PF Chang’s inspired chicken lettuce wraps

Whole30 recipe by: @40aprons

 1 tbsp olive oil
 ½ yellow onion diced
 1 cup baby bella mushrooms minced
 3 cloves garlic minced
 1 lb ground chicken
 ½ cup shredded carrots
 salt and freshly ground black pepper
 ¼ cup soy sauce/coconut aminos
 2 tsp sesame oil
 1 tsp rice wine vinegar
 1 tbsp almond butter (we used peanut butter)
 2 tsp freshly grated ginger
 8 oz can water chestnuts diced
 3 green onions thinly sliced, 1 tablespoon reserved
 1 head Bibb lettuce leaves gently removed from stem
Sauce
 ¼ cup coconut aminos
 1.50 tsp sesame oil
 1 tsp rice wine vinegar
 1 tbsp green onions from above ingredients
 salt
Garnishes
 sesame seeds
 thinly sliced green onions

1

In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.

2

Add ground chicken and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.

3

In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, peanut butter, and ginger. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.

4

Make sauce: whisk together all sauce ingredients in a small bowl.

5

When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.

Ingredients

 1 tbsp olive oil
 ½ yellow onion diced
 1 cup baby bella mushrooms minced
 3 cloves garlic minced
 1 lb ground chicken
 ½ cup shredded carrots
 salt and freshly ground black pepper
 ¼ cup soy sauce/coconut aminos
 2 tsp sesame oil
 1 tsp rice wine vinegar
 1 tbsp almond butter (we used peanut butter)
 2 tsp freshly grated ginger
 8 oz can water chestnuts diced
 3 green onions thinly sliced, 1 tablespoon reserved
 1 head Bibb lettuce leaves gently removed from stem
Sauce
 ¼ cup coconut aminos
 1.50 tsp sesame oil
 1 tsp rice wine vinegar
 1 tbsp green onions from above ingredients
 salt
Garnishes
 sesame seeds
 thinly sliced green onions

Directions

1

In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.

2

Add ground chicken and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.

3

In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, peanut butter, and ginger. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.

4

Make sauce: whisk together all sauce ingredients in a small bowl.

5

When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.

PF Chang’s inspired chicken lettuce wraps

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