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  • Writer's pictureAl Friedman

Recipe of the week!

Honey Lemon Chicken Lettuce Wraps


1 tbsp coconut oil

2 cloves garlic, finely chopped

2 chicken breasts, finely diced

2 tbsp soy sauce

Zest of 1 lemon

3 tbsp honey

1/2 tsp poppy seeds

6 butter lettuce leaves

1 cup julienned carrots

1/4 cup micro greens or cilantro

1 1/2 cups cooked jasmine or sticky rice (optional)


In a large skillet over medium-high heat, melt coconut oil. Add garlic and cook until aromatic, about 30 to 45 seconds. Add diced chicken and soy sauce to the pan, sauté just until chicken is barely pink. Add lemon zest and honey, turn heat to medium and cook just until honey is caramelized. Toss in poppy seeds. Serve in lettuce leaves (with rice, if desired). Top with julienned carrots, a fresh squeeze of lemon juice and micro greens as garnish.

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