| Prep | Cook | Ready in | Servings | |
| 5 min | 10 min | 15 min | 4 |
| 1 cup grated | Carrots (shredded) |
| 454 gm | Chicken, ground, lean |
| 2 tbsp minced | Ginger root |
| 3 clove(s) | Garlic |
| 2 stalk(s) | Green onion, scallion, ramp (chopped) |
| 1 head | Lettuce, butterhead (Boston) |
| 1/4 cup | Peanuts (chopped) |
| 1 tbsp | Soy sauce |
| 2 tbsp | Fish sauce |
1. Cook ground chicken in pan over medium-high heat for approx 10 minutes. (until no longer pink and internal temperature reaches 165F)
2. Add fish sauce, garlic, green onions, ginger and soy sauce to chicken.
3. Unravel as many lettuce shells as you require and set out to build wraps.
4. Serve with chopped peanuts and carrots (optional to add low fat sour cream as topping).
| Meat | 1.3 |
| Meat Alternative | 0.2 |
| Vegetables | 1.3 |
For Gluten Free - use Coconut Aminos instead of Soy Sauce
