Chicken Lettuce Wraps


INGREDIENTS
  • 1 - 1/2 pounds boneless skinless chicken breast, cubed
  • 1 Tbsp coconut oil
  • 3/4 Cup chopped fresh mushroom
  • 1 Diced yellow pepper
  • 1 Tbsp fresh ginger
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp Braggs liquid amino
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 1 - 1/2 Cup shredded carrots
  • 1/2 Cup julienned green onions
  • 12 Butter or Boston lettuce leaves
  • 2 Sliced avocado

DIRECTIONS
  1. In a large nonstick skillet melt coconut oil and cook chicken, about 3 minutes and drain.  Add the mushrooms, peppers and ginger to the skillet and cook for an additional 4 - 6 minutes or until chicken is no longer pink.  Drain and set aside.
  2. In a small bowl whisk the vinegar, Braggs, garlic powder, red pepper flakes, carrots, and onions.  Add to the chicken and mushroom skillet and lightly toss together.
  3. Serve on lettuce wraps with a side of avocado.