Gluten-free, dairy-free, paleo and keto friendly Chicken and Mushroom Lettuce Wraps. This delicious recipe is so easy to make! Coconut aminos is a gluten-free option to soy sauce, but not short on flavor. Enjoy for lunch, appetizer or as a light dinner.

INGREDIENTS

  • 1 head butter lettuce (organic)
  • 1 lb. ground chicken or turkey (pasture-raised, organic)
  • 1 Tbsp. avocado or grapeseed oil
  • ½ white onion, diced
  • 3 garlic cloves, minced
  • 16 oz shitake or cremini mushrooms, diced
  • ¼ cup water chestnuts (from a can and drained), thinly sliced
  • 1 ½ Tbsp. coconut aminos
  • ½ Tbsp. rice vinegar
  • 1 carrot, julienned (organic)
  • 1 green onion, chopped
  • Black sesame, for topping

 

INSTRUCTIONS

Remove leaves from head of lettuce carefully. Rinse and lay flat and place in the refrigerator until ready to serve.

Heat a large skillet over medium heat then add oil then add onion. Cook until translucent then add in garlic. Cook one minute more. Add in chicken and cook through. Stir in mushrooms and allow to cook down and turn a darker brown, about 6 minutes. Stir water chestnuts. Pour in coconut aminos and rice vinegar. Give it a taste and adjust seasonings to your liking. Serve in cold lettuce cups with carrots, green onion, and black sesame seeds. Serves 2.