Chicken Lettuce Wraps

This is a quick, yummy and nutritious meal. It won’t weigh you down and it’s carb conscious. You can have this on the table in around 20 minutes. It’s budget friendly and you can easily double or triple the recipe. I make extras for leftovers…they are even yummy the next day!

Kitchen Items:

• 1 medium saute pan

Ingredients:

• 1 TBSP sesame oil

• 1 pound organic ground chicken

• 3 cloves fresh garlic, minced

• 1 onion, diced

• 2 TBSP coconut aminos (or soy sauce if not Whole30)

• 1 TBSP rice wine vinegar

• 1-2 TBSP freshly grated ginger (or 6 frozen ginger cubes from Trader Joe’s)

• 1-2 TBSP Sriracha (optional).  (Use an on-plan sauce for Whole30)

• 1 bag shredded green or red cabbage (or cole slaw mix)

• 1 8oz can whole water chestnuts (drained and diced)

• 2 green onions, thinly sliced

• Himilyian or sea salt & black pepper to taste

• Fresh cilantro (optional)

• 1 head organic butter lettuce

Instructions:

1. Heat oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 5 minutes, making sure to crumble chicken as it cooks.  Drain excess fat from pan.

2. Stir in garlic, onion, coconut aminos (or soy sauce), rice wine vinegar, ginger and Sriracha until onions have become translucent, about 3 minutes.

3. Stir in cabbage, water chestnuts and green onions until tender, about 3 minutes.

4. Season with salt & pepper to taste.

5. To serve, spoon the chicken mixture into the center of the butter lettuce leaves.  Add cilantro garnish and eat taco-style.