About the Recipe
Ingredients
1 Tbsp avocado oil
1 lb. ground chicken (or turkey/other meat will work too)
6–8 oz. button or baby bella mushrooms chopped
1 can water chestnuts, drained and chopped
2 green onions, sliced
2 tsp fresh ginger, minced
1 clove garlic, minced
1/3 cup coconut aminos, GF tamari, or soy sauce
1 head of butter lettuce
Optional:
Cilantro for garnish
Sriracha or favourite hot sauce
Optional Peanut Sauce:
1/4 cup natural peanut butter (make sure it's creamy)
4 Tbsp. coconut milk
2 Tbsp. coconut aminos, GF tamari, or soy sauce
1 Tbsp. pure maple syrup
Preparation
Heat the oil in a medium sauté pan over medium heat. Add chicken and cook until fully cooked all the way through.
Add mushrooms, water chestnuts, and green onions. Cook 3-5 minutes, or until mushrooms are softened.
Add ginger, garlic, and 4 Tbsp coconut aminos (or tamari or soy sauce) and cook 1 minute longer, stirring to coat chicken mixture.
Add dipping sauce ingredients to a bowl and mix to combine. Add on top of lettuce wraps if desired.
Scoop mixture onto lettuce leaves. Top with cilantro and your favourite dipping sauce. Enjoy!