DESCRIPTION
For a dipping sauce, we mixed together equal parts dijon mustard and coconut aminos/tamari. You can also add a little chili oil or Sriracha if you like it hot!INGREDIENTS
FOR THE FILLING:
- 1 lb ground chicken (we ground raw chicken thighs or chicken breast in our food processor)
- 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)
- 1/4-1/3 cup coconut aminos, GF tamari, or soy sauce
TO SERVE:
- Lettuce leaves (romaine hearts or iceberg lettuce work well)
- Cilantro
INSTRUCTIONS
- 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.
Detailed and recipe: https://www.onelovelylife.com/chicken-lettuce-wraps/
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