If you have a reliable resource for organic, free-range, rotisserie chickens prepared freshly at your supermarket (like Whole Foods), you may enjoy picking one up for convenience at times.
Be aware that most supermarket rotisserie chickens are not using the best chickens to start with, and they often are injecting the chickens with flavoring that may contain gluten, soy, sugars, and other undesirable ingredients you were not planning to include! Make sure you read the labels before purchasing.
Whether homemade or store-bought– when you have a whole, roasted chicken, typically it results in some great leftovers that lend themselves to dishes like this one, along with soups, stir-fries, frittatas, and other ways to work your leftover magic! I recommend cutting up the chicken into pieces while it’s still warm before refrigerating the leftovers.
You could also use leftover turkey for this dish. Make sure you use coconut aminos as a soy sauce substitute to avoid soy and gluten.
- Organic butter lettuce- 4 large, whole leaves
- ½ tbsp coconut oil
- 1 garlic clove, minced
- 1 lb roasted chicken, cut into small pieces
- ½ cup baby bella mushrooms, roughly chopped
- 1 tbsp coconut aminos
- Shredded carrots
- Watermelon radish, sliced thin, for garnish
- Sesame seeds
- Salt and pepper, to taste
In a saucepan, heat oil over low to medium heat. Add minced garlic and sauté until fragrant. Add chicken and mushrooms and cook until mushrooms are soft. Pour in coconut aminos and toss. Remove from heat and use to build your lettuce wraps. Add carrots and radishes on top and sprinkle with sesame seeds. Season with salt and pepper.