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Gluten Free Lettuce Wraps

1 tbsp sesame oil

1 lb ground chicken

8 oz canned and sliced water chestnuts

8 oz crimini mushrooms, diced

1 head of romaine lettuce

1/4 C GF Hoisin Sauce

1 tbsp Tamari

1 tbsp coconut aminos

1 tbsp rice vinegar

1/2 tbsp sesame oil

2 tsp fresh ginger

5 garlic cloves

In a skillet, add 1 tsp sesame oil and brown chicken. While meat is rowning , combine hoisin sauce, tamari, coconut aminos, rice vinegar, sesame oil, ginger and garling into a blender and blend until smooth. Once chicken is browned, add in water chestnuts and mushrooms. Reduce heat to medium and add sauce. Mix well to incorprate and let simmer for 5 minutes. Scoop onto lettuce leaves and enjoy!

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