Megan's Summer Lettuce Wraps
1 cup Quinoa (omit if no carb allowed at dinner)
1lb of chicken
1 bunch of romaine lettuce
½ cup red bell peppers
½ cup cucumber
¼ cup red onion
½ cup cilantro
2 tbsp Olive oil (use only 1 tbsp if you are only making 1 serving)
Juice of 1 lemon or lime
Splash of rice wine vinegar
Salt/Pepper to taste
1.) Cook 1 cup of quinoa in 2 cups of water, bring to boil then immediately turn down to medium/low, cover and let simmer for 10-12 minutes. Let cool.
2.) Mince/chop chicken – cook in pan with a misting of olive oil. Add a little salt/pepper to chicken.
3.) Chop veggies, wash romaine lettuce.
4.) Mix all veggies in large bowl. Add olive oil, lemon or lime juice, and vinegar.
5.) Weight out chicken and/or quinoa based on phase, place in 1-3 washed romaine lettuce leafs.
6.) Scoop and add as much of veggie mixture to the top of quinoa/chicken mix.
7.) Make extras! Saves well in fridge for 1-2 days!