The wonderful mix of flavors makes these lettuce wraps bright and crisp— but it’s so hearty you won’t miss the carbs at all.
1 1/2 Tbsp. coconut oil
1 lb. chicken breast, cubed into 1/2 inch pieces
1/4 cup cleaned and chopped shiitake mushrooms
2 cloves garlic, minced
2 tbsp. chopped cilantro
1 Tbsp. hot sauce
1 Tbsp. fat free walnut vinaigrette
1 avocado, peeled, pitted and diced
Salt and pepper to taste
8 romaine lettuce leaves, washed and dried
2 tbsp. diced chives
1 tbsp. chopped parsley
2 Tbsp. walnuts, chopped
Place a metal or glass bowl in the freezer.
Put a pan on medium-high heat and add the coconut oil. Put the chicken in the pan and cook while stirring frequently until pieces begin turning opaque, for about 2 minutes.
Add the mushrooms and continue tossing and cooking until they begin to soften and brown.
Add the garlic, cilantro, hot sauce, vinaigrette and lime juice. Cook for about 7 to 10 minutes, until it all begins browning and caramelizing.
Transfer the mixture to the cold bowl to stop the cooking process. Add the avocado and carefully mix to avoid the avocado from breaking down. Taste and add salt and pepper as desired.
Divide the mixture onto the lettuce leaves. Sprinkle with chives, parsley and walnuts. Two wraps per serving.
Photo: Tiger Lilly Fort Collins