Whenever I go to Asian restaurants, one of my favourite things to order are Asian Lettuce
Wraps. The great thing about this recipe is that it can serve either a main entrée, or as an appetizer. Also, they are super fun to eat; the crisp of fresh lettuce plus the warm filling gets my mouth-watering just thinking about it! Below is my take on a Paleo and Whole30 version of this ‘far east’ favourite! Mmm…

Ingredients:

• 1 Tbs coconut oil
• 2 lbs ground chicken
• 1/2 large sweet onion, diced
• 2 garlic cloves, minced
• 2 carrots, shredded
• 1 can water chestnuts, drained, washed and chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp pepper
• 2 tsp sesame seeds, reserve one of the tsp for garnish at the end
• 2 Tbs coconut aminos (soy sauce substitute)
• 1 Tbs sesame oil, drizzle on dish at the end
• 2 green onions, sliced for garnish
• 1 head ice burg lettuce, or lettuce of choice.

Directions:

• Heat coconut oil in skillet and add in onion and garlic (TIP: sprinkle with some salt to help the onions sweat and get translucent).
• Add in ground chicken and cook until browned.
• Add in shredded carrots and water chestnuts, cook for 5 – 10 mins until carrots are tender
• Add in coconut aminos and all other seasonings (except sesame oil and green onions), let cook for 5 mins
• Turn off heat and drizzle with sesame oil and garnish with green onions and remaining sesame seeds.
• Scoop into lettuce leaves, wrap and enjoy!