Shredded Chicken Lettuce Wraps

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Step 1

to cook the chicken, season 1 pound of chicken breast generously with salt, pepper, garlic powder, and paprika and drizzle with olive oil before baking on 400 degrees for 30 minutes. let cool before shredding the chicken.

Step 2

in a large skillet over medium heat, add the olive oil, coconut aminos, maple syrup, and sriracha. bring to a simmer, then add in the ginger and season with salt and pepper.

Step 3

let cook, stirring constantly, for about 3 minutes, then add in the shredded chicken and the shredded carrots. mix well and reduce heat to low. cook for 5 more minutes to allow the flavors to combine, then remove from heat.

Step 4

prep the lettuce wraps but cutting off the ends of the romaine and removing each layer for the “wrap.” transfer the shredded chicken mixture into the romaine and top it off with sliced avocado, green onions, and sesame seeds if desired.

Step 5

serve immediately or store the chicken and lettuce separately in the fridge for up to 4 days until ready to serve.

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