Chicken Lettuce Wraps

I took my favorite recipe from Chrissy Teigen’s first book, Cravings, and adjusted it to make it a bit more healthy and clean. You can totally add or remove any veggies that you want, I am usually not a big mushroom fan but these are chopped so small you don’t even notice them! If you are having trouble finding any of these ingredients, they are usually in the Asian foods aisle of the grocery store. You can easily find a lot of them on Amazon as well!

what you need:

Sauce

• 2 tablespoons minced garlic
• 4 tablespoons coconut aminos this is a soy-free substitute for soy sauce
• 2 tablespoons sriracha
• 2 teaspoons chili garlic sauce
• 2 tablespoons Thai sweet chili sauce
• 1 teaspoon sesame oil
• 2 tablespoons rice wine vinegar
• 2 teaspoons ground ginger
• 1 teaspoon hoison sauce

Filling

• 1 lb ground chicken
• 7-8 green onions, chopped with the WHITES and GREENS separated
• 1 red bell pepper, chopped
• 5 oz diced water chestnuts
• 8 oz white mushrooms, chopped
• 1 cup shredded carrots I used the pre-shredded bag and then chopped them up a bit more to make the pieces smaller
• 1 tablespoon minced garlic
• Lettuce cups, butter lettuce leaves, or a head of lettuce with the leaves cut off, whichever you prefer! I used lettuce cups
• Olive Oil Spray, I use this so you can easily control the amount of oil that you use, instead of just pouring a heap of it, you can spray it as you go!

what you need to do:

Mix all of the sauce ingredients together in a small bowl.

In a medium bowl, combine 2 tablespoons of the sauce with the ground chicken and mix to combine. Heat a nonstick pan on medium-high heat, spray the bottom with a small bit of olive oil spray, and then add the chicken. Cook the chicken until browned, then remove from the pan. Pour out any grease and return the pan to medium-high heat.

Spray the bottom of the pan with a small bit of olive oil spray. Add the green onion WHITES, garlic, and carrots. Cook about 2 – 3 minutes, or until the carrots have softened and the garlic is fragrant.

Add in the mushrooms, and cook another 3 – 4 minutes, or until the mushrooms have released all of their liquids and have shrunken in size. Add the browned chicken back into the pan, as well as the bell pepper, water chestnuts, and the rest of the sauce. Stir to combine well, adjust heat to LOW, and let simmer about 4 – 5 minutes.

Add in the green onion GREENS, stir to combine, and then serve by scooping into your lettuce cups!