Combine the 1 1/2 tablespoons arrowroot and 2 tablespoons water to make a slurry and set it aside
Chop up the vegetables and set them aside
Separate the lettuce leaves from head, rinse, dry and set them aside.
Heat 1/2 tablespoon of oil in a large frying pan add the chicken breaking until it is cooked through and remove it from the heat.
Add the remaining oil to the pan and the chopped vegetables. Stir-fry them for a few mintues until they begin to soften.
Place the cooked chicken back into the pan with the vegetables,stir the sauce and add it to the chicken and vegetables.
Stir in the slurry and reduce heat until sauce thickens (arrowroot should be added just before serving when using as a thickener).
Place several lettuce leaves onto a platter and add a few spoonfuls to each leaf.
Replace the ground chicken with ground turkey breast or ground pork.
For a more substantial lettuce wrap, add ¼ cup steamed brown rice to your wrap
Meal Prep Tip: double the recipe and serve it another night in a salad or rice bowl
For A Vegan/Vegetarian Version: Replace the chicken with a block of crumbled firm tofu
Make Ahead Tip: chop the vegetables, mix up the sauce a day or two before and store in the refrigerator. When you are ready to serve your lettuce wraps, cook the chicken and vegetables and add the sauce.
This recipe serves three to four people for a light meal. Nutrition information is based on 4 servings
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.