CHICKEN SALAD LETTUCE WRAPS RECIPE
Serves 12-15 wraps | Ready in 1 hr 20 mins
1 head of organic Boston lettuce, leaves washed & dried
4 skinless boneless organic chicken thighs
1/2 red bell pepper, finely diced
1/3 cup dried cranberries
1 stalk celery finely diced
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey mustard
1/3 – 1/2 cup vegan mayonnaise
Boil your chicken thighs for 12 minutes. Once cooked, remove them from the water (tip: save the chicken broth in a reusable container!) and dice them. Place diced chicken into a mixing bowl.
Add all your chicken salad ingredients (except Boston lettuce) into the bowl and combine well. Refrigerate the chicken salad for at least 1 hour or overnight (you may serve immediately but it’s best served cool).
Once salad is cooled, serve with fresh lettuce wraps. Enjoy!