Lettuce wraps that count as a meal are the perfect mid-week menu change up. I remember making this recipe all the time for the babies because I just gave them the veg and protein, then had the full version for us. It’s healthy and light, but hearty enough to satisfy. You could also serve over rice or cauliflower rice to switch it up. Love these recipes from the archives!

Serves 4

For Filling
3 large sweet potatoes, diced
olive oil
salt & pepper
1 onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1 teaspoon fresh ground ginger (optional)
1.25 lbs ground chicken
1 can diced water chestnuts (Asian food section)

For Sauce
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar (Asian food section)
1 tablespoon agave nectar or honey
2 tablespoons dark sesame oil (Asian food section)
For Serving
Bib or iceberg lettuce leaves
chopped scallion
chopped cilantro
hot sauce like sriracha

Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)

In a small bowl, whisk together the sauce ingredients. Set aside. ▫️
Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot, add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce. cook until warmed through and well combined. Turn off the heat.

To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste.

Note: You could make the filling in advance and then reheat later.