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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken Lettuce Wraps Recipe

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This recipe for Chicken Lettuce Wraps is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. coconut oil
1 pkg. chicken breasts, cut into small pieces
3 cloves garlic, minced
1 T. fresh grated ginger
8 oz. fresh mushrooms, finely chopped
1/2 onion, finely chopped
2 T. Coconut Aminos Soy-Free Seasoning Sauce or soy sauce
2 medium carrots, grated
1/2 c. slivered almonds
Lettuce leaves of your choice (Romaine works well)

Non-Peanut Sauce:
3 T. almond butter
1 T. Coconut Aminos Soy-Free Seasoning Sauce or soy sauce
1 T. apple cider vinegar
1 T. toasted sesame oil
1 tsp. lime juice
1 garlic clove, crushed
Red pepper flakes (optional)
Directions:
Directions:
In a medium bowl, add all sauce ingredients and whisk until completely blended. Set aside.

In a large skillet, heat coconut oil over medium-high heat. Add chicken, garlic and ginger to skillet and saute 3-5 minutes, or until chicken is no longer pink. Add mushrooms, onion, celery and coconut aminos to the pan and continue to saute until onions are translucent. Remove from heat.

Spoon a small amount of chicken mixture into a lettuce leaf. Sprinkle grated carrot and slivered almonds on top of chicken mixture. Add a tablespoon of the non-peanut sauce over the top. Fold the leaf and enjoy.

 

 

 

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