Coconut Infused Chicken Wrap


  • 12 leaves of butter lettuce
  • 2 tablespoons extra virgin coconut oil
  • 1 pound ground chicken breast or chicken thighs
  • 2 medium green onions, chopped
  • ½ cup canned water chestnuts, drained, rinsed, and chopped
  • ¼ cup chicken broth
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon arrowroot
  • 2 tablespoons filtered water
  • ¼ cup gomasio (sesame seeds and sea salt)


  1. Wash lettuce leaves gently so as not to damage or tear them. Dry carefully with a towel.
  2. Heat the coconut oil in a sauté pan over medium heat. Add the chicken and sauté until browned, breaking up chicken while cooking. Add green onions, water chestnuts, tamari, and chicken broth. Simmer for 5 minutes.
  3. Mix the arrowroot with water and add to chicken mixture. Cook over medium high heat, until the sauce thickens.
  4. Transfer chicken to a serving bowl set on a large platter and sprinkle gomasio on top. Arrange lettuce leaves on platter around the bowl.
  5. Each person takes a lettuce leaf and puts a spoonful of the chicken mixture in it like a taco.

This recipe makes 6 servings.

(From Healthy Recipes for Your Nutritional Type)