These chicken lettuce wraps are packed with Asian flavors. If you ever have a friend tell you that paleo and gluten-free are boring and that they couldn’t be on such a diet, serve them these lettuce wraps and watch the lightbulb turn on. There is no shortness of taste here.
• Hands-On Time: 15 minutes
• Cook Time: 7 minutes
Serves 4
Ginger Aioli
1/4 cup mayonnaise
1/2 teaspoon minced ginger
1/8 teaspoon hot sauce
1/2 teaspoon lime juice
Lettuce Wraps
1 tablespoon sesame oil
1 pound ground chicken
1/3 cup chopped green onions
3 cloves garlic, minced
5 ounces shiitake mushrooms
1 tablespoon minced fresh ginger
1/4 cup coconut aminos
1 teaspoon Dijon mustard
1 tablespoon sriracha
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 cup water
12 Bibb lettuce leaves
1/4 cup slivered almonds
1 In a small bowl, whisk together Ginger Aioli ingredients. Refrigerate covered until ready to use.
2 Press the Sauté button on the Instant Pot® and heat sesame oil. Add chicken and onions; stir-fry 4–5 minutes until onions are translucent. Transfer mixture to a 7-cup glass bowl. Stir in garlic, mushrooms, ginger, coconut aminos, mustard, sriracha, honey, salt, and pepper.
3 Add water to the Instant Pot® and insert trivet. Set bowl with chicken mixture on trivet. Lock lid. Press the Manual or Pressure Cook button and adjust time to 2 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
4 Serve chicken mixture warm with lettuce leaves, slivered almonds, and Ginger Aioli on the side.