1 pound ground chicken or turkey
1 chopped onion
1 1/2 cups mushrooms
1 can water chestnuts (chopped)
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
pinch red pepper flakes (optional)
1/4 cup chopped cashews
1 head iceberg lettuce*
Heat the coconut oil in a large skillet over medium heat. Add the onion and mushrooms and cook for 5 minutes. Add the ground chicken or turkey. Cooked until browned all the way through. Add the water chestnuts, Dijon mustard, honey, pepper, salt, garlic powder, and red pepper flakes. Stir to combine and cook for an additional 5 minutes. Remove from heat and stir in cashews.
While the chicken mixture is cooking, prep the lettuce. Remove the core and first couple of layers of lettuce and discard. Carefully remove each additional layer of lettuce without tearing to make lettuce cups. Rinse and dry the lettuce pieces. If there are any really large pieces, cut them in half.
Take 1 lettuce cup and fill it with about 1/4 to 1/3 cup of chicken mixture depending on the lettuce cup's size. Wrap the lettuce around the mixture like you would a burrito. Serve with brown rice.