Chicken Lettuce Wraps

If you are looking for a quick and healthy recipe to whip up, this is it!  We love lettuce wraps and this recipe was modeled after a famous restaurants delicious lettuce wraps.  The big difference is this recipe isn't loaded with all of the sugar!  This is a favorite recipe for quick lunches during the week and it is easy to tweak and add mushrooms or other veggies to the stir-fry.  


Ingredients:

Sauce:

• 2 tbs honey
• 1 tbs chinese cooking wine
• 1 tbs coconut aminos
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 tsp ground ginger
• 1/2 tsp sea salt
• 1/2 tsp pepper

Filling:

• 2 tbs coconut oil
• 2 cloves garlic, minced
• 1 lb ground chicken
• 1 can (5oz) water chestnuts, drained and chopped
• 3 green onions, chopped
• 1/2 head lettuce leaves, separated

Directions:

1. Combine the sauce ingredients and set aside.
2. Heat the oil in a wok over medium-high heat until shimmering, about 1 minute, then add the garlic.  Stir-fry until aromatic, about 20 seconds, then add chicken.
3. Cook until chicken is almost fully cooked, about 3 minutes, tossing often.
4. Stir in the water chestnuts and cook about 1 minute.  Increase the heat to high and add the sauce and green onions.  Toss and stir-fry for another minute or two, until the liquid has mostly evaporated and the chicken is starting to crisp.  
5. Serve with the lettuce leave for wrapping.

Recipe adapted from Paleo Takeout by Russ Crandall