Chicken Lettuce Wraps
Makes 6 servings.
Filling:
2 Tbsp. coconut oil
Garnish:
¼ cup chopped scallions, white and green parts
1 pound cooked (boiled, baked, or grilled), boneless and skinless
chicken breasts, chopped
Fresh cilantro, optional
½ cup chopped onions
To serve:
Romaine lettuce leaves
1 cup drained, chopped water chestnuts (canned are fine)
¼ cup coconut amino or soy sauce
1 Tbsp. coconut sugar
2 Tbsp. fresh lime juice
1 Tbsp. grated fresh ginger
1 tsp. minced garlic
Pinch red pepper flakes
126 | Eydis Magazine
Heat a skillet over medium-high until hot. Add all onions and sauté
for 2 minutes. Add the remaining filling ingredients and sauté until
hot.
Serve the chicken immediately with lettuce leaves, with scallions and
cilantro sprinkled over (and extra coconut aminos or soy sauce on
the side).