Chicken Lettuce Wraps, Holistic Recipe

 

Ingredients

Filling:

• 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

Sauce:

• 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 too hot.  Add the mustard and honey and with a fork whisk it until it gels up (about 2 minutes).

 

Directions

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 aminos 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