Asian Chicken Lettuce Wraps

Bright, fresh, fun…this has spring written all over it.

Flavor, crunch, makes a great lunch….

Sometimes you need a quick meal that can be eaten before heading outdoors to take advantage of the warmer weather. Sometimes you want something to make your tastebuds sing without a lot of time or effort. Sometimes you’d like to freshen up your menu and try something new. Well, these are for those times. Easily made, readily enjoyed, chicken has found a way to woo us once again. Bon Appétit friends!

Recipe

Sauce
5 T soy sauce or coconut aminos
2 T almond butter, crunchy (of course...)
1 T blackstrap molasses 
2 tsp white wine vinegar
2 tsp sesame oil

Lettuce Wraps
1 lb ground chicken (preferably organic)
½ onion, diced
4 cloves garlic
1 T ginger, freshly grated (or 4 cubes frozen ginger)
1 8 oz can water chestnuts, drained and diced
green onions, cashews, sriracha
black pepper to taste
butter or romaine lettuce

To Make

Mix up your sauce. Brown your chicken until no pink remains. Add in onion, garlic, ginger, and chestnuts, cooking until fragrant. Pour sauce over the top and allow it to simmer while flavors meld adding in pepper to taste. Serve over butter or romaine lettuce leaves, topped with cashews, sriracha, and green onions.

To Meal Prep

Make a double batch of filling as instructed above and freeze in a sealed ziplock bag or glass container once cooled. To reheat, warm on the stove, and fill lettuce leaves/add toppers.

Pair With

Veggie sticks, fried rice…or simply let it stand on it’s own two feet.