Asian Chicken Lettuce Wraps

Better than P.F. Chang’s and macro friendly [Yields 6. Macros per 3 lettuce wraps]

10 min Prep

20 min Cook

19g proteins

14g carbs

10g fats

~220 Kcal

Ingredients

Cashew Butter

Peanut Butter, Almond Butter

Cashews

Peanuts, almonds, macadamia nuts

Make the Cashew “Peanut” Sauce (Steps 2-4)
Add cashews to a bowl and cover with hot water. Let soak for 10 minutes to soften.
Drain cashews and add to a high-speed blender with coconut aminos, rice vinegar, sesame oil, honey (or maple syrup), sriracha, and 60 g water.
Blend until smooth and creamy. Add additional water (up to 90 g) to reach desired consistency. Set aside.
Cook the chicken filling (Steps 6-10)
Heat a large skillet over medium heat and lightly coat with avocado oil spray.
Add diced onion and cook for 3–4 minutes until soft and translucent.
Stir in garlic and fresh ginger and cook for 30–60 seconds until fragrant.
Add ground chicken and cook, breaking it up with a spatula, until fully cooked and no longer pink (6–8 minutes).
Stir in chopped water chestnuts and green onions.
Combine & Finish (Last 2 Steps)
Pour the cashew sauce over the chicken mixture and stir well to coat evenly.
Reduce heat to low and simmer for 3–5 minutes until slightly thickened and flavors are well combined.