| 13 | 25 | 334 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 3 |
| 4 tsp | Extra virgin olive oil (divided) |
| 1/2 cup | Red onion (minced) |
| 3/4 cup | Red bell pepper (thinly sliced) |
| 4 tsp | Garlic (minced) |
| 454 gm | Chicken, ground, lean |
| 2 pepper(s) | Red Thai chili pepper (minced) |
| 1 tbsp | Fish sauce |
| 2 tsp | Coconut sugar |
| 2 tsp | Tamari, gluten free, reduced sodium |
| 1/4 tsp | Black pepper (ground) |
| 1/2 cup | Basil, fresh (sliced) |
| 1 tbsp | Lime juice (fresh) |
| 6 large leaf | Lettuce, butterhead (Boston) (as your wrap) |
1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan and swirl to coat. Add red onions and saute 2 minutes. Add red bell pepper and saute 1 more minute. Add garlic and saute another minute. Remove onion mixture from pan and set aside.
2. Add remaining 2 teaspoons oil to pan and swirl to coat. Add chicken and cook for 5 minutes or until cooked through, stirring to crumble. Once chicken is cooked through, drain off fat. Return pan to stove over medium heat. Add chilies and cook 1 minute. Add onion mixture to pan. Stir in fish sauce, coconut sugar, tamari, black pepper and cook 1 minute or until heated through.
3. Remove pan from heat stir in basil and lime juice.
4. Spoon mixture into lettuce leaves. Roll up and enjoy!
As the fat is drained after the chicken is cooked, the fat content is lower than reflected in the Nutrients table.
| Meat | 1.7 |
| Vegetables | 1.6 |
