Asian Lettuce Wraps

Here's one of the most popular entries in the He Won't Know it's Paleo cookbook - a #1 Best Seller on Amazon - by Bre'anna Emmitt. Inspired by the Lettuce Wraps at P.F. Chang’s and Pei Wei, these guys come together in less than 30 minutes!

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Course Appetizers

Ingredients

3 tablespoons avocado oil
2 boneless skinless chicken breasts diced
1/3 cup coconut aminos
2 tablespoons honey
2 cloves garlic minced
2 teaspoons apple cider vinegar
1/2 teaspoon sea salt
1 1/2 cups minced mushrooms
1 can diced water chestnuts rinsed and drained, 5-ounce
1/3 cup chopped green onions 8 iceberg lettuce leaves 1 package kelp noodles optional for topping

Instructions

In a large skillet over medium-high heat, heat the oil. Add the chicken and coconut aminos and cook for 5 minutes, stirring frequently.
Add the honey, garlic, vinegar, and salt. Stir to coat the chicken. Add the mushrooms, water chestnuts, and green onion and stir-fry for 3 to 4 minutes, until the mushrooms are soft.
Simmer over medium-high heat until the liquid has evaporated, about 10 to 12 minutes, stirring occasionally to prevent burning. Spoon the filling onto the lettuce leaves and eat taco-style. Serve with extra coconut aminos, and top with kelp noodles, if desired.

Notes

Photo Credit: Josh Huskin

Keyword Asian, lettuce wraps, wraps

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