NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 tbsp peanut butter

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 cup red bell pepper

0.25 cup water chestnuts

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

4 large butter lettuce leaves

1 tsp lime juice

PREPARATION

• 1

  In a small bowl, whisk together the peanut butter, coconut aminos, lime juice, and toasted sesame oil until the mixture is smooth and creamy.

• 2

  Heat a large skillet over medium-high heat and add the ground chicken, using a wooden spoon to break it into small crumbles as it cooks.

• 3

  Season the chicken with the sea salt and black pepper, and continue cooking until the meat is thoroughly browned and no longer pink.

• 4

  Add the minced garlic, grated ginger, diced red bell pepper, and diced water chestnuts to the skillet, sautéing for about 3 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared peanut sauce over the chicken and vegetable mixture, stirring constantly for 1-2 minutes until the sauce has thickened and coated everything evenly.

• 6

  Remove the skillet from the heat and fold in the thinly sliced green onions for a pop of color and flavor.

• 7

  Carefully spoon the warm ginger-chicken mixture into the center of each butter lettuce leaf and serve immediately while the wraps are fresh.