Ingredients

• ⅓ cup plus 1 tablespoon coconut aminos
• 3 tablespoons natural almond butter
• 1 tablespoon raw honey or pure maple syrup
• 2 teaspoons toasted sesame oil
• ¼ to ½ teaspoon sriracha hot sauce, to taste
• 1 pound chicken or turkey breast, ground or cut into bite-size pieces
• 1 red bell pepper, cored, seeded, and chopped
• 1 cup finely chopped broccoli
• 1 cup chopped purple cabbage
• 1 cup shredded carrots
• 8 green onions (white and green parts), chopped
• ½ cup chopped jicama
• ½ cup chopped celery
• 4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well
• ½ cup unsalted cashew pieces
• Toasted sesame seeds or hemp seeds

Instructions

1. In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
2. In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
3. Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!