Ingredients:

For Wraps:

• 1/4 hoisin sauce
• 2 Tablespoons tamari
• 1 Tablespoon sesame oil
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon grated ginger
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 lb. ground chicken
• 2 green onions, chopped
• 8 ounces canned water chestnuts, drained and rinsed
• 1/4 cup peanuts
• 12 large romaine lettuce leaves

For Dressing:

• 1/2 Tablespoon maple syrup
• 1/2 Tablespoon natural almond butter
• 1 clove garlic, minced
• 1/4 teaspoon grated ginger
• 1 medium lime, juiced
• 1 teaspoon tamari
• 2 Tablespoons olive oil

Instructions:

1. Make the sauce for the chicken. In a small bowl, mix together the tamari, hoisin sauce, rice vinegar, sesame oil, ginger and garlic. 
2. Next, chop the red bell pepper and water chestnuts into small pieces. Slice the green onions and chop the peanuts.
3. Heat a large skillet over medium heat and add in the cooking oil. Once the oil is heated, add in the ground chicken and cook until browned.
4. Add in the red bell pepper and water chestnuts into the skillet and sauté for 2 minutes.
5. Pour the sauce mixture into the skillet and mix well. Cook for a couple more minutes and allow the sauce to soak into the chicken and vegetables. Remove from the heat and top with green onions and peanuts.
6. Next, make the dressing, combine the maple syrup, almond butter, garlic, ginger, lime juice, tamari, and oil. Whisk together and set aside.
7. Serve 1/3 cup of the chicken and vegetables inside each lettuce wrap, top with some dressing and enjoy!