Asian Chicken Portabella Wrap

Stuffed mushroom + lettuce wrap = a brilliant Asian Chicken Portabella Wrap recipe. These portabellas are the perfect wrap for an incredibly delicious and nutritious ground chicken and veggie filling that's filled with flavor. Thank you to Shannon from KISS in the Kitchen for this mouthwatering recipe!

chicken asian portabella wrapschicken asian portabella wraps

chicken asian portabella wraps

Asian Chicken Portabella Wrap


  • Prep Time:
  • Cook Time: 20 minutes
  • Yield: 4-6

Description

This flavorful Asian Chicken Portabella Wrap recipe is extremely simple and by using coconut aminos instead of soy sauce, the sodium is significantly lower than your typical Asian dish! Coconut aminos is a savory sauce made from the fermented sap of coconut palm then mixed with sea salt. It's a gluten-free seasoning sauce option and absolutely delicious. Thanks again to Shannon from KISS in the Kitchen for this tasty treat!

chicken asian portabella wraps

chicken asian portabella wraps


Ingredients

Ingredients:

  • 1 lb ground chicken
  • 6 Monterey Mushroom Portabella mushroom caps
  • 1 red pepper, chopped
  • 1 bunch chives, chopped, reserve handful for topping
  • 8 oz can of water chestnuts, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp sesame oil (2 Tbsp reserved for sauce)
  • 4 Tbsp coconut aminos
  • 2 1/2 Tbsp rice wine vinegar
  • 2 Tbsp maple syrup
  • 1 1/2 tsp Chinese five spice
  • 1 Tbsp chopped ginger or ginger paste
  • 1 Tbsp minced garlic

Instructions

1.) Preheat oven to 425°.
2.) Wash the mushrooms, pat dry, and remove the stem and the gills (I used a small spoon to remove the mushroom gills). 
3.) Coat mushrooms in avocado oil, place on a baking sheet and cook in oven for 15 minutes. 
4.) While mushrooms are roasting, cook the ground chicken with salt and pepper on medium-high heat for 4-5 minutes. 
6.) Add 1 Tbsp. sesame oil and chopped bell peppers to skillet with ground chicken and cook for additional 5-6 minutes until chicken is cooked through and peppers softened.
7.) Add water chestnuts to the skillet and cook for 1-2 minutes, then add chives. 
8.) While the chicken and vegetable mixture is finishing up cooking, make the sauce. Combine sesame oil, coconut aminos, rice wine vinegar, maple syrup, Chinese five spice, chopped ginger, and minced garlic in a bowl. 
9.) Pour sauce into the skillet, stir to combine and remove from heat.
10.) Remove mushrooms from the oven and set aside to cool. 
11.) Spoon chicken mixture into portabella mushroom caps, top with additional chives if desired and enjoy!

Notes

nutrition facts

Serves
Calories Per Serving:
% Daily Value
 
chicken asian portabella wraps
Monterey Mushrooms blue and white logo

Asian Chicken Portabella Wrap


  • Prep Time:
  • Cook Time: 20 minutes
  • Yield: 4-6

Description

This flavorful Asian Chicken Portabella Wrap recipe is extremely simple and by using coconut aminos instead of soy sauce, the sodium is significantly lower than your typical Asian dish! Coconut aminos is a savory sauce made from the fermented sap of coconut palm then mixed with sea salt. It's a gluten-free seasoning sauce option and absolutely delicious. Thanks again to Shannon from KISS in the Kitchen for this tasty treat!

chicken asian portabella wraps

chicken asian portabella wraps


Ingredients

Ingredients:

  • 1 lb ground chicken
  • 6 Monterey Mushroom Portabella mushroom caps
  • 1 red pepper, chopped
  • 1 bunch chives, chopped, reserve handful for topping
  • 8 oz can of water chestnuts, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp sesame oil (2 Tbsp reserved for sauce)
  • 4 Tbsp coconut aminos
  • 2 1/2 Tbsp rice wine vinegar
  • 2 Tbsp maple syrup
  • 1 1/2 tsp Chinese five spice
  • 1 Tbsp chopped ginger or ginger paste
  • 1 Tbsp minced garlic

Instructions

1.) Preheat oven to 425°.
2.) Wash the mushrooms, pat dry, and remove the stem and the gills (I used a small spoon to remove the mushroom gills). 
3.) Coat mushrooms in avocado oil, place on a baking sheet and cook in oven for 15 minutes. 
4.) While mushrooms are roasting, cook the ground chicken with salt and pepper on medium-high heat for 4-5 minutes. 
6.) Add 1 Tbsp. sesame oil and chopped bell peppers to skillet with ground chicken and cook for additional 5-6 minutes until chicken is cooked through and peppers softened.
7.) Add water chestnuts to the skillet and cook for 1-2 minutes, then add chives. 
8.) While the chicken and vegetable mixture is finishing up cooking, make the sauce. Combine sesame oil, coconut aminos, rice wine vinegar, maple syrup, Chinese five spice, chopped ginger, and minced garlic in a bowl. 
9.) Pour sauce into the skillet, stir to combine and remove from heat.
10.) Remove mushrooms from the oven and set aside to cool. 
11.) Spoon chicken mixture into portabella mushroom caps, top with additional chives if desired and enjoy!

Notes

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