LOW CARB HIGH PROTEIN GLUTEN FREE
Thai Chicken Lettuce Wraps
SERVINGS: 4
INGREDIENTS
Ground Chicken
+ 2 Tbsp. olive oil
+ ½ cup carrots finely diced
+ 2 cloves garlic finely minced
+ 1 lb. ground chicken
Thai Sauce
+ ⅓ cup Tamari or Coconut Aminos
+ 1 Tbsp. lime juice fresh
+ 1 Tbsp. brown sugar or honey
+ 2 tsp Fish Sauce (or vegan version)
+ 1-2 tsp. Sriracha sauce depending on spice
+ 1 tsp. ginger paste or fresh, minced
Lettuce Wraps
+ 1 head butter leaf lettuce Bibb, Boston, or Iceberg
+ ¼ cup peanuts dry roasted, salted
+ ½ cup red cabbage thinly sliced
+ ¼ cup green onions thinly sliced
DIRECTIONS
+ Cook the Veggies: In a large, non-stick skillet over medium heat add 1 tablespoon of oil and carrots. Saute for 3-4 minutes, or until carrots become soft. Add garlic and continue cooking for another 30-60 seconds.
+ Add the Meat: Push the vegetables to the side and add the remaining tablespoon of oil with the chicken. Cook over medium heat for 4-5 minutes, stirring occasionally, or until almost cooked through. Crumble ground chicken using a potato masher or the back of a large fork.
+ Make the Sauce: In a medium-sized bowl combine Thai sauce ingredients and whisk until combined. Mix sauce into the ground chicken mixture and reduce heat to medium-low. Simmer for 3 minutes.
+ Serve Thai chicken mixture immediately in lettuce wraps or cups with peanuts, cabbage and green onions. Enjoy!
NUTRITION: 255 Calories, 16g Fat, 6g Carbs, 2g Fiber, 22g Protein