2 Full sized boneless, skinless chicken
breasts, finely diced..
2 Cloves garlic.
2 Tablespoons coconut oil.
2 Tablespoon soy sauce.
1 Lemon zest.
6 Tablespoons raw, unfiltered
honey.
1 Teaspoon poppy seeds..
8+ lettuce leaves.
1 Cup julienned carrots.
1/4 Cup cilantro.
1 1/2 Cups jasmine rice.
Directions:
Melt the coconut oil in a wok. Add garlic and cook until aromatic.
Add the diced chicken and soy sauce. Stir fry until the chicken is barely pink.
Add lemon zest and honey. Turn heat to medium and cook until the honey is carmelized.
Add poppyseeds.
Serve with lettuce leaves.
Add rice to the leaf, then chicken, and garnish with carrots and cilantro. Add lemon juice if desired.
Wrap and eat.
Notes:
This recipe came from someplace on the internet. My daughter-in-law brought it to my attention.
When added to the chicken, the honey will require 15 or so minutes to carmelize. So do not overcook the chicken before adding the honey.
The recipe wants butter lettuce. What store has that? I think I used something called green leaf lettuce ... next to the romaine.
My wife really liked it, and my granchildren ate it. So it must be good. I liked it, too, even though it is not a spicy dish.
One can add spice to the wrap.
It invites experimenting with.