Thai Lettuce Wraps

Written By Jessica Janc • 0 min read

Ingredients:

Sauce:
¼ cup Sambal sauce or Siracha Sauce
1 tsp agave nectar
1 limes, zested and juiced
1 lemon, zested and juiced
1 tsp chopped garlic
1 tsp Bragg’s amino
1 tsp Rice Wine Vinegar
½ tsp. Ginger
½ tsp. Coriander

Wrap:

6 oz lean ground chicken
¼ cup celery, chopped
¼ cup red onion, chopped
¼ cup green bell pepper, diced
1 jalapeno, seeded and sliced
1 cup low sodium chicken broth
1 cup baby crimini mushrooms, sliced
2 TB cilantro or mint, chopped
salt and pepper
4 butter lettuce leaves
Braggs Amino Acid (a few squirts)
4 cloes garlic
1 tsp. ginger

Slaw:

¼ cup sliced Napa cabbage
¼ cup sliced red cabbage
¼ cup radish sprouts
2 TB cilantro
1 TB sesame seeds

Directions:

In a small bowl, whisk all sauce ingredients together. Set aside.

In a medium sauté pan, heat over medium heat. Once hot add 1 tsp olive oil. Add celery, onion, bell pepper and jalapeno. Saute until tender. Add chicken and mushrooms. Cook through. Season with salt and pepper. Stir in cilantro. Remove from heat.

Mix slaw vegetables in a bowl with sauce.

Place 1.5 oz turkey mixture in each lettuce cup. Top generously with slaw.

Serve with additional lime wedge if needed.

Calories: (2) Lettuce Wraps 279 calories
Fat: 5gm