Boosted Hoisin Chicken Wraps

This recipe was inspired & created by Esther Smith after having a similar meal from P.F. Chang's restaurant. Esther has recreated this to be a bit more trimming but equally delicious! It has just about everything that a THM could want... tasty, healthy protein, delicious fats, leafy greens, and outstanding flavor. Add in the crunch of the water chestnuts and the zing of the THM Baobab Boost powder in the hoisin sauce and you have a doozy of a meal that will make your taste buds and every cell in your body zing! This recipe was "featured" first in the Trim Healthy Living EZine~ Edition 15!

Cooking Method: Stove Top

Cuisine: Asian

Courses: Dinner, Lunch

Servings: 4

Description

This recipe was inspired & created by Esther Smith after having a similar meal from P.F. Chang's restaurant. Esther has recreated this to be a bit more trimming but equally delicious! It has just about everything that a THM could want... tasty, healthy protein, delicious fats, leafy greens, and outstanding flavor. Add in the crunch of the water chestnuts and the zing of the THM Baobab Boost powder in the hoisin sauce and you have a doozy of a meal that will make your taste buds and every cell in your body zing! This recipe was "featured" first in the Trim Healthy Living EZine~ Edition 15!

Ingredients

For the Wraps

1 Tbs extra virgin coconut oil (or butter)
1 lb ground chicken (or turkey)
2 cloves fresh garlic (minced)
1 small onion (s) (finely diced)
1 Tbs sesame oil
1/4 cup Boosted Hoisin Sauce (See Recipe Below; only use 1/4 cup of the sauce in the meat mixture, you can use the leftover sauce to drizzle on top of wraps)
1 Tbs rice wine vinegar (or white vinegar)
1 Tbs fresh ginger (freshly gratedl or 1/2 tsp of ground ginger)
1/2 tsp TH Super Sweet Blend (or 1 tsp TH Gentle Sweet)
2 tsp hot sauce (optional; more or less or to your personal taste)
8 oz water chestnuts (1-8 ounce can; sliced, drained and chopped)
4 green onion (s) (divided; thinly sliced; 2 green onions to be added into the skillet after cooking and 2 green onions for topping the lettuce wraps)
1 head butter leaf lettuce (or 1 head of romaine lettuce)

Boosted Hoisin Sauce

1/2 cup Bragg liquid aminos (or soy sauce)
3 Tbs natural peanut butter (sugar-free)
1 1/2 Tbs TH Gentle Sweet
1 Tbs white vinegar
1 Tbs sesame oil
1 tsp miso
1 tsp TH Baobab Boost Powder
1/4 tsp garlic powder
1/4 tsp hot sauce
1/4 tsp black pepper

Instructions

1
For the Chicken Wraps
2
Place the coconut oil or butter in a skillet and heat over medium heat, add the ground chicken. Crumble the chicken while it is cooking until nicely brown.
3
Stir in the onions, garlic, and sesame oil, cook until onions are translucent or about 2-3 minutes.
4
Stir in the Boosted Hoisin Sauce, rice wine vinegar, ginger, sweetener, and the hot sauce until combined, stirring for about one minute.
5
Add in the sliced water chestnuts and the 2 sliced green onions, stir until combined and water chestnuts are warmed through, about one minute.
6
Remove skillet from heat. Using a spoon place the meat mixture into your lettuce leaves, top with the remaining sliced green onions and if desired you can drizzle with the extra Boosted Hoisin Sauce and serve.
7
For the Boosted Hoisin Sauce
8
Place all ingredients in a bowl and whisk together until blended.

Note

Recipe Author: Esther Smith
This recipe was "featured" first in the Trim Healthy Living EZine~ Edition 15!

Read it online: https://trimhealthymama.com/recipe/boosted-hoisin-chicken-wraps/