There are moments when craving certain foods can send you heading for your favorite take-out restaurant. But these wraps satisfy those cravings, are so much healthier than take-out, and are very easy to make. It's a win-win-win! This recipe is heart healthy, packed with nutrients, and has great flavor.
Yields1 ServingPrep Time20 minsCook Time25 minsTotal Time45 mins
2tbspavocado oil
2tbspbalsamic vinegar
1tbspsesame oil
2tbspcoconut aminosyou can also use braggs liquid aminos
2boneless, skinless, chicken breasts, thinly sliced if you can, use organic grass fed
¼cupgreen cabbagethinly sliced
¼cupgreen onionsthinly sliced at an angle
½cupmushroomsthinly sliced
3fresh cloves garlicgrated
1tspfresh gingergrated
½tspsea salt
½tspfresh cracked black pepper
¼cupcarrotsjulienne (for garnish)
1tbspsesame seeds(for garnish)
butter lettuce leaves
1
In a medium-sized bowl, add sesame oil, balsamic, aminos, ginger, garlic, salt, pepper and chicken. Mix and set aside.
2
Chop veggies.
3
In a large pan over medium heat, add avocado oil, onions and mushrooms. Sauté for 5 minutes, stirring gently.
4
Add chicken and cook to brown, about 8-10 minutes.
5
Add cabbage and reduce to low. Cover and let simmer for about 5 minutes, until cabbage is softened (stir every few minutes).
6
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.
7
NOTES: These make a great light lunch or snack. Also amazing for entertaining. Sometimes I’ll add a few extra veggies and place as toppings for guests to add as they wish. Sprouts, red cabbage, and chopped cashews are just a few of my faves!
Nutrition Facts
0 servings
Serving size
1 lettuce wrap
Ingredients
2tbspavocado oil
2tbspbalsamic vinegar
1tbspsesame oil
2tbspcoconut aminosyou can also use braggs liquid aminos
2boneless, skinless, chicken breasts, thinly sliced if you can, use organic grass fed
¼cupgreen cabbagethinly sliced
¼cupgreen onionsthinly sliced at an angle
½cupmushroomsthinly sliced
3fresh cloves garlicgrated
1tspfresh gingergrated
½tspsea salt
½tspfresh cracked black pepper
¼cupcarrotsjulienne (for garnish)
1tbspsesame seeds(for garnish)
butter lettuce leaves
Directions
1
In a medium-sized bowl, add sesame oil, balsamic, aminos, ginger, garlic, salt, pepper and chicken. Mix and set aside.
2
Chop veggies.
3
In a large pan over medium heat, add avocado oil, onions and mushrooms. Sauté for 5 minutes, stirring gently.
4
Add chicken and cook to brown, about 8-10 minutes.
5
Add cabbage and reduce to low. Cover and let simmer for about 5 minutes, until cabbage is softened (stir every few minutes).
6
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.
7
NOTES: These make a great light lunch or snack. Also amazing for entertaining. Sometimes I’ll add a few extra veggies and place as toppings for guests to add as they wish. Sprouts, red cabbage, and chopped cashews are just a few of my faves!
