Asian Chicken Lettuce Wraps are Perfect for Clean Eating Weight Loss Goals!

{NEW} Asian Chicken Lettuce Wraps  Where my mushroom lovers at 

Mushrooms are nutritionally loaded.

They’re low in calories, are great sources of fiber and protein.

They also provide B vitamins, selenium, potassium, copper, and vitamin D.

And even though mushrooms are commonly white or lighter brown, they’re completely packed with antioxidants like the more colorful fruits and vegetables.Makes about 4 servings
Ingredients:

• 1 lb. boneless skinless chicken breast, cut into bite-sized pieces
• 12 oz. Cremini mushrooms, sliced
• sea salt and freshly ground black pepper, to taste
• 2 Tbsps sesame oil, divided
• 2 fresh garlic cloves, minced and divided
• 1 Tbsp grated fresh ginger
• 1/2 tsp cayenne pepper
• 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
• 2 Tbsp rice vinegar
• butter or romaine lettuce leaves, rinsed and dried
• green onions, thinly sliced
• 1 Tbsp sesame seeds

Instructions:

1. Heat 1 Tablespoon oil large skillet over medium-high heat.
2. Add in mushrooms, 1 garlic clove, and sautè until just softened, about 3 minutes. Season with a tiny pinch of sea salt and pepper and set aside on a plate.
3. In the same skillet add the remaining oil, chicken, garlic, cayenne pepper and ginger and cook until golden brown and cooked through, about 8 minutes.
4. Return mushrooms to the pan and pour in the coconut aminos and rice vinegar. Stir until combined and just heated through.
5. Allow to cool a tiny bit then scoop into lettuce leaves.
6. Garnish with sliced green onions & sesame seeds.

Enjoy!
Rachel

Enjoy and remember to tag me in your creations at @CleanFoodCrush!

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Asian Chicken Lettuce Wraps

Ingredients

• 1 lb. boneless skinless chicken breast, cut into bite sized pieces
• 12 oz. Cremini mushrooms, sliced
• sea salt and freshly ground black pepper, to taste
• 2 Tbsps sesame oil, divided
• 2 fresh garlic cloves, minced and divided
• 1 Tbsp grated fresh ginger
• 1/2 tsp cayenne pepper
• 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
• 2 Tbsp rice vinegar
• butter or romaine lettuce leaves, rinsed and dried
• green onions, thinly sliced
• 1 Tbsp sesame seeds

Instructions

1. Heat 1 Tablespoon oil large skillet over medium-high heat.
2. Add in mushrooms, 1 garlic clove, and sautè until just softened, about 3 minutes. Season with a tiny pinch of sea salt and pepper and set aside on a plate.
3. In the same skillet add the remaining oil, chicken, garlic, cayenne pepper and ginger and cook until golden brown and cooked through, about 8 minutes.
4. Return mushrooms to the pan and pour in the coconut aminos and rice vinegar. Stir until combined and just heated through.
5. Allow to cool a tiny bit then scoop into lettuce leaves.
6. Garnish with sliced green onions & sesame seeds.

4.29

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