutes.
Add the onions, garlic, and ginger. Continue cooking for 3-5 minutes, until the chicken is cooked through.
Return the mushrooms and bell peppers to the skillet. Add the water chestnuts (if using). Stir in the sauce. Bring to a gentle boil, then simmer for 2 minutes.
Separate the leaves from the head of lettuce. Fill the leaves with chicken filling, about 2-3 tablespoons per lettuce wrap.
Top with green onions, sesame seeds, and peanuts, if desired.

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