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…
- 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.
- 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!