CHICKEN LETTUCE WRAPS

Looking for a quick weeknight dinner? Chicken Lettuce wraps are one of my favorite dinners for busy nights. It’s made from simple, fresh ingredients and can be on the dinner table in 30 minutes!

CHICKEN LETTUCE WRAPS

FOR THE CHICKEN LETTUCE WRAP FILLING:

1 Tablespoon avocado oil (olive or coconut oil would work well too)

1 lb. ground chicken (we grind raw chicken breast or chicken thighs in our food processor)

6–8 oz. white, button or baby bella mushrooms, finely minced

1 (8oz.) can water chestnuts, drained and minced

2 green onions, sliced

2 teaspoons fresh ginger, minced

1 clove garlic, minced

1/4–1/3 cup soy sauce

1/2 teaspoon sesame oil

TO SERVE:

Lettuce leaves (butter lettuce, romaine hearts, or iceberg lettuce work well)

Dipping sauce

DIPPING SAUCE:

1/4 cup. dijon mustard

1/4 cup. soy sauce

A few dashes of chili oil or sriracha

1. Prepare the filling by heating the oil in a large skillet or sauté pan over medium heat. Add chicken and cook until fully cooked all the way through, about 6-8 minutes.

2. Add mushrooms, water chestnuts, and green onions. Cook 3-5 minutes, or until mushrooms are softened.

3. Add ginger, garlic, and 4 Tbsp soy sauce and sesame oil and cook 1 minute longer, stirring to coat chicken mixture.

4. Add additional sauce as desired (be careful not to make it too soggy)

5. Scoop meat mixture onto lettuce cups. Top with dipping sauce.

DIPPING SAUCE:

1. In a small bowl, whisk together mustard, soy sauce, and a few drops of sriracha to taste. Spoon sauce over the lettuce wraps and enjoy!

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