Chicken Lettuce Wraps can be found on the menus of many well known Asian restaurants. Lettuce Wraps are definitely a healthier option than many other items on Asian menus, but how healthy are they really? Chances are they are full of MSG, sugar, hydrogenated oils and other inflammatory ingredients. I came up with a homemade recipe that is so simple and delicious….AND healthy. I am definitely going to be adding this to our menu rotation. It would be great as an appetizer, or main dish. The best part is, the whole meal comes together in less then 20 minutes!
1 tbsp sesame oil
2 lbs ground chicken
1 cup finely chopped shiitake mushrooms (you can also sub other mushrooms instead)
1 can water chestnuts, finely chopped
For the Sauce:
3 tbsp coconut aminos
1/4 cup soy free teriyaki ( I like Coconut Secrets)
1 tbsp rice vinegar
2 tsp sesame oil
1 tsp freshly grated ginger
sesame seeds, for sprinkling
1 head bib, iceberg or butter lettuce, leaves separated
To make the sauce:
In a small bowl, mix together the coconut aminos, teriyaki sauce, rice vinegar, sesame oil and grated ginger. Whisk until well combined. Set aside.
In a large pan, over medium heat, add the remaining 1 tbsp sesame oil and let it get hot. Add the shiitake mushrooms and water chestnuts and cook for 3-5 minutes, stirring often until they begin to soften. Add the ground chicken, and cook, breaking it up, until the chicken is cooked through and no longer pink. Pour the sauce over the chicken mixture and continue to cook for another few minutes.
Spoon the chicken mixture into the lettuce cups and sprinkle with sesame seeds. Enjoy!