ASIAN LETTUCE WRAPS 

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​INGREDIENTS

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• 2 lbs organic ground chicken or turkey (not ground chicken breast- dark meat is best)

• 3 cloves garlic -minced

• 1 red bell pepper- cored and finely chopped

• 1/2 cup finely chopped yellow onion

• 1/2 cup coconut aminos

• Salt and freshly ground black pepper

• 1 (8 oz) can sliced water chestnuts, drained and rinsed

• 1 1/2 cups cooked organic brown rice

• 3 green onions- sliced

• 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil

• 2 heads iceberg lettuce

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INSTRUCTIONS

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1. Cook chicken/turkey over medium high heat, breaking apart until no longer pink, about 5 - 6 minutes.

2. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker.

3. Add bell pepper, onion,coconut aminos, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.

4. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired.

5. Separate iceberg lettuce leaves and serve with meat filling.

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Recipe adapted from Cookingclassy.com