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 [1]. 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!