These chicken lettuce wraps are full of flavor and texture. They heave onions, mushrooms, water chestnuts, garlic and ginger inside them. This dish cooks up quickly and is good eaten warm or cold. I like to pair this with my Tamarind Cashew Dipping Sauce and butter lettuce leaves for a perfect meal.
1 pound ground chicken
1 yellow onion, diced
8 ounces mushrooms, minced
1 8-ounce can water chestnuts, drained and diced
2 green onions, sliced thin
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon coconut oil
¼ cup coconut aminios (gf soy sauce or tamari)
1/2 teaspoon red chili flakes
1 head butter lettuce or romaine lettuce
In a large pan heat the coconut oil in a large skillet and add the chicken, mushrooms, onion and garlic. Cook until browned 3-5 minutes.
Stir in the coconut amino, ginger and red chili flakes and cook for 1-2 minutes.
Add the green onions and water chestnuts and taste, adjust for more coconut aminos if needed.
Serve by spooning into lettuce wraps.