CHICKEN LETTUCE WRAPS #diet #healthydiet
Paleo Chicken Lettuce Wraps – Fresh, flavorful, and FAST, these easy chicken lettuce wraps will be on the table in no time. They’re a major crowd pleaser!
i read the French Kids Eat Everything book last year. it was a great read–completely fascinating. There were a few things i just couldn’t fathom at this point in my life (with picky eater Milo and problem feeder Sophie), like children eating beets and liver at school lunch. But most of it seemed really attainable and practical, like not giving up when your child doesn’t want to eat what you fixed. Just keep trying over the next days, weeks, and months, and eventually you’ll likely convince someone to have a taste.
Perhaps the most dreamy concept in the book was the idea that French kids eat well (and politely) in restaurants. Try as i might, i just can’t imagine it at the moment. The idea is that it’s a training process–you go enough times and practice enough that everyone gets it, which makes perfect sense.
Well, as grad school students, we only go out to eat about once a month (if that), and i just can’t bear the idea of wrestling and wrangling two tiny people while i’m at a restaurant trying to enjoy a meal i paid for someone else to make. instead, i opt for making our “take out” meals at home and saving the meals out for date nights with Michael. i’m also sure that as we keep practicing (and the kids get older) that our dining out experiences will get better and better.
PALEO CHICKEN NUGGETS
FOR THE FILLING:
- 1 lb ground chicken (we ground raw chicken thighs or chicken breast in our food processor)
- 6-8oz button or baby bella mushrooms, finely minced
- 1 (8oz) can water chestnuts, drained and minced
- 2 green onions, sliced
- 2 tsp fresh ginger, minced
- 1 clove garlic, minced
- 1 Tbsp avocado oil (olive or coconut oil would work well too)
- 1/4-1/3 cup coconut aminos, GF tamari, or soy sauce
TO SERVE:
- Lettuce leaves (romaine hearts or iceberg lettuce work well)
- Cilantro
INSTRUCTIONS :
- Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.
- Add mushrooms, water chestnuts, green onions, ginger, and garlic. Cook until fragrant and cooked through. Add 4 Tbsp coconut aminos or tamari and stir to coat chicken mixture.
- Add additional sauce as desired (remember you don’t want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).
- Scoop mixture onto lettuce leaves. top with cilantro, if desired, and your favorite dipping sauce.