For the chicken lettuce wraps I sautéd 3 green onions but saved the dark greens for the end in sesame oil and avocado oil. I added in half a pound of ground chicken let brown. I added a few teaspoons ofThai ginger salt, a teaspoon of Calabrian chili paste, teaspoon of garlic chili paste, SF rice wine vinegar, 2 drops of oooflavors garlic oil and a big splash of coconut aminos. Toss and remove from heat.
For the broccoli slaw I used 1/4 a cup of a garlic flavored aioli mayo, a few splashes of SF rice win vinegar, 3 teaspoons of swerve powdered sugar, the juice of half a lime, a splash of coconut aminos and some ginger powder. Mix then add 3/4 of a bag of broccoli slaw. This one had cabbage, cauliflower and broccoli in it. A few carrots but I kinda picked them out but left a few. Toss and let meld in the fridge.
For the peanut sauce I’ve made this before but cut it down for a smaller serving. https://www.ketoconnect.net/low-carb-peanut-sauce/
Top each butter lettuce cup with some of the chicken, the slaw, a few slices of cucumber and chopped green onions and cashews. I also added cilantro after the picture. 😋