Low-Carb Lettuce Wraps (Print Version)

# Ingredients:

→ For the Filling

01 - 2 tablespoons vegetable oil or canola oil
02 - 1 pound ground chicken, or substitute with beef or turkey
03 - 8 finely chopped baby bella mushrooms
04 - 1 tablespoon garlic, minced (around 3 cloves)
05 - 1 small shallot, minced, or half a red onion

→ For Mixing Sauce

06 - 1½ tablespoons fresh ginger, finely grated
07 - 2 tablespoons soy sauce, choose low-sodium
08 - 1½ teaspoons white sugar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon hoisin sauce
11 - 2 tablespoons oyster sauce
12 - 1 tablespoon sriracha, adjust for more or less heat
13 - 1 tablespoon rice vinegar

→ For Eating

14 - Separate the leaves from a butter lettuce head (or romaine or iceberg)
15 - Optional: Toasted sesame seeds, for a touch of garnish
16 - Optional: Water chestnuts (4-6 ounces can), diced small
17 - Optional: A handful of chopped green onions
18 - Crushed peanuts, for serving

# Instructions:

01 - Start by prepping all your ingredients so they're ready for cooking. Slice up the mushrooms into small, even pieces—aim for sizes similar to the cooked chicken. Mince the shallot (or onion) and garlic. Once you're done chopping, set everything close to your workspace since things will move fast.
02 - In a heated skillet (medium heat), drop in 1 tablespoon oil and let it shimmer slightly. Toss in the chopped mushrooms and stir them frequently for 3-4 minutes. They'll shrink down and brown up while releasing their water. Once they're reduced in size and flavorful, scoop them out into a separate bowl for later.
03 - While the mushrooms are on the stove, combine all sauce ingredients into a mason jar or bowl. If using a jar, screw the lid on tight and shake until everything mixes smoothly. Using a bowl? Just whisk well until the sugar dissolves completely. Your sauce should be silky and ready to use. Keep close by.
04 - Heat up the skillet again with the leftover oil. When it's hot and ready, toss in the shallot and sauté it for a minute, just until it softens and turns translucent. Quickly add the garlic and stir it around for about 30 seconds—be careful not to let it brown. Finally, add the ground chicken.
05 - As the chicken cooks, break it into small chunks using a wooden spoon. Keep stirring everything around so it cooks evenly. After about 5 to 7 minutes, the chicken should no longer be pink inside and cooked completely. Smaller pieces work best for wrapping later.
06 - Throw the browned mushrooms back into the pan with the chicken. This is also where you'd mix in the chopped water chestnuts if you're using them. Pour the sauce over everything and stir until it's all evenly coated. Let it bubble and soak in for a couple of minutes, creating a slightly thickened, flavorful filling.
07 - Take the skillet off the heat and let the mixture sit for a few moments. You don't want it to be scalding when you wrap it. Use this little break to rinse and dry the lettuce leaves so they're crisp and ready to hold the filling.
08 - Spoon a nice amount (2-3 tablespoons) of chicken mixture into each dry lettuce cup. Garnish with crushed peanuts, sesame seeds, and freshly sliced green onions if you'd like. Serve immediately while everything is still warm for the perfect bite. Place them all on a platter to share and let everyone fill up as they go!

# Notes:

01 - These wraps are inspired by a famous restaurant's version but can be made easily at home.
02 - If you make extra filling, it keeps amazing for up to 3 days in the fridge.
03 - Water chestnuts add an interesting crunch and taste great with this dish.
04 - Packed with protein and naturally low-carb, this meal works for keto diets too.

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