Ingredients

The following ingredients have 8 Servings
  • 1 sweet onion, chopped
  • 2 tablespoons avocado oil
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 lb. ground chicken
  • 1/2 cup water chestnuts, rinsed and coarsely chopped
  • 3 tablespoons tamari (or soy sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon white wine vinegar (or rice vinegar)
  • 1 tablespoon natural almond butter (How to Make Super Creamy Almond Butter)
  • 1 tablespoon coconut sugar (agave nectar, honey or maple syrup works too)
  • 1/4 teaspoon fish sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger (fresh ginger works too)
  • 1 head green leaf lettuce
  • 2 scallions, chopped
  • 1/2 cup almonds, chopped
  • white sesame seeds for garnish

Instruction

  • In a pan over medium high heat, sauté the onion in avocado oil stirring occasionally until browned, about 5 minutes.
  • Add the pepper and continue to cook for a couple minutes for the peppers to soften.
  • Add the garlic, and chicken and using a spatula to chop up the chicken.
  • Cook the chicken until it is white and no longer translucent.
  • Add the water chestnuts and turn the heat down to low.
  • In a small mason jar or any container with a lid, combine the tamari, sesame oil, white wine vinegar, almond butter, coconut sugar, fish sauce, garlic powder, and ground ginger.
  • Screw the lid on and shake up to combine.
  • Pour a couple of tablespoons of the sauce into the pan and reserve the rest for drizzling into the lettuce wraps,
  • Stir the chicken mixture one more time and remove from heat.
  • Wash and dry your green leaf lettuce (the best for wrapping!!) and set on a plate.
  • Scoop the chicken mixture into the leaves or serve in a big bowl for everyone to scoop into their own leaf.
  • Top with chopped scallion, chopped almonds, and white sesame seeds.
  • Serve with the sauce for pouring into the wrap or dipping!