Wrap your taste buds in flavor and healthy goodness! These chicken and mushroom lettuce wraps make for a delightful meal and will leave you feeling energized and zesty. Go wild with the mushrooms because they stimulate the compounds that suppress tumors and decrease inflammation. The cancer-kicking sauce ingredients can also be used on a number of different things—experiment and have some fun with this one. 

Sauce Ingredients:

• 3 TBSP hoisin sauce
• 3 TBSP coconut aminos
• 2 TBSP Sriracha
• 2 TBSP avocado or coconut oil
• 1 TSP sesame oil 
• 1 1/2 TBSP rice vinegar
• 4 cloves minced garlic
• 1 TBSP fresh minced ginger

Filling Ingredients:

• 1 lb ground chicken (or optional ground turkey)
• 3 TBSP coconut or avocado oil
• 8 Green onions, thinly sliced (whites and greens kept separate)
• 2 cloves minced garlic
• 1 TBSP fresh minced ginger
• 1 lb white mushrooms, finely chopped
• 1 small red bell pepper, finely chopped
• *Optional- 1 can of finely diced water chestnuts 
• 2 heads of butter lettuce, leaves separated

Directions:

• Make the sauce by combining all the sauce ingredients into a bowl, set aside
• Mix in 2 TBSP of the sauce with the ground chicken
• Heat up 2 TBSP of oil in a large wok, add the chicken and cook until broken up and browned, 5-6 minutes. Transfer meat to a plate.
• Heat up 1 TBSP oil and add the green onion whites, garlic, and ginger, cook until fragrant
• Add mushrooms to the wok and cook until they have released their liquid, 3-4 minutes
• Return chicken to the pan and add the rest of the dry ingredients as well as the rest of the sauce, allow to simmer until the sauce has thickened up
• Stir in the green onion greens and serve over butter lettuce, enjoy!