Use diced chicken breasts or thighs for the filling. Round out the filling with some diced mushrooms, bell pepper, garlic, and ginger. Use romaine or butter lettuce with small heads and fresh outer leaves.


    • 1 lb chicken (cut into 1-inch pieces)
    • 1 onion (diced)
    • 1 garlic clove (minced)
    • 1 orange bell pepper (diced)
    • 5-6 white mushrooms (diced)
    • 3 celery stalks (diced)
    • 3 carrots (sliced)
    • 2 tsp rice vinegar
    • 1 tbsp coconut aminos
    • Ground ginger to taste
    • 1 tsp crushed red pepper flakes (optional)
    • 1 pinch of sea salt and black pepper
    • 2 tbsp coconut oil
    • 1-2 heads romaine lettuce
    •  ½ cup beans or ½ cup cooked rice


    1. Heat coconut oil in large skillet over medium heat.
    2. Add onion, celery, pepper, and garlic. Sauté for 2 to 3 minutes.
    3. Add chicken. Sauté for 4 to 5 minutes until brown, stirring frequently.
    4. Add bell pepper, mushrooms, and carrots. Sauté for 3 to 4 minutes, stirring frequently.
    5. Add rice vinegar, coconut aminos, ground ginger, and crushed red pepper flakes. Stir to coat.
    6. Season with sea salt and black pepper.
    7. Sauté another 2 to 3 minutes or until the chicken is cooked through.
    8. Transfer to a serving platter with lettuce.
    9. Spoon 2 tablespoons of chicken mixture into a lettuce leaf, fold over, and enjoy! Serve with beans or cooked rice.

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