Chicken and Lettuce Wrap
GFCF
by Ling

This is an adaption of Vietnamese and Chinese recipe!

Ingredients:

• 8oz Minced chicken (Trace)
• 1/2cup Water Chestnut - chopped (0.8mg)
• 1/4t Fresh Ginger (0.5mg)
• 1T Pacific Organic Chicken Broth (0.3mg)
• 500gm Iceburg Lettuce (6.5mg)
• 2 sprigs of Fresh Cilantro (0.4mg)
• 1T Fresh Basil (2.9mg)
• 10 Fresh Peppermint leaves (0.5mg)
• 1/4 cup Pumpkin Seed (3.2mg)
• 2T Olive oil (1.8mg)
• Salt and Pepper to taste
• 1T Fresh Lemon Juice (0.1mg)

Directions:

1. Marinate minced chicken with ginger, salt and pepper.
2. Stir fry the minced chicken with olive oil until almost cooked.
3. Add in water chestnuta and chicken broth.
4. Stir fry for a few more minutes.
5. Wash the lettuce and pat dry.
6. Chopped cilantro, basil, peppermint and pumpkin seeds, and put in separate small bowls.
7. Place one lettuce leaf on plate, place some fried minced chicken and water chestnuts on top.
8. Sprinkle with cilantro, basil, peppermint and pumpkin seeds.
9. Splash with a few drops of lemon juice.
10. Wrap the lettuce and eat!

Oxalate for per lettuce wrap is very low and it tastes good!