You will need:
2 organic chicken breasts
Butter lettuce, peeled into single lettuce cups
1 carrot, grated
1 avocado, sliced
1 green onoin, sliced
A few leaves on cilantro, rolled and sliced
Black sesame seeds (optional)
For dressing:
1 tsp sesame oil
3 tbsp coconut aminos
1 tbs avocado oil
1/2 tsp honey
1/2 tsp hot sauce (I used Louisiana)
3/4 tsp freshly grated ginger
To make:
Start by preparing the chicken. Place the chicken breasts in a large pot, then season with salt and pepper. Cover the chicken with water until it just covers the breasts. Place pot on the stove and bring to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches 165F ~ 10-12 minutes. *Be careful to not over boil the chicken as it will become chewy and not tender.
Once chicken as reached 165F, remove from the water and let rest until cool enough to handle.
While the chicken cools, start to prepare your dressing. Add all ingredients into a small bowl and whisk until well combined. Set aside.
Grate your carrot, slice your avocado, and separate individual cups of lettuce of the lettuce head. Set aside.
Now back to your chicken - using two forks, pull the chicken in opposite directions so it begins to shred.
Once your chicken is completely shredded, place in a bowl and pour the dressing over top. Stir to mix and ensure an even coat.
Build your lettuce wrap!
