BBQ Chicken Lettuce Wraps

I made this recipe working from a Rachel Ray recipe, but modified it to make it Paleo (Which she didn’t make too hard). You can add mushrooms if you want, I took them out because I don’t eat them (it’s a long, completely unrelated, story but I’ll sum it up as “Worse Food Poisoning of my Life”). It can be a little spicy, so cut back or eliminate the ginger root depending on preference.






Ingredients

• 1/2 lbs chicken breast or tenders - cut into small pieces
• 2 tablespoons olive oil
• salt & pepper
• 3 cloves garlic - chopped
• 1 inch ginger root - finely chopped or grated
• Zest of 1 Orange
• 1/2 red bell pepper - diced
• 6 to 8 ounces sliced water chestnuts - chopped
• 3 scallions - chopped
• 3 tablespoons Paleo friendly BBQ Sauce*
• 1/2 large head iceberg lettuce

*You can buy this on the internet, but I can’t tell you how it tastes because it’s expensive and I simply do not have the ability to buy it. You can cheat and just use regular BBQ sauce or make your own Paleo BBQ sauce.

Directions

I generally prefer to cut everything before I start cooking, but it’s up to you if you want to do that or just cut as you go.

Preheat a large skillet or wok on high. Add the oil to the pan. After the oil is heated, stir fry the chicken about 2-4 minutes. At this point, add salt & pepper to taste and the garlic and ginger. Cook this for about a minute. Now add the orange zest, bell pepper, water chestnuts and scallions. Cook about another minute.

At this point add the BBQ sauce and toss until evenly coated. Transfer the mixture to a serving platter. Serve with the lettuce leaves.