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Chicken Lettuce Wraps
Nutrition Info
  • Calories: 319.2
  • Fat: 21.0g
  • Carbohydrates: 14.2g
  • Protein: 19.5g



  • 1 tbsp coconut oil
  • 2 cups cooked grassland chicken, minced into the size of a pea
  • 2/3 cups mushrooms, minced into the size of a pea
  • 1 cup water chestnuts, mined into the size of a pea
  • 1/4 cup onion, finely chopped
  • 1 clove of garlic, minced
  • 2 tsp liquid aminos
  • salt and pepper to taste
  • red pepper flakes
  • 1 oz finely crushed raw cashews
  • 6 leaves of boston lettuce


  • For my sweet and sour sauce, Mix together 1/4 cup coconut oil, 2 tsp whole grain mustard, 2 tsp raw honey, and a dash of salt.  Heat coconut oil until it just melts, do not allow it to get to hot.  Add the mustard and honey and with a fork whisk it until it gels up (about 2 minutes).



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  1. Melt 1 tbsp of coconut oil over medium high heat.
  2. Add onions and garlic and saute for 1 minute.
  3. Add water chestnuts, mushrooms and 2 tsp of liquid amionos and saute for another 2 minutes.
  4. Add chicken and sweet and sour sauce, stir until heated through (about a minute).
  5. Add salt and pepper to taste.
  6. Take a heaping spoonful of your chicken mixture and put it in the center of a boston lettuce leaf.
  7. Top with a dash of red pepper flakes and crushed cashews.
  8. Roll up and enjoy.

Serving Size: Makes 8 lettuce wraps, serving size is 2 lettuce wraps

Number of Servings: 4

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