16 Boston lettuce leaves
1 lb. ground chicken
5 oz. shitake mushrooms, diced fine
1/3 cup scallions, chopped
4-5 cloves of garlic, minced
1T fresh ginger, minced, skinless
1T sesame oil
1/4 cup blanched, slivered almonds
3T Gluten-free Tamari (or coconut aminos)
1T each white wine vinegar, raw honey, and Sriracha (hot sauce)
1 tsp Dijon mustard
1/4 tsp sea salt
In a skillet, heat sesame oil on medium heat. Add ground chicken. Cook until almost done. Add mushrooms, scallions, ginger and Tamari. Cook until onions and mushrooms are limp. Stir in garlic, almonds, white wine vinegar, mustard, Sriracha, honey and salt.
• Serve the chicken mixture in a bowl with the lettuce cups on the plate. Let your guests spoon the mixture in the center of the leaves and then hold like a soft taco to eat. Butter lettuce is soft and easy to roll or hold. Pack these in your lunch box too.