Chicken Lettuce Wraps with Mushrooms and Carrots

Ingredients

• ground chicken 5 oz
• lettuce leaves 4 large leaves
• mushrooms 1/2 cup diced
• carrots 1/2 cup shredded
• soy sauce, low sodium 1 tbsp

Method

1. Prepare Ingredients. Wash the lettuce leaves thoroughly under cold running water. Pat them dry with paper towels or use a salad spinner to remove excess water. Dice the mushrooms into small pieces and shred the carrots finely if not pre-shredded.
   Tip: Dry lettuce leaves well to prevent sogginess when wrapping.
2. Cook Ground Chicken. Heat a non-stick skillet over medium heat. Add the ground chicken (5 oz) to the pan. Cook, breaking it up with a spatula, until it is no longer pink and starts to brown lightly, about 5 minutes.
   Tip: Stir frequently to cook the chicken evenly and prevent sticking.
3. Add Mushrooms and Carrots. Add the diced mushrooms (1/2 cup) and shredded carrots (1/2 cup) to the cooked chicken in the skillet. Stir well to combine all ingredients.
   Tip: Chop mushrooms finely for better texture in the wrap.
4. Season with Soy Sauce. Pour 1 tablespoon of low sodium soy sauce over the chicken and vegetable mixture. Stir well to evenly distribute the soy sauce. Cook for an additional 2-3 minutes until the vegetables are tender but still have a slight crunch.
   Tip: Taste and adjust seasoning if needed, but be mindful of the soy sauce saltiness.
5. Assemble Wraps. Lay out the 4 large lettuce leaves on a clean plate. Spoon the chicken, mushroom, and carrot mixture evenly onto each leaf. Fold or roll the lettuce leaves around the filling to create wraps.
   Tip: Use the larger, sturdier leaves for easier wrapping.

Pro tips

• For extra flavor, add minced garlic or ginger while cooking the chicken.
• Serve with a side of steamed rice or quinoa to complement the wraps.