Asian-Inspired Chicken & Vegetable Lettuce Wraps

Rinse 1/3 cup brown rice under cold water. Combine with 2/3 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed.

While rice cooks, finely dice 2 cloves of garlic and grate 1 tsp fresh ginger.

Dice 1/2 red bell pepper into small pieces and julienne 1 medium carrot.

Drain and chop 1/4 cup water chestnuts and slice 2 green onions, separating white and green parts.

Wash 6 large butter lettuce leaves carefully and pat dry with paper towels.

Heat 2 tsp olive oil in a non-stick skillet over medium heat. Add the white parts of green onions, garlic, and ginger. Sauté for 1 minute until fragrant.

Add 4 oz ground chicken breast to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink.

Add diced bell pepper and julienned carrot to the skillet. Cook for 3-4 minutes until vegetables begin to soften.

In a small bowl, whisk together 2 tbsp coconut aminos, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp sesame oil, and 1/4 tsp red pepper flakes.

Pour the sauce over the chicken mixture and add water chestnuts. Stir well and cook for another 2 minutes until everything is heated through and sauce has slightly thickened.

Remove from heat and stir in the green parts of the green onions, reserving some for garnish.

To serve, place cooked brown rice in the center of each lettuce leaf, top with the chicken mixture, sprinkle with 1 tsp sesame seeds and remaining green onions.

Arrange lettuce wraps on a plate and serve immediately.