EGG ROLL in a BOWL LETTUCE WRAPS

CHICKEN INGREDIENTS

2LBS Ground Chicken

1 Cup Sliced Carrots

½ Cup Diced Mushrooms

1 Cup Peas

¼ Cup Coconut Aminos

1 Tablespoon Coconut Sugar

½ Tablespoon Sesame Oil

½ Teaspoon Pink Salt

½ Teaspoon Sriracha

SAUCE INGREDIENTS

4 Tablespoons Coconut Aminos

1 Tablespoon Coconut Sugar

2 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Toasted Sesame Oil

1 Teaspoon Garlic Powder

WRAP INGREDIENTS

Lettuce Leaves

1 Cup Cashews

Handful Cilantro Chopped

ASSEMBLY

1. In a large frying pan add the ground chicken.  Sauté and cook through over medium heat, stirring often. 
2. Make the chicken sauce by adding the ¼ cup coconut aminos, 1 Tablespoon of coconut sugar, ½ Tablespoon of sesame oil, ½ teaspoon pink salt, and ½ teaspoon of sriracha to a small bowl.  Mix until fully combined. 
3. Add the sauce mixture, carrots, mushrooms, and peas to the chicken.  Mix until fully combined.
4. Continue cooking until the sauce has caramelized. 
5. While the chicken is cooking, make the sauce by adding all of the ingredients to a small bowl. 
6. When the chicken is done, top the lettuce leaves with the chicken, cashews, cilantro, and drizzle with the sauce. 
7. ENJOY!