Asian Ground Chicken Lettuce Wraps

I created my first recipe book after I had moved from California to Michigan. That first holiday season away, I got lots of calls requesting certain long-standing family recipes that I had gathered from Moms, Gramas, Aunties, and friends over the years. That next holiday season, everyone got a recipe book with all those and more. I added family stories and memories as well. It’s time these recipes were updated, digitized and shared more broadly. 20 years later, we have lots of new favorites and many old favorites are being converted to Gluten-Free versions. Disclaimer: I’m not a kitchen trouble-shooter, so if you have a recipe that doesn’t turn out for you or you need substitutions, I won’t be able to help you. Just know, that if it didn’t work in my kitchen as it is written, it won’t be here. =)

subheading: For the sauce:

¼ cup hoisin sauce

2 tablespoons lite soy sauce or tamari

2 tablespoons lime juice

1 tablespoon chili garlic sauce

1 tablespoon finely chopped fresh mint

1 teaspoon ground ginger

1 clove garlic, minced

subheading: For the chicken:

1 tablespoon coconut oil or avocado oil

1 lb. ground chicken, can use ground turkey or pork

8 oz can water chestnuts, drained and diced

subheading: For the lettuce wraps:

1 large head Boston or butter lettuce, separated

1 cup shredded red cabbage

1 carrot, julienned

4 scallions, sliced

½ cup cilantro, chopped

⅓ cup mint, chopped

½ cup chopped cashews, or peanuts

Directions at twopeasandtheirpod.com

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