Healthy Veggie Avocado Lettuce Cups Recipe
Veggie and Avocado Lettuce Cups Two Ways - vegetarian or with chicken.
Servings 6 servings
Ingredients
- 1 Tablespoon Coconut Oil
- 1 pound chicken tenderloins cut into 1/2 inch pieces or/
- For vegetarian 1-19 ounce can Bush's Garbanzo Beans, rinsed and drained
- 1 teaspoon garlic salt
- 1/4 teaspoon ginger
- 2 cups shredded carrots
- 1 Tablespoon lemon juice
- 1/3 cup soy sauce
- 2 cups Kale torn into small pieces, stalks discarded
- 2 California Avocados peeled, seed removed and diced
- 6-8 Radicchio leaves
Instructions
- Add coconut oil to a large skillet over medium heat.
- For non-vegetarian, add the chicken, garlic salt and ginger and cook for 8 minutes stirring occasionally.
- For vegetarian, add the garbanzo beans, garlic salt and ginger. Cook for 2 minutes, stirring occasionally.
- Add the shredded carrots, lemon juice and soy sauce. Continue to cook for 3 minutes, or until cooked through.
- Add the Kale and cook for an additional 2 minutes. Remove from heat.
- Place 1/4 cup of chicken or vegetarian mixture into each lettuce cup. Top with fresh diced California Avocados and serve.