Tangy Chicken Lettuce Wraps

• 3 boneless skinless chicken cutlets
• 13 cup low sodium soy sauce
• 2 -3 tablespoons lemon juice
• 12 cup water
• 12 red pepper, diced
• 12 yellow pepper, diced
• 1 (8 ounce) can green beans, drained
• 1 (8 ounce) can no-salt-added corn, drained
• garlic powder
• pepper
• Mrs Dash's extra spicy seasoning
• 6 pieces iceberg lettuce, whole
• 3 cups whole grain brown rice

1. Measure out the soy sauce in a measuring cup, fill to 1/2 marking with lemon juice and then fill to 1 cup with water.
2. Marinate the chicken 1/2 hour to 3 hours in this sauce.
3. When finished marinating, dice the chicken into cubes.
4. Cook the brown rice as directed (it helps to add garlic powder to the water).
5. Cook the chicken in a large frying pan until fully cooked.
6. Add garlic powder and spicy seasoning.
7. Add the peppers, green beans, corn and spices and cook 5 minutes on med-high.
8. Add a little bit of your marinade and continue to cook another 5 more minutes.
9. Use each piece of lettuce as a wrap, putting rice and chicken mix into each piece and folding it together.

chicken cutlets, soy sauce, lemon juice, water, red pepper, yellow pepper, green beans, salt, garlic, pepper, iceberg lettuce, whole grain brown rice

Taken from www.food.com/recipe/tangy-chicken-lettuce-wraps-302068 (may not work)