Lettuce wraps are kind of a staple dinner item around this house. They are easy, quick, and everyone eats them. My sons prefer to wrap their goods in a tortilla vs lettuce, but hey…whatever works! As long as they are eating dinner without complaining, I’m good with it.
Most lettuce wrap recipes contain soy and sugar. I set out to adapt my favorite version of this to be Whole 30 compliant, and it was actually pretty darn easy. My usual go to recipe for lettuce wraps is this one from Iowa Girl Eats. When I’m not concerned about the soy and sugar, it is my all time favorite.
Now, I didn’t manage to snap a single picture of this meal. #bloggerfail But, I wanted to go ahead and get the recipe posted incase you wanted to try this version. I plan on making this again soon, so I’ll update the post with a mouth-watering photo as soon as possible!
1 pound ground chicken
1 8oz can water chestnuts, drained and diced
1/2 white or yellow onion, diced
2 cloves garlic, minced
2 tsp sesame oil
2 tsp minced ginger
1 1/2 Tbs rice vinegar
3 Tbs coconut aminos
2 green onions, chopped
Cilantro for garnish
Chopped cashews for garnish
whole lettuce leaves: iceberg, butter, or romain all work great!
Sauce: equal parts dijon mustard and coconut aminos (2 Tbs of each makes a good amount of sauce for this recipe)
Add sesame oil to a skillet and brown the ground chicken and onions until cooked. Add water chestnuts, garlic, and ginger, stir for about a minute. Add rice vinegar and coconut aminos, and stir to coat. Spoon into lettuce leaves and top with green onions, cilantro, cashews, and sauce. Enjoy!