Asian Chicken Lettuce Wraps (gluten-free, paleo)

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 4 servings

These Asian Chicken Lettuce Wraps are reminiscent of PF Chang's Chicken Lettuce Wraps, yet they're healthier, gluten-free and paleo. I'm sure they'll soon become one of your favorite chicken dinner recipes. Watch me make them in the video above.

Ingredients

US Customary - Metric

Sauce

• 
  5 tbsp tamari soy sauce
  


• 
  2 tbsp almond butter
  


• 
  1 tbsp blackstrap molasses
  


• 
  2 tsp white wine vinegar
  


• 
  2 tsp toasted sesame oil
  

Lettuce Wraps

• 
  1 tbsp olive oil
  


• 
  1 lb ground chicken
  


• 
  1/2 large onion, diced
  


• 
  3 green onions, sliced
  


• 
  4 garlic cloves, minced
  


• 
  1 tbsp freshly grated ginger
  


• 
  8 oz water chestnuts (whole or sliced), drained and diced
  


• 
  black pepper, to taste
  


• 
  1 head butter lettuce, leaves removed and washed
  


• optional 1 cup mung bean sprouts

Instructions

• Combine all of the sauce ingredients together in a small bowl and whisk together.


• Heat the olive oil in a large sauté pan on medium-high heat. Add the ground chicken and cook until browned, making sure to break up the chicken as it cooks.


• Add the minced garlic, onion and ginger to the chicken and cook for 1-2 minutes longer, or until the onion starts to become translucent.


• Pour the sauce on top of the chicken and stir until well combined. Add the water chestnuts and green onions, then stir everything together. Season with black pepper.


• To serve, place a large spoonful of chicken mixture onto a butter lettuce leaf. Top with mung bean sprouts.

Calories: 338kcal, Carbohydrates: 17g, Protein: 25g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 97mg, Sodium: 1336mg, Potassium: 993mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1440IU, Vitamin C: 5.9mg, Calcium: 79mg, Iron: 3.2mg

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