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The first time that I tried Thai chicken lettuce wraps was at a restaurant many years ago. Someone recommended them to me, and I was absolutely blown away at how flavorful they were! I knew that I had to recreate them at home. Lettuce wraps are great because they are easily customized to your tastes. If you are wanting a more hearty meal, use extra rice and load those wraps up! If you are wanting to stay lower carb with your meal, substitute the rice with sauteed cauliflower rice or even sauteed shredded cabbage. If someone in your family doesn’t like lettuce, this chicken mixture is delicious on top of rice as more of a stir-fry. Hoisin sauce is the star of the show in this recipe with its sweet and savory notes, so don’t skimp on that. If you’re not familiar with Sriracha, it is a very spicy chili sauce used in a lot of Thai and Vietnamese dishes. It adds such wonderful heat and depth, but a little goes a long way, so use sparingly if you are sensitive to spice! Both of these condiments can be found in the Asian foods section of your grocery store.I hope that you will give this recipe a try. It is truly one of our favorites, and I always get asked for the recipe when I serve it to others. It is nutritious as well and something that you’ll feel good about eating.



• 1 Tbsp Avocado oil

• 1 tsp Sesame oil

• 1 lb Ground chicken breast

• 2 Tbsp minced garlic

• 1 Tbsp grated fresh ginger

• ½ cup grated carrot

• ½ cup red bell pepper, diced

• 8 oz. baby bella mushrooms, diced

• 1 (8oz) can water chestnuts, drained and diced

• 5 green onions, diced

• ½ cup fresh cilantro, chopped

• 3-4 Tbsp soy sauce

• ½ cup hoisin sauce

• 1 Tbsp sriracha sauce (optional for heat)

Serve with:

• Cooked white rice, brown rice or cauliflower rice

• Butter lettuce leaves (or Iceburg)

• Extra Hoisin sauce

• Extra Sriracha sauce

• Extra green onions

• Extra chopped cilantro

• Toasted sesame seeds

• Lime wedges


1) Heat oil in a large, high-sided skillet or wok over medium high heat.

2) Add the ground chicken, garlic and ginger and brown the meat, breaking it up well.

3) Add the diced mushrooms, carrot, red bell pepper, water chestnuts, green onions and cilantro to the skillet/wok and cook until the mushrooms have become tender (about 3 to 5 minutes).

4) Add the soy sauce, hoisin sauce and sriracha sauce to the mixture, stir and heat through.

5) Serve the mixture in whole pieces of the lettuce with hot rice (or cauliflower rice) and an extra drizzle of hoisin sauce.

6) Top with extra toppings if desired.

This recipe serves 4-6.


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