Chicken Lettuce Wraps
Submitted by Jill Knight, Isagenix Trainer and Personal Trainer to the Coovers
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 pinch black pepper
- 1 pinch sea salt
- 2 tsp rice vinegar
- 1 tbsp coconut aminos
- 3 stalks celery (diced)
- 2 tbsp coconut oil
- 1 onion (diced)
- 3 carrots (sliced)
- 1 clove (minced)
- 1 pound chicken (cut into 1-inch pieces)
- 1 orange bell pepper (diced)
- 5-6 white mushrooms (diced)
- ground ginger (to taste)
- 1 tsp red pepper flakes (crushed (optional))
- 1-2 heads romaine lettuce
- 1/2 cup beans
- or 1/2 cup rice (cooked)
- Carbohydrate 1.6866425 g
- Cholesterol 0 mg
- Fat 6.82908 g
- Fiber 0.7910000218153 g
- Protein 0.4218 g
- Saturated Fat 5.8884375 g
- Serving Size 1 1 serving (150g)
- Sodium 1164.2595 mg
- Sugar 0.8956424781847 g
- Trans Fat 0.408132499999999 g
- Calories 66 calories
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.
