Y’all know we love a good lettuce wrap around here… not only do they bring variety to our taco tuesdays, but they are just so good.

PF changs has the og chinese chicken wraps, but this version? Blows them out of the water, if I do say so myself. And, I do.

They make for the perfect quick and easy week night meal.

Ingredients:

2 Tbsp sesame oil

1 bunch scallions, sliced, white and green parts separated

3 cloves garlic, minced

2 lbs ground chicken

3/4 tsp salt

2 Tbsp evoo

5 oz sliced shiitake mushrooms

8 oz water chestnuts, drained and chopped

1 handful cilantro leaves

1 cup shredded carrots

1/4 cup coconut aminos

1/4 cup soy sauce

2 tsp fish sauce

1/2 inch ginger, grated

1/4 cup rice wine vinegar

1/2 Tbsp srirracha

1 head butter lettuce, leaves separated

srirracha

kewpie

Directions:

Bring sesame oil to shimmer over medium heat, in a large sauce pan.

Add onion whites. Sauté 3 minutes.

Add minced garlic, and stir to combine.

Add in ground chicken. Stirring occasionally, until fully cooked.

Add evoo, shiitakes, water chestnuts, onion greens, cilantro and carrots.

Stir to combine.

Let cook for 5 minutes, until veggies have softened.

In a medium bowl, whisk together coconut aminos, soy sauce, fish sauce, ginger, vinegar, and 1/2 Tbsp srirracha.

Pour sauce over ground chicken and vegetables.

Turn heat to low and let simmer for 3 minutes.

Scoop meat into lettuce cups. Top with sriracha and kewpie as desired.