Ingredients
- 2 Tablespoons (30 ml) avocado oil
- 2 oz mushrooms, finely chopped (60g)
- 2 cloves of garlic, peeled and minced
- 1 small piece ginger, peeled and minced
- 9 oz ground chicken (255 g)
- 1 teaspoon (5 ml) lemon juice
- 2 Tablespoons (30 ml) coconut aminos
- 4 large iceberg lettuce leaves
- 1 spring onion, finely sliced
- cilantro, to garnish
Recipe Description
DESCRIPTION: This AIP chicken lettuce wraps recipe is a light, refreshing meal that’s perfect for a hot summer day. It’s so easy to whip up you can make it after work!
Lettuce wraps have gained in popularity in the U.S. in recent times thanks to the popularity of low-carb diets. In other parts of the world, however, lettuce wraps are old news.
Lettuce wraps are common throughout Asia and Thailand. In Thai cuisine, the meat in lettuce wraps is often flavored with fish sauce and/or tamarind paste.
In this recipe, I use coconut aminos to replicate the traditional flavor of chicken wraps without cheating your autoimmune diet. Ginger also adds to the taste of Thailand in these wraps.
Recipe Directions
- Heat the avocado oil in a pan and cook the mushrooms until caramelized.
- Add the garlic, ginger, and ground chicken and cook until the chicken has cooked thoroughly, stirring regularly. Stir in the lemon juice and coconut aminos and remove the pan from the heat.
- Spoon the mixture into large, open lettuce leaves and scatter over the spring onions and cilantro. Wrap the leaves in on themselves and enjoy!
