High Protein Weeknight Chicken Lettuce Wraps (Paleo)

1. In a small bowl, mix together ingredients for the cooking sauce (1/4 cup coconut aminos, 2 tsp toasted sesame oil, 1 tsp rice vinegar, 1 Tbsp tahini, 2 tsp freshly grated ginger, 1 Tbsp sriracha) and set aside.
2. Heat a large skillet over medium heat and warm 1 Tbsp olive oil. When oil is hot, add 1 large shallot and cook for 2-3 minutes, then add 2 cloves minced garlic and cook until fragrant (do not burn).
3. Add 1 lb ground chicken and cook until browned. Add 1/2 cup shredded carrots and cook another 2-3 minutes.
4. Pour the cooking sauce into the chicken mixture, then add 1 chopped 8oz can water chestnuts and 4 Tbsp sliced green onions. Cook for 3-4 minutes, stirring constantly. Season with salt and pepper to taste and set aside.
5. Mix all ingredients together for the dipping sauce (1/4 cup coconut aminos, 1.5 tsp toasted sesame oil, 1 tsp rice vinegar, 1 Tbsp sriracha, 1 Tbsp sliced green onions, 1 tsp honey).
6. Fill 1 head butter lettuce cups with the chicken mixture and dip in the prepared sauce!