“Deliciously Crispy Paleo Chinese Lettuce Wraps”

Allergens

Soy (coconut aminos)

Ingredients

• 1. 8 large iceberg lettuce leaves 2. 200g lean ground chicken 3. 1/4 cup diced red bell pepper 4. 1/4 cup diced green bell pepper 5. 1/4 cup diced yellow bell pepper 6. 1/4 cup chopped green onions 7. 1/4 cup diced water chestnuts 8. 2 tbsp coconut aminos 9. 1 tbsp avocado oil 10. 1 tsp minced garlic 11. Salt and pepper, to taste

Instructions

1. In a large pan, heat the avocado oil over medium heat. Add the garlic and saute for 30 seconds.
2. Add the ground chicken, season with salt and pepper, and cook until browned. Drain excess fat if necessary.
3. Stir in the coconut aminos, diced bell peppers, chopped green onions, and water chestnuts. Cook for 5 minutes or until vegetables are tender.
4. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.
5. Place a spoonful of the chicken stir fry mixture onto each lettuce leaf and fold the leaves into wraps.
6. Serve immediately with additional green onions for garnish, if desired.

Chef’s Insight

This recipe is inspired by Beijing-style lettuce wraps, using paleo-friendly ingredients to create a delicious and healthy dish that's perfect for a dinner party or casual gathering.

Notes

Serve these wraps with a side of homemade paleo-friendly dipping sauce for an extra touch of flavor.