Asian Lettuce Wraps

I love serving these out of my mini crock pot at get-togethers.  I just place a plate with washed lettuce leaves beside and let people go to town.  I think you’ll get as many compliments as I did with these colorful, crunchy-textured, healthy appetizers!
For the filling:
  • 1 Tbsp coconut oil
  • 1 lb ground chicken (or you could use turkey – I’ve had both and I think chicken is slightly better)
  • 8oz sliced baby bella mushrooms
  • 1 (8oz) can water chestnuts, drained and minced
  • 2 whole green onions, sliced
  • 2 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1/4 cup minced red bell pepper
  • 1 jalapeno or Serrano pepper (depending on your heat preferences.  For even hotter, don’t remove ribs or seeds)
  • 1/3 cup shredded carrots
  • 1/2 cup chopped fresh snow peas
  • 3/4-1 cup coconut aminos
To serve:
  • Lettuce leaves (romaine hearts or iceberg lettuce work well)
  • Cilantro
  1. Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.
  2. Add mushrooms, water chestnuts, green onions, ginger, garlic, peppers, carrots and snowpeas. Cook until fragrant and cooked through (but don’t let the vegetables lose their crunch – nobody likes soggy veggies). Add coconut aminos and stir.
  3. Scoop mixture onto lettuce leaves. top with cilantro, if desired, and your favorite dipping sauce.

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