SPICY CHICKEN LETTUCE WRAPS
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
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!