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
Lettuce leaves (romaine hearts or iceberg lettuce work well)
- 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.
Original Recipes visit: Chicken Lettuce Wraps (GF, DF, Paleo, Whole30) @ onelovelylife.com