Costa Rican Inspired Chicken Lettuce Wraps {Paleo | Whole30 Option}
AuthorAngela Sackett | Everyday Welcome
Ingredients
2tablespoonscoconut oildivided
1poundground chicken
½finely chopped red bell pepper
½finely chopped green bell pepper
1finely chopped sweet onion
1large clove garlicminced
1tablespoonminced fresh ginger
1teaspoonsesame oil
2tablespoonsrice vinegar
2tablespoonscoconut aminos
2tablespoonshoneysubstitute preferred sweetener or omit for Whole30
1teaspoonfish sauce
1tablespoonRicante Tamarindo hot sauce or pinch red pepper flakes
¼cupchopped cashews
1cupcabbage & carrot slaw blend
12bibb lettuce leaves
For sauce:
¼cupmayonnaise*
¼cupRicante Tamarindo or other sweet-spicy hot sauce
Zest and juice of 1 lime
1jalapenoseeds and membrane removed, finely minced
Directions
First, make dipping sauce by stirring together mayonnaise, hot sauce, lime juice and zest, and jalapeno until ingredients are combined and creamy. Set aside in a small serving dish.
Heat 1 tablespoon coconut oil in a large skillet over medium heat.
Add chicken and cook, breaking up meat, until cooked through and starting to caramelize (about 5 minutes).
Remove chicken and set aside in a covered container.
Add remaining 1 tablespoon coconut oil to the hot skillet.
Add bell peppers, onion, garlic and ginger to skillet; cook about 2 minutes or until onion is translucent.
Whisk sesame oil, vinegar, coconut aminos, honey, fish sauce, and hot sauce or red pepper flakes in small bowl; carefully pour mixture into skillet with vegetables.
Return chicken to skillet and stir about 5 minutes or until sauce is slightly thickened.
To serve: Spoon 1/4 cup turkey mixture onto each lettuce leaf. Top with cashews, slaw, and dipping sauce.
Recipe Notes
*For Whole30 or other food needs, be sure to check all ingredients for compatibility.