Spicy Chicken Lettuce Wraps

A meal that can come together quickly is always an awesome weeknight meal option! And I’ve got exciting news… my stepdaughter tried some of my leftovers of these after I made them just for her dad and myself and she actually LIKED them. She asked if I could make them when she and her sister were home. [I may have straight up lied to her when she asked if there were mushroom in there… she despises them!] Gotta love when there’s a new win in the weeknight meal rotation!

Like all my recipes, feel free to make this your own! Lower the spice by starting with less sriracha or make it more ‘clean’ by omitting the brown sugar.

And with this recipe, you can easily do all of the ‘prep’ work while the rest of your dish is cooking… which basically turns this into a meal ready in 20 minutes! Throw the ground chicken in the pan and get the mushroom chopped while it browns, add the mushrooms and mince the garlic while they cook… the more you work at it the better the multitasking gets. And what’s the worst that happens? You turn down the heat if your prep isn’t finished and something in the pan is. Try it out!

Spicy Chicken Lettuce Wraps

By Lindsay Gosselin Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes

Ingredients

• 1 tbsp vegetable oil
• 1 lb ground chicken (turkey works too)
• 8 oz crimini mushrooms, chopped
• 1 garlic clove, minced
• 8 oz can sliced water chestnuts, chopped
• 2 tbsp rice vinegar
• 1 tsp brown sugar*
• 2-3 tbsp soy sauce
• 1 tsp sriracha
• 1 lime
• 4 green onions, thinly sliced
• 1 bunch cilantro, stems removed and chopped (or less if cilantro is not your favorite)
• 1 head of iceberg lettuce, leaves separated

Instructions

1

Heat a large, non-stick pan on medium-high heat and add the vegetable oil. Add the ground chicken and brown the chicken in the pan until no longer pink, stirring occasionally. Use a spatula or wooden spoon to break up the ground chicken as it’s cooking.

2

Add the chopped mushrooms to the pan, stir and cook about 3 minutes.

3

Turn the heat down to medium and add the garlic. Cook for about 1 minute, until the garlic is fragrant.

4

Add in the chopped water chestnuts and stir to combine.

5

Next, add the rice vinegar to the pan. (Keep your nose away… those vinegar fumes are VERY strong right above the pan when you add vinegar to heat!) Cook for 1-2 minutes.

6

Add the brown sugar (if using), soy sauce, sriracha and juice of 1 lime to mixture. We like them spicy but add as much sriracha as you’d like. Stir and cook for 1 more minute.

7

Turn the heat off and add the sliced green onions and chopped cilantro to the chicken mixture. Stir to combine.

8

Scoop the chicken mixture into the lettuce cups and enjoy!

Notes

*If you’re going keto, paleo, whole 30 or whatever the latest craze is… just leave these out the brown sugar. We do this when we want to eat a little bit more clean and the lettuce wraps still turn out delicious!