Gluten Free Recipe: Spicy Chicken Lettuce Cups

I don’t know about you, but I’m sick of salads! There I said it. Another way you can use up that lettuce that you bought from the store or came in your CSA box?

These amazing spicy chicken lettuce cups!

They are gluten free, low carb, and I top mine with organic Smoked Chili Lime Pepitas and organic carrots for extra crunch. This past weekend, I tried out this recipe and it was two thumbs up. I used organic chicken breast I had stored in my freezer, but you can use any meat or meat alternative. If you’d like to make it vegan, all you would need to do is sub the chicken for tofu since the marinade is already vegan.

I hope you enjoy this fun & easy recipe!

 

Ingredients

2 organic, free range, boneless, skinless chicken breasts

2 organic green onions

2 organic portobello mushrooms (can use any mushrooms you’d like)

Any type of organic green lettuce with large leaves, I used butter lettuce

2 cups organic shredded carrots

2 cloves of garlic

Oil for the pan (I used olive oil)

 

Marinade

1 cup organic coconut aminos (or soy sauce if you’re not worried about gluten)

2 tbsp organic maple syrup

2 tbsp sesame oil

2 tsp red pepper flakes

1 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder

 

Directions

Chop your chicken breast into small pieces, the smaller the better! Heat your pan with some oil under medium heat and slice your garlic. Throw the garlic and chicken in the pan and cook your chicken until almost cooked through. While the chicken is cooking, make your marinade. In a medium bowl, add coconut aminos, maple syrup, sesame oil, red pepper flakes, garlic powder, black pepper, and onion powder. Whisk together until completely mixed. Slice your mushrooms in small pieces and dice your green onions (only the white and light green parts).

Once the chicken is pretty much cooked, throw in the mushrooms and onions into the pan. Then immediately pour sauce into pan. Bring heat down to medium low and let simmer for 5 minutes. If there is a lot of sauce in your pan, put heat up to medium high again and let the sauce steam out (approximately 3 minutes). Once you get the chicken to a consistency that you like (not soupy, but not burnt, turn off the heat.

Rinse your lettuce leaves under cold water and gently pat dry. Arrange lettuce leaves onto a plate and spoon in about three spoonfuls of chicken and mushroom mixture. Top the lettuce cup with shredded carrots (I bought mine pre-shredded) and sprinkle Ocean Ranch Organic Smoked Chili Lime Pepitas on top. Voila! You have a healthy dinner in no time.