Spicy Chicken Lettuce Wraps
7-8 large Romaine lettuce leaves
4 chicken breasts, cut into strips
15 – 17 grape tomatoes, sliced in half
1 (red or yellow) onion, diced
3 Tbsp. chili garlic sauce (I used a basic Vietnamese sauce found in the Asian food
section of the grocery store)
1 c. red cabbage leaves, chopped
1 c. Spinach leaves, chopped (or chiffonade)
¼ c. cilantro, chopped
¾ Tbsp. chili powder
1 ½ tsp. garlic powder
1 ½ tsp. dried thyme
1 ½ Tbsp. olive oil
Heat olive oil in large skillet on stove top. Cook chicken strips and onions together. Stir and cook, turning chicken over to brown all sides. Season with salt, pepper, garlic powder, chili powder and dried thyme. Just before chicken is finished cooking, add chili garlic sauce and continue stirring and cooking for about a minute or so.
Meanwhile, in medium bowl, combine tomatoes, cabbage, spinach leaves and cilantro. Once chicken is cooked through, remove from pan and toss with vegetable mixture. Scoop into Romaine leaves. Drizzle with lemon juice before serving.