LETTUCE WRAPS FOR 2

SPICY CHICKEN LETTUCE WRAPS

Ingredients:

For the marinade:  Combine 2 Tb. Wheat-free Tamari, 2 Tb. Sriracha hot sauce, 2 tsp. honey, 1/2 tsp. garlic powder, 1/4 tsp each salt and white pepper.

2 boneless, skinless chicken thighs, rinse and pat dry

1/2 c. chopped red onion

1/2 c. thinly sliced sweet peppers

1/2 c. sliced sugar snap pea pods

1 c. chopped baby bella mushrooms

2 Tb. coconut oil

Green leafy lettuce leaves

Directions:

Chop the chicken into bite-size pieces.  Place the chicken and marinade in a large zip-lock bag and marinate for at least 4 hours.  Heat oil in a saute' pan over medium heat.  Add all the veggies and cook for 3 minutes, stirring occasionally.  Turn the heat up to med-hi heat.  Add chicken and cook, stirring occasionally, for about 4 min. or until chicken is just cooked through.  Remove from heat and tranfer to a bowl.  Let cool for about 3-5 minutes.  Lay lettuce leaves on plates and place a scoop of the chicken mixture on each leaf.  Enjoy!