THAI CHICKEN LETTUCE WRAPS

Ingredients
1 tablespoon olive oil
1/2 yellow onion
3 cloves garlic
1 pound ground pork, turkey or ground chicken
Optional additions: 1/2 cup shredded carrots, mushrooms, onion
salt and freshly ground black pepper
1/4 cup coconut aminos (or soy sauce alternative)
2 teaspoons sesame oil
1 teaspoon rice wine vinegar
1 tablespoon almond butter
1 tablespoon Whole30 compliant hot sauce
1 head Bibb lettuce

Sauce:
1/4 cup coconut aminos
1 1/2 teaspoons sesame oil
1 teaspoon rice wine vinegar
Optional hot sauce to taste
Salt
Garnishes
black sesame seeds
thinly sliced green onions

Directions

1. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook

for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes,

or until onion is translucent and mushrooms are softening. Add garlic and cook just until

fragrant, about 30 seconds, stirring constantly.

2. Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add

carrots and stir until starting to soften, about 3 minutes.

3. In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine

vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture.

Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove

from the heat.

4. Make sauce: whisk together all sauce ingredients in a small bowl.

5. When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and

serve with sauce.