Feeling spicy? Try these chicken lettuce wraps. This recipe calls for one tablespoon chili garlic sauce but if you like a lot of heat add another tablespoon or two or even three if you are a real hot and spicy lover. I would recommend starting off with one tablespoon and then add more chili sauce in small increments until you have reached your desired heat index. I use living lettuce rather than romaine because it seems to last longer when using it for meal preparation. However, romaine or iceberg would be great for immediate consumption of dinner or lunch. Also, the sweet & sour sauce can be found at any specialty food market. It is gluten free, fat free and low in sodium. It would replace gluten-free Hoisin sauce.
1 Tbs coconut oil
1 pound of ground chciken
1 medium carrot shredded
2 garlic cloves minced
1 Tbs grated or minced ginger
1/4 cup Tamari (GF Soy sauce) low sodium
1/4 cup low sodium chicken stock
1 Tbs garlic chili sauce
2 Tbs Robbie’s Sweet & Sour sauce or any GF Hoisin sauce
4 green onions sliced with the greens
1 head of living lettuce – leafs taken off, rinsed and dried on a paper towel (or lettuce of your choice)
1/2 cup chopped cilantro
In a small bowl mix together tamari, chicken stock, gf hoisin, and chili garlic sauce. In a large skillet heat up the coconut oil and place the ground chicken in the pan breaking it in to pieces with the back of a wooden spoon. When the chicken is partially cooked add the green onions, carrots, ginger, and garlic. Cook until the chicken is no longer pink. Then add the Tamari mixture and let it simmer until it has reduced but not completely dried up. You want it to be moist. Place the mixture in a leaf and sprinkle with some fresh cilantro and enjoy!
NUTRITIONAL CONTENT per 4oz serving; Calories 273.38, carbohydrates 10.02g; fat 12.9g; protein 29.3g