Chicken Lettuce Wraps
Active Time 35 mins
Servings 2-4
Difficulty 3/5

Ingredients

2 tablespoons avocado oil

1 pound of ground chicken

¼ cup coconut aminos

3 tablespoons grated fresh ginger

2 tablespoons grated fresh garlic

1 tablespoon cane sugar

1 cup shredded carrots

½ cup chopped, canned water chestnuts

1 tablespoon rice wine vinegar

1 sheet of Gimme Seaweed Big Sheets, chopped

2 teaspoons sesame oil

SERVE WITH

12 leaves of butter lettuce

3 sheets Gimme Seaweed Big Sheets

¼ cup roasted and lightly salted
peanuts, chopped

¼ cup cilantro, chopped

3 green onions, chopped

Optional: chili paste (sambal oelek)

Instructions

1. In a large, hot pan over medium-high heat, add the avocado oil to coat the pan then add the chicken, coconut aminos, ginger, garlic, and sugar. Cook 2 minutes, mixing to break up large pieces of the meat. 

2. Add carrots, water chestnuts, and rice wine vinegar then continue to cook until chicken is cooked through, about another 5 minutes.

3. Remove from heat and stir in chopped Gimme Big Sheets and sesame oil.

4. To serve, cut each Gimme Seaweed Big Sheets into 4 large squares, making 12 total.

5. Layer butter lettuce with a large square of Gimme, ground chicken, cilantro, green onions, and roasted peanuts. Serve with a dallop of chili paste if you’d like!

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