Asian Chicken Veggie Lettuce Wraps

Who doesn’t love eating a ton of veggies without realizing they’re eating a ton of veggies?!  THIS GIRL! I swoon over this recipe for several reasons:

  1. Packed full of vegetables such cauliflower, mushrooms, carrots, and green onions
  2. Powder antioxidants from garlic, turmeric, ginger, basil, cilantro, and green onions
  3. Good amount of protein, but even more vegetables = lots of volume. “Volumetrics” is the idea of eating more food that’s nutrient dense (versus calorie dense). For people who just like to eat, volume is key!
  4. Makes a TON! Leftovers for lunch AND dinner the next day!

Yield: 6 servings

Ingredients:

  • 1 pound ground chicken
  • 1 package baby portabella mushrooms, chopped
  • ½ package of julienne carrots (or you could get extra fancy and julienne them yourself, but let’s get real…)
  • 2 cans water chestnuts, drained and chopped
  • 1 bunch basil, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, chopped
  • 1-2 thumbs ginger, minced (I partially peel my ginger. There is a lot of benefit to the oil found in the skin skin!)
  • ½ thumb turmeric, peeled and minced
  • 3 cloves garlic, minced (more or less depending on how much you like garlic. Once you mince, allow it to sit out a few minute to activate allicin—the anti-microbial and health promoting compound of garlic)
  • ½-3/4 cup Tamari soy sauce
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 1 tbsp Dijon mustard
  • Lettuce (for serving)
  • Rice noodles (optional)

Instructions:

  1. Over medium heat, start browning the ground chicken in a large pan.
  2. When nearly done, throw into the same pan the chopped up mushrooms and allow to cook a few minutes until tender.
  3. Then, add in the chopped up water chestnuts and julienned carrots and allow to cook a few minutes.
  4. While that is cooking, whisk into a bowl the: soy sauce, Dijon, fish sauce, ginger, turmeric, garlic, and lime.
  5. Pour mixture over the meat and vegetable mixture. Stir gently to incorporate.
  6. Allow to cook approximately 8-12 minutes (give or take) until everything is tender.
  7. Then, add in the green onions, cilantro, and basil and cook for another 3-4 minutes.
  8. OPTIONAL: If serving with rice noodles, these literally take 1 minute to cook, so wait until your lettuce wrap ingredients are nearly done before starting.

Note: We serve the wraps in romaine leaves with a little rice noodle underneath.

 

Enjoy!  If you make this recipe, please tag me @chewsfoodwisely or use hashtags #chewsfoodwisely and/or #halfyourplateveggies

 

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