Asian Inspired Lettuce Wraps

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Lettuce wraps are the perfect warm weather food! They are light, crunchy, sweet, and savory and make the perfect lunch or appetizer for entertaining. I even love these wraps on picnics or beach trips! Just be sure to keep everything separate after cooking, and assemble right before eating. This recipe lends itself well to pork, beef, or turkey so feel free to substitute if desired. 

While you can purchase coconut aminos in the store, they are not 100% SCD legal because of possible refined sugar content. If you strictly follow SCD I recommend making your own. Even if you don’t, give it a try! It only takes a few minutes, and I may be a bit biased, but I think it tastes better than the store-bought version. Lastly, I want to note that daikon is in the radish family, and should not be tried until after significant improvement. So, if you’re not there yet, lose the daikon and substitute it for an apple. You will get virtually the same effect and flavor without all that extra fiber from the radish.  

Asian Inspired Lettuce Wraps

Serves 4
Prep: 15 min
Cooking: 20 min                                                                                                                                                                                          Total: 35 min
Beginner

Ingredients:

For Coconut Aminos: 

4 Tbsp. honey 

2 tsp. apple cider vinegar

4 Tbsp. aged balsamic vinegar  

1 tsp. ginger, fresh grated 

1 ⅓ Cup’s beef bone broth, good quality  

½ tsp. salt 

 

For wraps: 

2 Tbsp. Olive oil 

1 Lb. ground chicken

4 cloves garlic, minced 

1 Onion, yellow or white, diced  

1 Cup shredded carrots 

½ Cup shiitake mushrooms, diced 

1 Head bib or butter lettuce 

1 Daikon radish, sliced or cut into sticks 

4 green onions, sliced 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. In a small pan combine honey, apple cider vinegar, balsamic vinegar, ginger, bone broth, and salt.
  3. Bring to a boil and reduce by half, or until thick. You should end up with about half a cup of coconut aminos. Set this aside to cool.
  4. In a medium sauté pan add 1 tablespoon of olive oil, 2 tablespoons of coconut aminos, ground chicken, and salt to taste.
  5. Cook until chicken is done, set aside.
  6. In the same pan add the other tablespoon of olive oil, garlic, and onions. Sauté until translucent, about 5 minutes.
  7. Add in the carrots, mushrooms and continue to cook for another 5-8 minutes or until carrots are soft and mushrooms are cooked through.
  8. Now, add the chicken back into this veggie mix and stir to evenly incorporate.
  9. Wash and disassemble your head of lettuce for the wraps.
  10. When ready to assemble and serve, lay down a lettuce leaf, add in some chicken and veggie mix.
  11. Top with daikon, green onion, and a drizzle of coconut aminos. Enjoy!   

                 

Nutrition Facts: (3 wraps per serving, includes all toppings) 
Calories- 366
Carbs- 32.8 g
Fat- 15.2 g
Protein- 24.9 g