If you’re looking for an easy, protein packed, one pan meal to have on rotation each week, you’re in the right place! These lettuce wraps are perfect for lunch or dinner, and a great recipe to double for meal prep! 

Equipment//

Measuring cups & spoons

Glass mixing bowls

Cutting board

Nonstick fry pan

Ingredients//

1/4 cup coconut aminos

3 tsp sesame oil

2 tsp rice vinegar

2 tbsp maple syrup

2 tsp sriracha 

1/4 tsp ground ginger

1 tbsp olive oil

1/2 a yellow onion, diced

3 cloves garlic, minced

1 cup Bella mushrooms, minced

1 lb lean ground chicken 

1/2 cup shredded carrots 

2 green onions, diced

1/2 an 8 oz can of water chestnuts, diced

Salt and pepper 

Bibb or romaine lettuce leaves (can also serve with rice)

Instructions//

1. In a small bowl whisk together coconut aminos, sesame oil, rice vinegar, maple syrup, sriracha, and ginger. Set aside.

2. Prep all your veggies. Then place a large saucepan over medium heat and add olive oil. When warm add onion and cook until it starts to soften, around 3 min. Then add mushrooms and cook for another 3 minutes until onion becomes translucent and mushrooms start to soften. Mix in garlic until well combined.

3. Next add in ground chicken and cook until browned, crumbling with a spatula. Mix in carrots and cook for 2-3 minutes.

4. Pour in your sauce then add green onions and water chestnuts. Mix everything together and cook for another 3 minutes, stirring constantly. Season with salt and pepper to taste and remove from heat.

5. Assemble lettuce wraps by adding 2-3 lettuce leaves to a plate and filling them with meat. Top with optional sesame seeds and additional sriracha. 

6 Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Info// 

Servings: 3

Calories: 393

Total Fat: 22.8g

Total Carbohydrate: 21gProtein: 26.3g