▢ 1 Tbsp avocado oil , or extra-virgin olive oil ▢ 1 lb ground chicken ▢ 1 lb button mushrooms , thinly sliced ▢ 1 small yellow onion , finely diced ▢ 4 cloves fresh garlic , pressed ▢ 1 Tbsp freshly grated ginger ▢ 1 Tbsp Arrowroot powder , gluten-free flour, or cornstarch ▢ 1/4 cup coconut aminos , Braggs liquid aminos, tamari, or low sodium soy sauce ▢ 1/4 cup chicken bone broth ▢ 2 heads butter lettuce , leaves picked, rinsed and spun dry ▢ 1 medium head radicchio , leaves picked, rinsed and spun dry ▢ 1/2 cup chopped raw peanuts ▢ 4 green onions , sliced
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Heat your oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until no longer pink.
Stir in your mushrooms, onion, garlic, and ginger.
Continue to saute until it starts to brown, around 8 minutes.
Sprinkle your chicken with Arrowroot powder then add the coconut aminos and broth, while stirring constantly to form into a thick sauce.
Meanwhile, make your peanut sauce.
In a small bowl, whisk together all of your ingredients for the peanut sauce until well combined.
To assemble your wraps, arrange mixed lettuce leaves on a platter or wooden board as shown.
Top with spoonfuls of your chicken mixture then drizzle with the peanut sauce as desired.
Sprinkle with green onions and chopped peanuts and enjoy!
Calories: 497 kcal , Carbohydrates: 28 g , Protein: 34 g , Fat: 31 g , Saturated Fat: 6 g , Polyunsaturated Fat: 8 g , Monounsaturated Fat: 15 g , Trans Fat: 0.1 g , Cholesterol: 98 mg , Sodium: 756 mg , Potassium: 1490 mg , Fiber: 6 g , Sugar: 11 g , Vitamin A: 2834 IU , Vitamin C: 18 mg , Calcium: 91 mg , Iron: 4 mg
Nutrition information is automatically calculated, so should only be used as an approximation.