Lectin Free Pastured Chicken Lettuce Wraps
by: Seema Racela

​

-1 lb pastured ground chicken
-Extra virgin olive oil
-1 (8 oz) can water chestnuts, drained and chopped
-1/4 cup onions, diced 
-2 cloves garlic, minced
-1/2 cup mushrooms, diced
-1/4 teaspoon sweet ginger, grated
-1/8 cup scallions, chopped
-1/2 teaspoon salt 
-3 tablespoons coconut aminos
-2 teaspoons white vinegar
-1 head romaine lettuce 
-Craic Fermented Mill City Red Hot Sauce
-Black sesame seeds 

​

​

​

1. Coat the bottom of a Lodge cast iron skillet with oil and warm over medium heat. 
2. Add the chicken and cook until it is no longer pink. There might still be water left, but it will evaporate as you continue cooking. 
3. Add the onions, garlic, mushrooms, water chestnuts, ginger, scallions, and salt and cook until the mushrooms are cooked and most of the water has evaporated, about 8 minutes. 
4. Add the coconut aminos and vinegar and stir to combine. 
5. To serve, scoop chicken onto a piece of lettuce and top with hot sauce and sesame seeds. Fold and enjoy!