Chicken Lettuce Wraps

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It’s time to spice up your diet with an all-time prized ethnic dish of mine, modified of course to meet Miss Alexa’s standards! Chicken lettuce wraps have been a meal that has been enjoyed for years in my household, but definitely needed an ingredient list makeover that was free of genetically modified soy, gluten-based thickeners, and MSG (monosodium glutamate) additives. This recipe does just that, while still providing that delicious flavor and nutritional quality.

This recipe contains one of my favorite alternatives to soy sauce, known as coconut aminos. Coconut aminos is derived from the sap of the coconut tree, which is allowed to ferment over time. The fermentation imparts a nutty flavor to the coconut aminos, making it a great alternative to soy sauce. My chicken lettuce wraps are topped with antioxidant boosting vegetables including carrots, water chestnuts, bok choy, and green onion. Medicinal herbs are also added to the mix including ginger (which helps promote intestinal health) and cilantro (which acts as a powerful detoxifying agent). If you are looking for a satisfying recipe that packs crunch and flavor at the same time, you will love my new take on chicken lettuce wraps. Enjoy!

Ingredients:

Serves 3

  • 1 pound of ground chicken

  • 1 head of boston lettuce (rinsed, dried, and divided into individual leaves)

  • 3 tablespoons coconut aminos

  • 1 tablespoon coconut oil

  • 1 tablespoon minced ginger

  • 2 tablespoons cilantro (thinly sliced)

  • 2 medium carrots (julienned)

  • 1 eight ounce can of water chestnuts (drained and rinsed)

  • 2 green onions (diced)

  • 2 baby bok choy (thinly sliced)

  • Sea salt and black pepper to taste

Instructions

1) Place rinsed/dried boston lettuce leaves in the refrigerator to crisp.

2) Melt coconut oil in a large skillet, then add ground chicken and coconut aminos. Cook for 4-5 minutes, then add carrots, water chestnuts, and green onion. Cook for an additional 3-4 minutes, stirring throughout.

3) Add minced ginger, cilantro, and baby bok choy to skillet. Season with salt and pepper and stir. Cook for an addition minute.

4) Place mixture into a large bowl and serve on lettuce wraps. Enjoy!