Ingredients
Method
- Heat olive oil in a large frying pan over med-high heat. Add ground chicken, seasoning with a pinch of salt and pepper, and cook for 2-3 minutes until lightly browned. Next add mushrooms, yellow onion, carrots and water chestnuts. Cook for 5-6 minutes until veggies have softened.
- Meanwhile, mix sauce ingredients together.
- Add sauce and green onions, mixing all together and sauteeing for 1 minute until combined. Remove from heat and let cool 5 minutes.
- Add chicken mixture to lettuce leaves then serve and enjoy!
Nutrition
Notes
Romaine, Boston leaf and iceberg lettuce are best for lettuce wraps.
com/buffalo-chicken-lettuce-wraps/">Buffalo Chicken Lettuce Wraps for a fun twist!
To make this recipe keto, swap out the soy sauce for coconut aminos and use lower-carb veggies.
Store the filling in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.
Freeze the filling for 3 months, then thaw in the fridge.
