NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

1 tsp Avocado oil

1 clove Garlic

1 tsp Fresh ginger

0.25 cup Water chestnuts

0.25 cup Shredded carrots

1 tbsp Coconut aminos

1 tbsp Creamy peanut butter

1 tsp Rice vinegar

0.25 tsp Red pepper flakes

4 large Butter lettuce leaves

1 tbsp Chopped green onions

PREPARATION

• 1

  In a small bowl, whisk together the creamy peanut butter, coconut aminos, rice vinegar, and red pepper flakes until the sauce is smooth.

• 2

  Heat the avocado oil in a large skillet over medium-high heat.

• 3

  Add the ground chicken to the skillet, breaking it up with a spatula and cooking until it is browned and fully cooked through.

• 4

  Stir in the minced garlic, fresh ginger, water chestnuts, and shredded carrots, cooking for another 2-3 minutes until the vegetables are slightly softened and fragrant.

• 5

  Pour half of the prepared peanut sauce into the skillet and toss thoroughly to coat the chicken and vegetable mixture.

• 6

  Spoon the chicken mixture evenly into the butter lettuce leaves.

• 7

  Garnish each wrap with chopped green onions and drizzle the remaining peanut sauce over the top before serving.