Recipe: Lettuce Wraps
Serves 4
If you’re in search of a solid meal prep idea, this one is awesome! I found it on Pinterest and made a few modifications to make it work for me. It was quick to put together and it actually reminded me of the lettuce wraps at P.F. Chang’s, which I love! If you need more carbohydrates, I’d suggest adding a serving of rice on the side.
Ingredients:
- 1 TBSP olive oil
- ½ yellow onion (diced)
- 1 cup baby bella mushrooms (diced)
- 3 cloves of garlic (minced)
- 1 lb. of ground chicken breast
- ½ cup of shredded carrots
- Salt & black pepper (to taste)
- ¼ cup coconut aminos
- 2 tsps of sesame oil
- 1 tsp rice wine vinegar
- 1 TBSP Barney’s powder almond butter
- 2 tsps of ginger (grated)
- 1 TBSP hot sauce
- 8 oz. can of water chestnuts (diced)
- 3 green onions (sliced)
- 1 head of butter lettuce, leaves removed from stem
Directions:
- In a large skillet, heat olive oil on medium high and add onions, mushrooms and garlic. Stir and saute until onion is translucent and mushrooms begin to soften.
- Add ground chicken and cook until browned, crumbling and stirring continuously. Once browned, add carrots.
- While carrots are softening (3 – 5 minutes) – in a small bowl, combine coconut aminos, sesame oil, rice wine vinegar, almond butter, ginger and hot sauce. Whisk ingredients until smooth and then pour over the meat mixture.
- Add the water chestnuts and green onions to the mixture. Season to taste with salt and pepper. Stir and simmer for 5 minutes.
- When you’re ready to serve, spoon the mixture into the center of lettuce leaves and enjoy!
Macros for 1 serving:
Calories: 324 calories
Protein: 31.1g
Carbohydrates: 28g
Fat: 8.8g
Save me some!
Abrie