Asian-Inspired Chicken and Vegetable Lettuce Wraps

Separate and wash the butter lettuce leaves, being careful not to tear them. Pat dry with paper towels and refrigerate until ready to serve.

Finely dice the red bell pepper and carrot. Drain and chop the water chestnuts. Slice the shiitake mushrooms thinly. Chop the green onions, separating the white and green parts. Mince the garlic and ginger.

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, 1 tsp sriracha, and 1 tsp honey. Set aside.

Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add the white parts of the green onions, 3 minced garlic cloves, and 1 inch minced ginger. Sauté for 30 seconds until fragrant.

Add 12 oz ground chicken to the skillet, breaking it up with a wooden spoon. Cook for about 5-6 minutes until no longer pink.

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

Add the sliced mushrooms and cook for another 2-3 minutes until they release their moisture and begin to brown.

Stir in the chopped water chestnuts and cook for 1 minute.

Pour the prepared sauce over the chicken mixture and stir well to combine. Simmer for 2-3 minutes until the sauce thickens slightly and coats the ingredients.

Remove from heat and stir in the green parts of the green onions and 1/4 cup chopped cilantro.

To serve, place the lettuce leaves on a serving platter. Spoon the chicken mixture into each lettuce cup.

Garnish with 1 tbsp toasted sesame seeds and lime wedges from 1 lime. Serve immediately.