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Chicken Lettuce Wraps

Recipe courtesy of Loshusan Supermarket
contributor: Loshusan Supermarket

Chef's Note:


Ingredients

2 tbsp. avocado oil

 2 tbsp. balsamic vinegar

 1 tbsp. sesame oil

 2 tbsp. liquid aminos

 2 boneless, skinless, chicken breasts, thinly sliced if you can, use organic grass fed

 ¼ cup green cabbage thinly sliced

 ¼ cup green onions thinly sliced at an angle

 ½ cup mushrooms thinly sliced

 3 fresh cloves garlic grated

 1 tsp fresh ginger grated

 ½ tsp Celtic sea salt

 ½ tsp fresh cracked blacked pepper

 ¼ cup carrots julienne (for garnish)

 1 tbsp. sesame seeds(for garnish)

 butter lettuce leaves

Method

In a medium-sized bowl, add sesame oil, balsamic, aminos, ginger, garlic, salt, pepper and chicken. Mix and set aside.

Chop veggies.

In a large pan over medium heat, add avocado oil, onions and mushrooms. Sauté for 5 minutes, stirring gently.

Add chicken and cook to brown, about 8-10 minutes.

Add cabbage and reduce to low. Cover and let simmer for about 5 minutes, until cabbage is softened (stir every few minutes).

Rinse butter lettuce and pat dry with clean kitchen towel. Pull apart leaves and place on platter. Add 1-2 Tbsp. of mixture in center of lettuce and top with carrots and sesame seeds.


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