PF Chang's Chicken Lettuce Wraps

Ingredients

• Ground chicken

  raw

  16 oz crumbled or 448g

• Garlic

  raw

  2 cloves, minced or 6g

• Sweet onion

  raw

  1 onion or 331g

• Rice wine vinegar

  1 tbsp or 15g

• Ground ginger

  1 tbsp or 5g

• Water Chestnuts

  Whole - Roundy's

  8 oz or 227g

• Scallions

  raw

  2 medium or 30g

• Red bell pepper

  raw

  1 medium or 119g

• Butterhead lettuce

  raw

  1 head or 163g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  1 tbsp or 15g

• Organic Coco Aminos

  Big Tree Farms

  12 tsp or 1.2kg

• Light Grey Celtic

  Celtic Sea Salt

  ¼ tsp or 2g

• Sky Valley Sriracha Sauce, Gluten Free

  Organic Ville

  3 tsp or 15g

• Liquid aminos

  Bragg's

  2 tsp or 10g

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, coconut aminos, liquid aminos, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.