Abner & Amanda's Lettuce Wraps

Lettuce Wraps

byAmanda Sudano Ramirez and Abner Ramirez
Total 35 mins, includes cooling time
Active 35 mins
Makes 4 to 6 servings
  • 1/4 cup coconut aminos or soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon almond butter or peanut butter
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 pound shiitake mushrooms, finely chopped
  • 1 pound ground chicken or pork
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 yellow onion, diced
  • 4 cloves garlic, grated
  • One 8-ounce can water chestnuts, drained and finely chopped
  • 1/2 cup carrot cut into matchstick strips
  • 4 green onions, sliced
  • 1 head butter lettuce or leaf lettuce
  • Sriracha or spicy crunchy chili oil, optional
    1. To make the sauce: In a small bowl, combine the coconut aminos, vinegar, almond butter, ginger, sesame oil, and soy sauce. Whisk until smooth and set aside.
    2. To make the wraps: In a large skillet, heat the sesame oil over medium-high heat. When hot, add the mushrooms and let them sit without stirring for 1 minute. This helps the mushrooms char a bit and remove the water in them. Continue cooking, stirring frequently, for 4 to 5 minutes. Add the chicken, salt, and pepper. Break up chicken with the back of a wooden spoon. Cook for 2 minutes until lightly browned, then add the onions, garlic, water chestnuts, and carrots. Pour in the sauce. Cook, stirring, until the chicken is fully cooked and vegetables are soft, 3 to 4 minutes. Remove from the heat and stir in the green onions.
    3. To serve, place lettuce leaves like cups on a plate or platter and fill the cups with the chicken mixture. Top with sriracha or spicy crunchy chili oil if desired and eat by folding the leaf up over the chicken like a taco.