Sweetness from raw honey, a crunch of water chestnut, earthiness of mushrooms, along with chicken and Asian flavors, these lettuce wraps will be a hit next time you are craving a taste of the Far East. Our recipe uses easy lettuce wraps for an added boost of color, health benefits, and make this great dish hand held!
| Prep Time | 10-15 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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Ingredients
- 2 tsp coconut oil
- 8 Ounces mushrooms white and chopped
- 1 Lb ground meat of choice
- 1 Clove garlic minced
- 1/2 tsp ginger minced
- 1 Cup green onion sliced
- 1 8 Ounce Can water chestnuts drained and chopped
- 8 lettuce leaves large for wrapping
- 1 Tbsp sesame oil
- 1/2 Tbsp rice wine vinegar
- 3/4 tsp soy sauce low sodium or tamari sauce
- 1/2 tsp raw honey
- to taste crushed red pepper flakes
Ingredients
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Instructions
- Heat oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.
- Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together.
- Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well.
- Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture. Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.
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