Paleo Japanese Chicken Salad Lettuce Wraps

Ingredients

• about 680 g Cooked Chicken Breast
• 1/2 cup Celery
• 1/2 cup Carrot
• 1/4 cup Green Onions
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1/2 tsp Ginger
• 1 tsp Sesame Oil
• 2 tbsp Mayonnaise (Paleo-Friendly)
• 12 leaves Lettuce Leaves (e.g., Butter Lettuce)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of cooked chicken breast on a clean cutting board and shred it into bite-sized pieces using two forks or your hands.
2. 2Finely chop the 1/2 cup of celery, 1/2 cup of carrot, and 1/4 cup of green onions.
3. 3In a medium bowl, whisk together the 2 tbsp of coconut aminos, 1 tbsp of rice vinegar, 1/2 tsp of ginger, 1 tsp of sesame oil, and 2 tbsp of paleo-friendly mayonnaise until well combined.
4. 4Add the shredded chicken, chopped celery, chopped carrot, and chopped green onions to the bowl with the dressing. Mix everything together thoroughly until the chicken and vegetables are evenly coated.
5. 5Carefully spoon the chicken salad mixture into the 12 leaves of lettuce leaves, dividing it evenly among them.
6. 6Serve the Paleo Japanese Chicken Salad Lettuce Wraps immediately.

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