{thai chicken lettuce wraps}

Here is another recipe using Soy Vay's Veri Veri Teryaki Sauce.

Early this week I posted an Asian Chopped Salad recipe using that same yummy sauce.

Lettuce is a great substitute for tortillas, buns, taco shells, etc...  That was my tip of the week a couple of weeks ago on my Facebook page Stronger With JenG.

This recipe is high on the sodium, so be aware. Steamed broccoli and cauliflower make a great companion side with these wraps.

Thanks to Food.com for the original recipe this was adapted from!

Choose.STRONGER! ~ ♥ JenG
 
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{thai chicken lettuce wraps}

1 tsp coconut oil

3 cups of shredded chicken (about 3 breasts)

2 cloves of garlic, minced

2 tsp of grated ginger

2 limes, juiced

2 tsp chili-garlic sauce

4 Tbsp teriyaki sauce

4 Tbsp chopped fresh cilantro

1 head of boston or bib lettuce

Shredded carrots

Heat coconut oil in a large skillet over medium heat. While skillet is heating, add garlic, ginger, lime juice, chili garlic sauce, teriyaki sauce, and cilantro in a bowl and whisk to combine. Once skillet is hot, add cooked, shredded chicken and heat until warmed. Then add sauce and cook until heated through. Serve chicken on lettuce leaf and top with shredded carrots.

Note: Steamed broccoli and cauliflower is a great  complimenting side dish.