INGREDIENTS (makes 4-6)
1 Lb. large uncooked shrimp/chicken
2 tbsp. coconut aminos
1 Tbl. toasted sesame oil
1 clove garlic (crushed)
1 tsp. lemon or limejuice
2 green onions chopped
1 Tbl. olive oil
1 red bell pepper diced
1/2 cup shredded carrots
1 can organic water chestnuts
1/4 tsp. salt and pepper
Cashews or Pine nuts roughly chopped
1 head iceberg lettuce, leaves separated
In a small bowl, combine Coconut Aminos, Sesame Oil, Garlic, lemon juice and green onions to create a sauce. Set aside.
In a wok or skillet over high heat, add olive oil and stir-fry shrimp/chicken for 1 minute.
Add bell pepper, carrots, mushrooms, cashews or pine nuts, salt and pepper. Stir-fry for an additional minute, or until shrimp/chicken is done. Do not overcook shrimp. Stir in sauce. Transfer mixture to a serving bowl. Serve by putting mixture into lettuce cup, add topping, wrap and eat! YUM!