Chicken Lettuce Wraps - $6.00

For Wraps:

8 oz can water chestnuts, drained            $1.00

1 cup sliced mushrooms                             $1.00

5 scallions                                                     $0.25

3 Tbs soy sauce

2 Tbs Splenda (or sugar)

½ Tsp blackstrap molasses

1 ½ Tsp minced garlic

1 ½ Tsp rice vinegar

3 Tbs oil

1 pound ground chicken (or turkey)        $2.50

Iceberg or leaf lettuce                                $0.25

Total (includes $1 for misc and dipping sauce)                                                        $6.00

For Dipping Sauce:

¼ cup Spenda (or sugar)
¼ cup water
2 Tbs soy sauce
2 Tbs rice vinegar
2 Tbs sugar-free ketchup (or ketchup)
1 Tbs lemon juice
¼ Tsp sesame oil
2 Tsp dry mustard
2 Tsp Wasabi Powder or Paste

This is a low carb recipe that we love in our house! If you want to make it less low carb replace the Splenda with Sugar and leave out the molasses.

For Wraps:

Place the water chestnuts, mushrooms, and scallions in your food processor with the chopping blade in place. Pulse just enough to chop everything to a medium consistency.

Combine the soy sauce, Splenda, blackstrap molasses, garlic, and rice vinegar. Set aside.

Heat the oil in a wok or large skillet over highest heat. Add the chicken and stir-fry, breaking it up as it cooks. When about half of the pink is gone from the chicken, add the chopped vegetables and stir-fry everything together for a few more minutes. When the chicken is cooked through, stir in the seasoning mixture and let everything cook together for just another minute or so. 

To eat place large spoonful into a piece of iceberg lettuce and drizzle with dipping sauce if desired.

For Dipping Sauce:

Combine all ingredients together in bowl and mix with a whisk.