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Teriyaki Chicken Lettuce Wraps

Quick, gluten free and teriyaki chicken wraps
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Total Time 20 mins
Course Main Course
Servings 6

Ingredients
  

  • 1 lb chicken breast boneless, skinless
  • 1 tbsp coconut oil
  • 1 head lettuce
  • 1/2 tsp salt & pepper

Teriyaki Sauce

  • 1/4 cup coconut aminos or Bragg's liquid aminos
  • 1 red chilli
  • 1 tbsp fresh grated ginger
  • 1 tbsp minced garlic
  • 3 tbsp honey

Toppings

  • 2 carrots, peeled into thin strips
  • 1 green onion
  • 1 tbsp sesame seeds
  • 3 tbsp cashews

Instructions
 

  • Add the coconut oil to a pan or skillet and warm on a medium high heat. When the oil is melted and hot add the chicken and cook for 5-7 minutes until cooked through. Remove the chicken from the pan and set aside for a few minutes as you make the sauce
  • Add the chilli, garlic and ginger to the pan and cook one minute, stirring constantly.
  • Add the honey and coconut aminos. Stir well and bring the sauce to a boil then reduce the heat down to medium-low or until it's only simmering. Let cook about 5 more minutes. Stir frequently to prevent burning. The sauce should reduce down and turn into a thick glaze. Add the chicken back to the pan and toss. Cook for another minute with the chicken in the sauce then remove from the heat.
  • Add a few spoonfuls of the chicken mixture into each lettuce cup and top with shredded carrot, green onions, sesame seeds and cashews and serve.