Paleo Lettuce Wraps


1-1/2 pounds boneless skinless chicken breasts, cubed 
1 tablespoon plus 1-1/2 teaspoons coconut oil, divided 
3/4 cup chopped fresh mushrooms 
1 can (8 ounces) water chestnuts, drained and diced 
1 tablespoon minced fresh gingerroot 
2 tablespoons vinegar 
3 tablespoons tamari (wheat-free soy sauce)
1/2 teaspoon garlic powder 
1/4 teaspoon crushed red pepper flakes 
1-1/2 cups shredded carrots 
1/2 cup julienned green onions 
12 Bibb or Boston lettuce leaves 
1/3 cup sliced almonds, toasted

In a large nonstick skillet, cook chicken in 1 tablespoon coconut oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

In a small bowl, whisk the vinegar, tamari, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.

Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.

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