Thank you to everyone who joined the live zoom cooking session with me! It has been a blast connecting with so many of you during quarantine through Instagram, IG lives and zoom. It really fills me up with joy.
Thai chicken (or turkey) lettuce wraps is one of my favorite recipes to cook. It’s easy, healthy, protein packed and husband approved. We make it almost weekly.
INGREDIENTS:
Thai Chicken (or Turkey) Lettuce Wraps
2tbsp olive or avocado oil
1tsp sesame oil
1lb ground chicken or turkey
1 red bell pepper, diced
2 gloved of garlic, minced
3 green onions
1/4 c coconut aminos or soy seauce
1/2 tablespoon rice vinegar
1/2 tsp crushed red pepper flakes
1tsp fresh grated ginger (ground is fine too)
5 baby bella mushrooms
1 can (8oz) water chestnuts, drained and diced
1 head butterhead lettuce
HOW TO:
Heat 2 tbsp. avocado oil and 1 tsp. toasted sesame oil over medium-high heat. Add the red bell pepper and saute for about 3 minutes. Mix in garlic and ground chicken/turkey and break up the meat. Season with salt and pepper and cook until cooked fully - about 7-8 minutes
While the meat is cooking, use a small bowl to whisk together the coconut aminos, rice vinegar, crushed red pepper, and grated ginger. Pour the sauce into the meat mixture with the diced water chestnuts, mushrooms, and green onions. continue to cook for 3-5 more minutes, or until the mushrooms are cooked through and tender. Serve in lettuce cups and enjoy!
I hope you enjoy it! Please tag me @alextimionhealth on Instagram if you make it. I love to see you guys create.
