Asian Chicken Wrap

I'm on a roll here people!!!  For a few weeks now I've been in a bloggy/cooking rut!

Sometimes the more tired you feel the less productive you are and then the worse you feel.  I'm giving our fridge and our plates a little DETOX and you're going to love what I have in store for you!

I started with a Soy Free Pineapple Kale Smoothie recipe.

Asian Chicken Wraps
from SELF

INGREDIENTS:

• 2 tsp OLIVE or COCONUT oil  *NEVER use canola oil*
• 8 oz white mushrooms, chopped
• 1 lb lean ground chicken
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, minced
• 1 cup green onions, sliced
• 1 (8 oz) can sliced water chestnuts, drained and chopped
•  **Or supplement with a FRESH option**
• 8 large lettuce leaves
• 1 tbsp toasted sesame oil
• 1/2 tbsp rice wine vinegar
• 3/4 tsp lower-sodium soy sauce  *Preferably Non-GMO*
• 1/2 tsp honey
• crushed red pepper flakes, to taste

source

 When I make these tonight I'll use a darker leafy green (romaine or Kale)

DIRECTIONS:
Heat oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.
Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together. Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well. Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture. Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.