Paleo Chicken Lettuce Wraps (Edit recipe)

Move over P.F. Changs.... these delicious Paleo Chicken Lettuce wraps will have your tastebuds thinking you are being naughty.

40 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	425
Fat:	11 g
Carbohydrates:	24 g
Protein:	47 g
Cholesterol:	0 g
Sodium:	817 mg
Fiber:	2 g
Sugars:	19 g
Calculated per serving.

by Paleoish

View original recipe

Serves: 4

Ingredients

.25 cup Hoisin Sauce, (I used Coconut Secret Brand)
.25 cup Coconut Aminos
2 Tbsp Unsweetened Ketchup (Primal Kitchen)
2 Tbsp Rice Vinegar
1 Tbsp Lakanto Brown Monkfruit Sweetener
1 tsp Sesame Oil
2 lb Boneless Skinless Chicken Thigh, minced
2 head Butter Lettuce, rinsed and dried
8 Crimini Mushrooms, diced
2 Carrots, medium, peeled and diced
1 Shallot, small, minced
1 raw Serrano, minced (seeds removed if you prefer it less spicy)
6 oz Water Chestnuts, diced (1 can)
3 cloves Garlic, minced
1 1-inch pieces Ginger Root, grated
Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start off by mixing up the sauce ingredients in a bowl and set aside.
Grab a large wok or pan and heat on medium-high. Once hot, add in 2 tbsp of Avocado Oil and let it heat up. Add in the minced chicken and season with a nice pinch of salt and pepper. Cook for 2 minutes, tossing often.
Add in the mushrooms, carrots, and shallot. Season with a pinch of salt and pepper and cook for 6 minutes, stirring often.
Add the serrano pepper and cook for 2 minutes. Now add in the garlic and ginger and cook for an additional 2 minutes.
Remove pan from heat and drain out almost all of the oil and place back on stove on medium-high heat. Sauté for 4 minutes to get a nice sear on everything mixing often.
Add in 1/2 of the sauce mixture and cook for 4 minutes stirring often. Once done, add in the remainder of the sauce and the diced water chestnuts and cook for 4 minutes stirring often.
Serve on top of the wraps and enjoy!