Asian Chicken Lettuce Wraps

Ingredients

• Butterhead lettuce

  raw

  1 head or 163g

• Scallions

  raw

  5 medium or 75g

• Red bell pepper

  raw

  1 medium or 119g

• Carrots

  raw

  ½ cup chopped or 64g

• Water chestnuts

  sliced, Giant brand

  ½ cup or 114g

• Garlic

  raw

  2 cloves, minced or 6g

• Sesame oil

  1 tbsp or 14g

• Ground ginger

  ¼ tsp or 0.5g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Chicken Breast 98% Fat Free

  Hannaford

  16 oz or 448g

• Portobello mushrooms

  Melissa's

  8 oz or 227g

• Black Bean Sauce with Garlic

  with Garlic, Kikkoman

  2 tbsp or 35g

Directions

1. Heat a skillet over medium heat. Add the chicken and cook until no longer pink. Remove and set aside.
2. Add the sesame oil, green onions, garlic, and ginger to the pan. Cook for 1 minute.
3. Then add the red pepper, water chestnuts, and mushrooms. Cook for 4-6 minutes until tender, adding 1-2 tbsp. water if needed. Then add chicken back into the pan.
4. Stir in the soy sauce, Hoisin, and hot sauce if using. Stir and let cook 1-2 minutes. Remove filling and serve in lettuce wraps.