Chicken Mushroom Quinoa Lettuce Wraps

• 2 whole Organic Boneless, Skinless Chicken Breasts
• Olive Oil, For Drizzling
• Salt And Pepper, to taste
• 1 cup Cooked Quinoa
• 2 cups Coconut Milk
• 1 Tablespoon Earth Balance Butter
• 1 cup Sliced Mushrooms
• 2 teaspoons GF Soy Sauce
• 1 piece Lime
• 1/4 cups Smooth Peanut Butter
• 5 ounces, fluid Silken Tofu
• 1 clove Garlic
• 1 teaspoon Hot Sauce
• 1 teaspoon Rice Wine Vinegar
• 8 whole Lettuce Leaves
• 1/4 cups Peeled Carrots (Thinly Sliced- We Used A Mandolin)
• 1/4 cups Cucumber (Thinly Sliced- We Used A Mandolin)

1. For the chicken: Preheat your grill to 400 F. While the grill is heating make a simple marinade for your chicken by combining a splash of olive oil, salt and pepper in a shallow bowl.
2. Place your chicken in your marinade and let it sit in the fridge until your grill is hot.
3. When the grill is ready place your chicken on it and grill for 15 minutes, turning halfway through.
4. For the mushroom quinoa filling: Rinse the quinoa in cold water.
5. Add the coconut milk and the quinoa into a sauce pot.
6. Bring it to a boil and then reduce heat to a simmer for 15 minutes to cook.
7. While the quinoa cooks, add the Earth Balance butter to a pan and heat over medium heat.
8. Once the butter has melted add your mushrooms.
9. Cook low and slow for 5-7 minutes.
10. Add the soy sauce for extra flavor.
11. When the quinoa is cooked, add it to your mushrooms.
12. Add a dash of salt and pepper, a splash of half of a lime and stir to combine.
13. For the peanut tofu sauce: Combine your peanut butter, tofu, minced garlic clove, hot sauce and a splash of rice wine vinegar in the food processor.
14. Blend until smooth and creamy.
15. For the assembly: When your chicken is cooked, shred it with two forks or you can cut it into strips.
16. Put your mushroom quinoa in a bowl.
17. Wash and dry your lettuce leaves and place them on a plate.
18. Assemble your wraps, and dip it in the peanut tofu sauce.
19. We like to add the carrots, cucumber and a splash of lime on top!
20. Enjoy!

chicken breasts, olive oil, salt, quinoa, coconut milk, butter, mushrooms, soy sauce, lime, smooth peanut butter, silken, clove garlic, hot sauce, rice, carrots, cucumber

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chicken-mushroom-quinoa-lettuce-wraps/ (may not work)