Chicken lettuce wraps will be a great dinner as the weather turns warm. They are paleo, gluten free, dairy free, and whole 30 friendly.
Serving size 4
Ingredients
For the filling:
1 pound ground chicken (or ground turkey)
6-8 oz button or baby mushrooms, finely minced
1 (8oz) can of water chestnuts, drained and minced
2 green onions, sliced
2 teaspoons of fresh ginger, minced
1 clove garlic, minced
1 tablespoon of avocado oil (olive oil or coconut oil work as well)
1/4- 1/3 cup coconut aminos, GF tamarin or soy sauce
To Serve:
Lettuce leaves (romaine hearts)
Cilantro
Directions:
1. Prepare filling by heating oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked the whole way through.
2. Add mushrooms, water chestnuts, green onions, garlic, ginger and cook until fragrant and cooked through. Add 4 tablespoons of aminos or tamarind and stir to coat chicken mixture.
3. Add additional sauce as desired but remember to not make it too wet.
4. Scoop mixture onto lettuce leaves and top with cilantro if desired. You may also add your favorite dipping sauce.
The whole family will enjoy this delicious dinner option!
