Ingredients
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1 teaspoon olive oil
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3 cups cooked chicken breasts, shredded (about 3 breasts)
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1 (8 ounce) can sliced water chestnuts (chopped)
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1 head boston lettuce (or iceberg works too)
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1 teaspoon fresh ginger, minced
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1 lime, juice of
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2 teaspoons chili-garlic sauce (Sriacha)
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2 tablespoons cilantro, chopped
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2 tablespoons teriyaki sauce
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1 garlic clove, chopped
Instructions
- Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb).
- Meanwile, Remove core from head of lettuce, then wash and dry leaves.
- Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well.
- Add to skillet and stir.
- Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito.
- Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.