Thai Peanut Chicken Lettuce Wraps

Delicious, healthy, and nutritious…a score in my book! The entire meal takes less than 30 minutes from start to finish.

It is a great staple meal that is full of color, nutrients, low in complex carbs , yet higher in protein and healthy fat. If desired, you could serve with quinoa or brown rice in place the lettuce.

Makes 8-10 lettuce cups

Ingredients:

• 2 cups chopped broccoli slaw (usually by the pre-packaged salad mixes) 
• 1/2 of a medium bell pepper, finely chopped
• 1/4 cup scallions, chopped (about 3-4)
• 1 can water chestnuts, rinsed, drained and finely chopped
• 1 tsp ground ginger (or freshly grated)
• 1 tsp pink Himalayan sea salt
• 2 tbsp minced garlic
• 1/4 tsp black pepper
• 1 package of lean (or extra lean) ground chicken or turkey
• 2-3 tbsp unsalted raw peanuts (halved or chopped)
• 2 tbsp finely chopped fresh cilantro
• 1 head fresh Romaine lettuce, washed and separated into leaves

• 3 tbsp Thai Peanut Sauce (non GMO or make your own!)
• 3 tbsp Coconut Aminos or GF Low Sodium Tamari
• 3 tbsp Rice Vinegar (unflavored)
• 2 tbsp unsweetened almond milk

Optional:

• 1-2 stalks of finely chopped celery
• 1-2 tbsp (toasted) sesame seeds
• 1/4 cup cooked edamame

Substitutions:

-Add 1-2 tsp sriracha (note that it will be spicy!)

-Use chopped cashews, almonds or walnuts for peanuts

-Use finely diced carrots/cabbage instead of broccoli slaw

DIRECTIONS:

Finely chop all your veggies and mix together in a large bowl. Saute the veggies with the ginger and garlic in a (very) large pan/skillet (Don’t forget your spray!)

Once the veggies are softened, add your ground chicken to the mix. ***Another option would be to cook the chicken separately, but I found cooking them together was easier). Break up the chicken so it crumbles and mix thoroughly with the veggies.

When the chicken is fully browned and mixed with the veggies, add the wet ingredients for the sauce (Thai peanut, rice vinegar, Aminos and almond milk). Feel free to add more of these if you wish…Turn the heat to a low setting in order for the chicken/veggie mixture to simmer and mix with the sauce for a few minutes.

Remove the pan from the heat and stir in the peanuts and cilantro. Let it cool for a few minutes while you get the lettuce cups ready. Rinse the lettuce thoroughly and break apart each leaf. Fill each cup with about 1/2 cup of the chicken/veggie mixture. Top with more Thai Peanut sauce, Aminos, or Sriracha if desired, and enjoy!