Zesty Thai Chicken Lettuce Wraps

Heat coconut oil in a cast-iron skillet over medium heat.

In a small bowl combine hoisin sauce, soy sauce, coconut sugar, sea salt, black pepper and Sriracha (if using).

Add ground chicken into the hot skillet and cook until brown. Add scallions, carrots, bell pepper, water chestnuts, garlic and ginger. Cook until vegetables tender. Add the sauce mixture and cook another 5-10 minutes, to let the flavors meld. Remove from heat.

Serve the filling rolled up in the butter lettuce leaves. Makes 8 servings and is easily reheated for serving at a later date.

Adapted from Paula Lippert‎8 Week Run With Mark Macdonald – Recipe Collection.