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Satay Lettuce Wraps

['⅓ cup plus 1 tablespoon coconut aminos', '3 tablespoons natural almond butter', '1 tablespoon raw honey or pure maple syrup', '2 teaspoons toasted sesame oil', '¼ to ½ teaspoon sriracha hot sauce, to taste', '1 pound chicken or turkey breast, ground or cut into bite-size pieces', '1 red bell pepper, cored, seeded, and chopped', '1 cup finely chopped broccoli', '1 cup chopped purple cabbage', '1 cup shredded carrots', '8 green onions (white and green parts), chopped', '½ cup chopped jicama', '½ cup chopped celery', '4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well', '½ cup unsalted cashew pieces', 'Toasted sesame seeds or hemp seeds']

In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!

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