Chicken and Mushroom Lettuce Cups


  •  ¼ lb. chicken breast, chopped
  • 1 tbsp. coconut oil
  • 1 garlic clove, minced
  • 1 cup portabella mushrooms, chopped
  •  ½ cup cabbage, chopped
  •  1 green onion, minced
  •  1 tsp. soy sauce or coconut aminos
  •  Pinch of red pepper flakes
  •  Salt and pepper, to taste
  •  2 or 3 large lettuce leaves


1.) Heat coconut oil in a large nonstick skillet over medium heat. Add

garlic, and cook for 2 minutes. Add mushrooms and chicken; cook

for 8 minutes, stirring occasionally. Add shredded cabbage, kosher

salt, pepper, and red pepper; cook for 5 minutes or until cabbage


2.) Remove from heat, and stir in onions and soy sauce.

3.) Spoon about 3 tablespoons chicken mixture into each lettuce leaf.

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