Ingredients
Main Ingredients
- 2 tbsp chopped garlic
- 1 large shallot, chopped (or yellow onion)
- 1.5 tbsp chopped ginger (about 3 thin slices)
- ⅔ cup chopped carrots (1 medium)
- ⅔ cup chopped celery
- 5-6 whole canned water chestnuts, roughly chopped
- ½ lb raw shrimp, peeled, deveined, and diced into bite-sized pieces
- 2 tbsp avocado oil
- ½ lb ground chicken
- ¼ tsp coarse salt, or more to taste
- ⅛ tsp white pepper, or more to taste
Lettuce Wrap Sauce (Dipping and Stir-Frying)
- 3 tbsp unsalted almond butter or peanut butter
- 2 tbsp coconut aminos (or 1 tbsp soy sauce)
- 2 tsp hot sauce (optional)
- 3-4 tbsp apple juice or water
Serve and Garnish
- 1-2 heads butter lettuce or small iceberg lettuce, leaves separated
- 3 tbsp toasted almonds, cashew nuts, or peanuts, roughly chopped
- 1 bulb scallion, chopped
Instructions
- Prep: Prepare the garlic, shallot, and ginger by chopping finely. Dice the carrots and celery into small cubes. Drain and roughly chop the canned water chestnuts. If using shrimp, dice into bite-sized pieces. In a small bowl, whisk together almond butter, coconut aminos, hot sauce (if using), and apple juice or water to create the sauce. Set aside.
- Sauté Aromatics: Heat a large skillet or wok over medium-high heat and add the avocado oil. Sauté the garlic, shallot, and ginger with a pinch of salt for about 10 seconds until fragrant.
- Browning the Meat: Add the ground chicken to the skillet. Season with salt and white pepper. Cook, breaking the chicken into fine small bits, stirring frequently until fully cooked, about 2-3 minutes. Reduce heat to medium and continue to sauté until most of the moisture evaporates (about 2 minutes) to prevent watery texture and dilute flavors.
- Vegetables: Increase heat back to medium-high. Add the diced carrots and celery along with a pinch of salt. Sauté for 1 minute. Then add the chopped water chestnuts and shrimp (if using) and cook for another minute, stirring frequently.
- Seasoning: Pour in about 2 tablespoons of the prepared sauce and stir-fry quickly for 10 seconds, coating the mixture evenly. The sauce should be minimal to keep the filling crunchy and not soggy. Taste and adjust seasoning with more salt or pepper if needed. Turn off the heat.
- Serving: Separate the lettuce leaves and arrange them on a large serving plate. Spoon a few tablespoons of the chicken and vegetable mixture into the center of each lettuce leaf. Garnish each wrap with chopped scallions and toasted nuts. Serve the extra sauce on the side. These wraps can be served at room temperature.
Notes
- Use butter lettuce or small iceberg lettuce for the best wrap experience because their leaves hold the filling well and have a mild flavor.
- The sauce amount in the stir-fry is kept minimal to avoid sogginess; keep extra sauce on the side.
- You can omit shrimp for a purely chicken version or substitute with other protein for variation.
- For a nut-free version, substitute almond/peanut butter with tahini and use coconut aminos instead of soy sauce.
- Serve immediately for best texture; leftovers can be stored but lettuce may wilt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Carb
