Chicken Lettuce Wraps

 

2 lbs. ground chicken, browned

4 cloves garlic, minced

1/2 cup minced sweet yellow onion

4 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., natural crunchy peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. kosher salt

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

8-oz. can sliced water chestnuts, drained, rinsed, chopped

3 green onions, sliced

12 good-sized pieces of iceberg lettuce, rinsed and patted dry

 

In the crock, combine the ground chicken, garlic, yellow onion, soy sauce or liquid aminos, peanut butter, vinegar, sesame oil, salt, red pepper flakes, and black pepper. Cover and cook on low for 2-3 hours. Add in water chestnuts and green onions.  Cover and cook 15 more minutes. Serve with a heaping spoonful in each piece of iceberg lettuce.