Healthy Gluten-Free Chicken Lettuce Wraps

Chicken lettuce wraps tend to be packed with sodium, oil, and calories, so I decided to make up a healthier recipe that was still tasty and satisfying. These wraps were super easy because I actually got a lot of the ingredients off of the salad bar at my grocery store. The carrots, mushrooms, peppers, and green onions were already pre-cut, making this a simple dish! Eat over a plate, these can get messy. Enjoy!  Serves 4

Ingredients
1 small head of iceberg lettuce*
1/2 lb ground chicken
1 tbsp sesame or peanut oil
1/4 cup chopped mushrooms
1/4 cup diced red peppers
1/2 cup grated carrots
2 green onions, chopped (about a half cup)
Juice from 1/2 of a lime
1 tbsp shredded ginger root
1 tsp garlic powder or one clove garlic chopped
3 tbsp low sodium gluten-free soy sauce
Sriracha to taste (I used 2 tsp)

*to make cups, cut off stem and slowly take off the leaves one at a time
Clean off then dry in a spinner or on a paper towel

In a large non-stick pan (or pot) cook chicken on medium heat with oil
After 5 minutes of stirring with a fork, add mushrooms
Cook until there is no more pink in the chicken

Meanwhile combine carrots, lime juice, green onions, peppers, ginger, garlic and soy sauce
When chicken is cooked, add it too the mixture
Add Sriracha to taste

Scoop evenly into lettuce cups

Enjoy!