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Mushroom Chicken Wraps Asian Inspiration

Ingredients

  • 1 lb. boneless skinless chicken breast cut into bite sized pieces
  • 12 oz. Cremini mushrooms sliced
  • sea salt and freshly ground black pepper to taste
  • 2 Tbsps sesame oil divided
  • 2 fresh garlic cloves minced and divided
  • 1 Tbsp grated fresh ginger
  • 1/2 tsp cayenne pepper
  • 1/4 cup coconut aminos Bragg's liquid aminos, or low sodium soy sauce
  • 2 Tbsp rice vinegar
  • butter or romaine lettuce leaves rinsed and dried
  • green onions thinly sliced
  • 1 Tbsp sesame seeds
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Instructions

  • Heat 1 Tablespoon oil large skillet over medium-high heat.
  • Add in mushrooms, 1 garlic clove, and sautè until just softened, about 3 minutes. Season with a tiny pinch of sea salt and pepper and set aside on a plate.
  • In the same skillet add the remaining oil, chicken, garlic, cayenne pepper and ginger and cook until golden brown and cooked through, about 8 minutes.
  • Return mushrooms to the pan and pour in the coconut aminos and rice vinegar. Stir until combined and just heated through.
  • Allow to cool a tiny bit then scoop into lettuce leaves.
  • Garnish with sliced green onions & sesame seeds