Thai Chicken Lettuce Wraps

• 2 tablespoons gluten-free tamari
• 1 tablespoon vegetable oil
• 2 teaspoons lime juice
• 1 teaspoon grated ginger
• 2 Thai red chili peppers, half seeded and finely chopped
• four 5-ounce boneless skinless chicken thighs
• 2 cups finely shredded red cabbage
• 1 tablespoon chopped roasted peanuts
• 2 teaspoons lime juice
• 4 large basil leaves, finely sliced
• salt & freshly ground black pepper
• 4 large lettuce leaves

1. For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl.
2. Add the chicken to the bowl and coat it in the marinade.
3. Marinate for about 1 hour at room temperature.
4. Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
5. Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes.
6. Remove the chicken from the oven and rest it for 10 minutes.
7. Once cool enough to handle, shred the meat.
8. For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil.
9. Season with salt and pepper.
10. Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf.
11. Repeat for the remaining lettuce and filling.
12. Fold the wraps and enjoy.

tamari, vegetable oil, lime juice, ginger, red chili peppers, four, red cabbage, peanuts, lime juice, basil, salt, lettuce leaves

Taken from www.food.com/recipe/thai-chicken-lettuce-wraps-523998 (may not work)