Chicken Lettuce Tacos with Ginger and Hoisin

I serve these with julienned red and yellow peppers, cucumber sticks, cilantro and sliced radish — as well as Sriracha, for those who like extra spice. You can substitute ground turkey or pork for the chicken, and make it gluten-free by using glutenfree hoisin and coconut aminos or tamari (instead of soy sauce).

Makes 6-8 servings

1 tablespoon organic avocado oil (any neutral-flavored oil is fine) 2 pounds ground dark-meat chicken 4 green onions, white and green parts sliced thin, about 1 cup 2 large carrots, diced (about 2 cups) ½ cup reduced-sodium soy sauce or tamari 2 tablespoons hoisin sauce 1 tablespoon fresh ginger, about a 2-inch section, grated on a microplaner 1 tablespoon water 2 teaspoons sesame oil 1 large head bib or butter lettuce, washed, dried and leaves separated ¼ cup roughly chopped cilantro

Instructions: In a large sauté pan over medium-high heat, warm the avocado oil and brown the ground chicken, breaking it up into pieces. When it’s almost cooked through, add the green onions and carrots and sauté with the chicken for about 2-3 minutes.

In a bowl, stir together the soy sauce, hoisin, ginger, water and sesame oil. Pour over the chicken mixture in the pan, cover and simmer for 5-7 minutes, until carrots are soft. To assemble each chicken wrap: Top a lettuce leaf with about ¼ cup of chicken mixture and sprinkle with cilantro.