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ORANGE BEEF LETTUCE WRAPS
3 tablespoons avocado oil
1 pound lean ground beef
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1/2 teaspoon red chili flakes
1 bunch green onions, sliced thin
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 leaves butter lettuce
1/2-1 cup crispy rice noodles
freshly ground sea salt and black pepper, to taste

• Bring oil to high heat in a wok or large frying pan.
• Saute chicken breasts for 4 to 5 minutes per side or done.
• Remove chicken from the pan and cool.
• Add shallots and green onions to pan sautéing until soft.
• Add water chestnuts, garlic, mushrooms and ginger, sautéing a few minutes more.
• Add stir fry sauce and stir until well blended.
• When chicken is cool, shred it as small as the mushrooms and water chestnuts pieces are.
• Add chicken into mixture, toss to blend and coat well.

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon rice wine vinegar

• Whisk together the soy sauce, brown sugar, and rice vinegar in a small bowl.

SPECIAL SAUCE
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons Bragg’s Liquid Aminos
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
3 tablespoons orange marmalade
2 cloves garlic, minced
1
2 teaspoons Siracha

• Whisk together the sugar and water in a small bowl until completely dissolved.
• Add liquid aminos, rice wine vinegar, lemon juice, sesame oil, hoisin sauce, orange marmalade and desired amount of Siracha whisking until well blended.

ASSEMBLY

• Serve each helping in a lettuce leaf.
• Top with a handful of crispy rice noodles.
• Pour Special sauce over the wraps.