Top Notch Thai Lettuce Chicken Wraps
2 medium Organic chicken breasts
2 tablespoons Organic soy sauce or Tamari wheat-free soy sauce
3 cloves garlic, finely minced
1 tablespoon freshly grated ginger
Juice of 1 lime
1 large carrot, thinly sliced
1/2 cucumber, thinly sliced
1 Capsicum, thinly sliced
1/4 cup pine nuts, lightly toasted
1 teaspoon Sriracha or to taste (depending on Your gut health)
Organic green onion (scallion)
Pre-heat the oven to 230 °C. Line a baking tray with baking paper and lightly grease . Place the chicken breasts in the tray.
TO make the sauce: in a medium bowl, whisk together the soy sauce, garlic, ginger, lime juice, and sriracha.
Pour about half of the sauce over the chicken and save the rest for later.
Bake the chicken for 20-25 minutes or until the chicken has reached 75 degrees or until the center is no longer pink.
While the chicken bakes, lightly toast your pine nuts, thinly slice the Capsicum, carrot, cucumber, and Green onion.
Once the chicken is done Baking, let it rest for half the time it was cooked for before slicing it into strips.
Evenly spread the veggies between the lettuce wraps, top with the chicken and then the Coriander, and pine nuts.