Asian Lettuce Wraps
1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/4 cup fresh basil (chopped)
1 lb. ground chicken
1/3 cup water chestnuts (chopped)
2 teaspoons sesame oil
1 cup mushrooms (chopped)
1 teaspoon rice vinegar
2 teaspoons garlic (minced)
3 tablespoons gluten free hoisin sauce
1 teaspoon fresh ginger (grated)
Heat sesame oil in a large sauce pan over medium/high heat.
Add and mix in ground chicken and cook for a few minutes.
Add in chopped mushrooms, fresh basil, and water chestnuts and continue to cook for around 8-10 minutes until chicken is cooked all the way through.
Mix together all sauce ingredients in another bowl.
Pour sauce over chicken and let simmer for a few more minutes.
Serve immediately with lettuce wraps or pack up for the week. Each lettuce wrap should have around 4 oz. of chicken to come close to the given macros. The key to packing for the week is to pack the lettuce wraps and chicken w/ avocado salsa separately. If packed together, it will get soft and soggy.