Persian Lettuce Wraps

Serves 4
Ingredients
1 tablespoon coconut oil
1 pound ground chicken (or any meat alternative can be used)
1 medium onion, thinly diced
1 tablespoon garlic, minced
1 tablespoon rice wine vinegar
¼ cup pomegranate molasses
¼ cup carrots, diced
1 tablespoon oyster sauce
1 can (8 ounces) water chestnuts, washed and drained and finely chopped
3 teaspoons sriracha sauce
1 small bunch scallions, chopped
¼ teaspoon salt
2 teaspoons ginger, minced
2 cups diced portobello mushrooms
1 cup diced white mushrooms
1 head bibb lettuce

In a medium skillet heat coconut oil until melted. Add ground chicken and cook until golden brown. Using a wooden spoon break the chicken apart while it’s cooking into small pieces. Add onion. Allow onion to become a golden brown, then add mushrooms, garlic, ginger. Allow another 2-3 mins of cooking (or when mushrooms have cooked) and then add pomegranate molasses, sriracha, rice wine vineger, oyster sauce, and carrots. Coat the mixture well with the sauces and cook additional 3-5 mins. Add water chestnuts, scallions, and salt. Cook on low/medium heat for additional 5 mins while mixing occasionally. Serve on top of bibb lettuce.