Another light, summer meal coming at you…chicken lettuce wraps!


What You Need:

1.5lbs of Chicken Breasts, cut into bite-size pieces (or whatever amount you want)

1.5 cups of matchstick carrots

1 bag of Mini Bell Peppers, sliced

1.5 cups of Portobello Mushrooms, chopped

1 Red Onion, chopped

Bib Lettuce

2.5 tbsp of Brown Sugar (if you don’t want as sweet, reduce amount)

1.5 tbsp of Coconut Aminos

Hot Sauce, optional

Salt & Pepper

Olive Oil Spray


In a large pan, over medium-high heat, spray with olive oil spray and add in your chicken. Season chicken with salt and pepper. Once it has almost cooked through add in your peppers and onion and sauté. Once those begin to become translucent add in your carrots and mushrooms. Season veggies each time you add them to the pan, with salt and pepper.

When everything begins to brown slightly, stir in your brown sugar and coconut aminos. Reduce heat to medium-low and let the flavors work together for 5 minutes or longer.

That’s it! Scoop your mixture into your bib lettuce. I like to add a couple more dashes of the coconut aminos to mine, and Ryan likes to add some hot sauce.

As a side I grilled up some pineapple, and added to white rice with a little lime juice and fresh cilantro.

Also, if you want to skip the lettuce wraps, this makes a great stir-fry over rice.


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