Thai Chicken Lettuce Wraps

• 1 teaspoon olive oil
• 3 cups cooked chicken breasts, shredded (about 3 breasts)
• 1 (8 ounce) can sliced water chestnuts (chopped) (optional)
• 1 head boston lettuce (or iceberg works too)
• 1 garlic clove, chopped
• 1 teaspoon fresh ginger, minced
• 1 lime, juice of
• 2 teaspoons chili-garlic sauce (Sriacha)
• 2 tablespoons cilantro, chopped
• 2 tablespoons teriyaki sauce

1. Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb).
2. Meanwile, Remove core from head of lettuce, then wash and dry leaves.
3. Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well.
4. Add to skillet and stir.
5. Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito.
6. Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.

olive oil, chicken breasts, water chestnuts, boston lettuce, garlic, fresh ginger, lime, chiligarlic sauce, cilantro, teriyaki sauce

Taken from www.food.com/recipe/thai-chicken-lettuce-wraps-349404 (may not work)