4-5 chicken breasts
3 tbsp of Tamari Wheat Free soy sauce
1/2 cup chicken broth
garlic powder to taste
2 zucchini diced
6-8 mushrooms diced
1 head iceberg lettuce cored and leaves removed for wraps
Shredded green or purple cabbage
1 red bell pepper finely chopped
3 green onions chopped
1 can water chestnuts diced
sliced or slivered almonds
2 – 3 carrots finely chopped
I like to cook the chicken in the crock pot on low for 6 hours or until falling apart. Place the chicken in the crock pot and cover with garlic powder and cover with the soy sauce and chicken broth. When the chicken is done, shred with a fork or throw it in the food processor and pulse it a few times. In a large soup pan sauté zucchini and mushrooms in a generous amount of sesame oil until the veggies are tender. Add the shredded chicken and mix well. Serve the chicken mixture in lettuce leaves and add your condiments. Top with more sesame oil, hot chili oil if you like, and San-J makes a good gluten free Thai Peanut sauce if you’re feeling crazy. I have made my own “Thai Peanut Sauce” with almond butter that’s a tasty substitute as well but these wraps are also great just on their own.
Also pictured is lunch the following day: I sautéed the leftover chicken, chopped veggies and almonds with some left over steamed brussel sprouts that I found in the fridge. It was a fast and delicious way to make the best of my leftovers!