Tantalizing Chicken Lettuce Wraps

These are even better (and, I’m convinced, WAY healthier) than the popular restaurant chain best-known for their lettuce wraps. These wraps are gluten-free, as long as you use GF/wheat-free soy sauce/tamari.

INGRIDIENT

3 tablespoons canola oil

1 small onion, diced

1 cup sliced fresh mushrooms

3 cloves garlic, or to taste, minced

2 teaspoons minced fresh ginger

1 pound ground chicken

5 tablespoons soy sauce

1 tablespoon rice vinegar

1 (8 ounce) can baby corn, drained and chopped

1 (4 ounce) can sliced water chestnuts, drained and finely chopped

1 cup chopped sugar snap peas

1 teaspoon sesame oil

2 heads Boston lettuce, leaves separated

DIRECTION

Step: 1

Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.

Step: 2

Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.

Step: 3

Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

NUTRITION FACT

Per Serving: 318 calories; protein 30g; carbohydrates 13.7g; fat 15.6g; cholesterol 69.2mg; sodium 1214.7mg.

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