Whole30 Chicken Lettuce Wraps
Shoutout to my girlfriend for giving me the idea to put my own spin on a healthified version of the classic PF Changs dish—and I’ve gotta say, these were BY FAR better on all accounts.
In other news, I will officially be posting new recipes on Saturday and Sundays since the vast majority of y’all voted ‘weekend’ BUT to the other 34% of you—have no fear. I’ll still be posting one recipe during the week. Happy Wednesday Y’all!!
Whole30 CHICKEN LETTUCE WRAPS
Prep Time: 5 minutes
Cooking Time: 15 minutes
3 tablespoons sesame oil
1.5 cups mushrooms, chopped
2 lbs ground chicken
5 cloves garlic, minced
12 basil leaves, finely chopped
1/3 cup coconut aminos
4 dates, soaked, pitted and chopped
2 tablespoons cashew butter
2 tsp rice wine vinegar
1/2 tsp red chili flakes, more for garnish
1/4 cup orange juice
1.5 tsp ground ginger
1 tablespoon arrowroot flour
16 oz. (10 oz. once drained) water chestnuts, chopped
Green onions, for garnish
Sesame seeds, for garnish
In a blender or a food processor, add the coconut amigos, dates, cashew butter, rice wine vinegar, red chili flakes, orange juice, ginger, and arrowroot flour. Pulse until well combined and smooth. Set aside.
Heat 1 tablespoon of sesame oil In a large skillet or wok over medium high heat. Add in the mushrooms, and sauce for 4-5 minutes, or until softened. Transfer to a plate, set aside.
Add another tablespoon of sesame oil to the same skillet and heat over medium high heat. Add in the chicken, breaking it up with the back of a wooden spoon. Cook for 3-5 minutes, or until the meat in no longer pink and cooked through. Add in the garlic and cook for another 30 seconds.
Transfer the mushrooms back into the skillet, along with the basil, stirring to combine. Now, pour the sauce mixture over the chicken and stir until well coated. Allow the sauce to thicken for 1-2 minutes.
Spoon the mixture into the butter lettuce and top with green onions, red pepper flakes, and sesame seeds.