CHICKEN + VEGGIE ASIAN LETTUCE WRAPS

Ingredients

• 2 lb ground dark meat chicken
• 2 T olive oil
• 1 zucchini, shredded
• 2 large carrots, shredded
• 1 medium cabbage, shredded
• 6 scallions, chopped
• 1 bunch cilantro, stems removed
• 2 heads bibb lettuce, for serving
• For the sauce:
• 1/2 C Bragg Liquid Aminos (or gluten-free soy sauce)
• 5 T rice wine vinegar
• 5 T toasted sesame oil
• 4 T honey
• 1 T hoisin sauce
• 1 T chili garlic sauce
• 1 T pureed ginger
• 1 T minced lemongrass
• 4 cloves garlic, crushed and minced

Instructions

1. I highly recommend you use a food processor to shred your vegetables.

2. Add all of the ingredients for the sauce to a medium bowl. Whisk to combine. Set aside.

3. In a large dutch oven, heat the olive oil over medium heat.

4. Add the ground chicken and sauté, breaking into small pieces, until completely cooked.

5. Add the vegetables and sauce. Simmer for 7 - 10 minutes, stirring occasionally.

6. Top pieces of bibb lettuce with mixture, garnish with cilantro, roll up and enjoy!

Serves 8
Categories: Lunch + Dinner, Starters + Sides

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