Healthy Chicken Lettuce Wraps
Ingredients
For the Chicken Filling
- 1 tablespoon avocado oil
- 1 lb lean ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup mushrooms, finely chopped
- 1 cup carrots, shredded
- 1 small red bell pepper, finely diced
- 1/4 cup water chestnuts, diced
- 1 teaspoon toasted sesame oil
- 4 scallions, thinly sliced
For the Sauce
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon natural peanut butter
- 1 teaspoon honey
- 2 tablespoons water
To Serve
- 1 large head butter lettuce
- 2 tablespoons chopped roasted cashews or almonds, optional for crunch
- 1 tablespoon sesame seeds
- Fresh cilantro
- Lime wedges
- 1 cup cooked brown rice or quinoa
Instructions
1. Prepare the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, and water until the mixture is smooth. Set aside.
2. Cook the Ground Chicken
Heat the avocado oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5 to 6 minutes, until nearly cooked through.
3. Add the Vegetables
- Stir in the garlic, ginger, mushrooms, carrots, bell pepper, and water chestnuts.
- Cook for another 4 to 5 minutes, until the vegetables are tender but still slightly crisp.
4. Add the Sauce
- Pour the prepared sauce into the skillet and toss everything together until the chicken and vegetables are evenly coated.
- Stir in the toasted sesame oil and most of the sliced scallions.
5. Assemble the Lettuce Wraps
- Separate and arrange the butter lettuce leaves. Spoon the chicken and vegetable filling into each lettuce leaf.
- Top with the remaining scallions, sesame seeds, chopped cashews or almonds, fresh cilantro, and a squeeze of fresh lime.
6. Serve and Enjoy
- Serve the chicken lettuce wraps alongside cooked brown rice or quinoa for a satisfying meal.
- Enjoy fresh while the lettuce is crisp and the chicken filling is warm.