NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Carrots

0.25 cup Water chestnuts

2 tbsp Green onions

1 tbsp Honey

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Garlic

0.5 tsp Ginger

0.25 tsp Red pepper flakes

4 large Butter lettuce leaves

2 tbsp Cashews

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, tamari, rice vinegar, minced garlic, grated ginger, and red pepper flakes to create the sweet chili sauce.

• 2

  Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and fully cooked through.

• 5

  Add the diced red bell pepper, shredded carrots, and diced water chestnuts to the pan, sautéing for an additional 2-3 minutes until the vegetables are slightly softened but still crisp.

• 6

  Pour the prepared sweet chili sauce over the chicken and vegetable mixture.

• 7

  Toss everything together for 1-2 minutes until the sauce reduces and forms a thick, sticky glaze that coats the chicken.

• 8

  Remove the skillet from the heat and stir in the sliced green onions.

• 9

  Carefully spoon the warm chicken mixture into the centers of the butter lettuce leaves.

• 10

  Garnish each wrap with chopped cashews and sesame seeds for added texture and serve immediately.