Chicken Lettuce Wraps
Submitted by Jill Knight, Isagenix Trainer and Personal Trainer to the Coovers
- 1 pound chicken (cut into 1-inch pieces)
- 1 onion (diced)
- 1 garlic clove (minced)
- 1 orange bell pepper (diced)
- 5-6 white mushrooms (diced)
- 3 stalks celery (diced)
- 3 carrots (sliced)
- 2 tsp rice vinegar
- 1 tbsp coconut aminos
- ground ginger (to taste)
- 1 tsp red pepper flakes (crushed (optional))
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tbsp coconut oil
- 1-2 heads romaine lettuce
- 1/2 cup beans
- or 1/2 cup rice (cooked)
- Heat coconut oil in large skillet over medium heat.
- Add onion, celery, pepper, and garlic. Sauté for 2 to 3 minutes.
- Add chicken. Sauté for 4 to 5 minutes until brown, stirring frequently.
- Add bell pepper, mushrooms, and carrots. Sauté for 3 to 4 minutes, stirring frequently.
- Add rice vinegar, coconut aminos, ground ginger, and crushed red pepper flakes. Stir to coat.
- Season with sea salt and black pepper.
- Sauté another 2 to 3 minutes or until the chicken is cooked through.
- Transfer to a serving platter with lettuce.
- Spoon 2 tablespoons of chicken mixture into a lettuce leaf, fold over, and enjoy! Serve with beans or cooked rice.