Recipe makes 4 servings.
Approximate Cook Time: 25 minutes
|1||pound(s)||chicken breast(s), boneless, skinless|
|12||lettuce leaves, Bibb or Romaine|
|4||cabbage leaves, Napa, thinly chopped|
|1||head(s)||broccoli, finely chopped, about 1 cup|
|3||medium||onion(s), green, thinly sliced|
|2||tablespoon(s)||coconut aminos, (taste like soy sauce)|
|1||medium||lime(s), juiced, (about 2 tablespoons)|
|2||medium||garlic clove(s), minced|
- Grill chicken breasts and dice into 1/2 inch cubes.
- Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers).
- Fill with chicken, broccoli, napa cabbage, carrots, green onions and cilantro.
- Drizzle with Thai Sauce.
- Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving.