Lettuce Wraps & Kale Salad

If you're looking for a super easy healthy meal, this is a great option. When we grill out, we cook extra chicken to use for wraps another night. This time I used rice with it but you could use anything such as barley, quinoia, or make them grain free by adding extra veggies.

Lettuce Wraps
Ingredients:
2 medium cooked organic chicken breasts- finely chopped
2 cups cooked brown rice or other grain
2 cups finely chopped raw vegetables (red pepper, onion, carrots, purple cabbage, water chestnuts, celery, zuchini, broccoli, etc)
1 T Braggs liquid aminos
3 T Ginger Dressing (can be purchased at the store)
1 head "living lettuce"

Place all ingredients except the lettuce in a bowl and toss. Place 2-4 T of the mixture onto a piece of lettuce.  Wrap it up like a tortilla and enjoy! Serves 6.

Kale Salad
Ingredients:
6 pieces of raw kale
2 T fresh lemon juice
1 t olive oil
2 cloves of garlic minced
Salt to taste

Chop kale into small pieces and place in a container that you can refrigerate. (You can keep the stems as you chop or remove them.) Mix the next 4 ingredients in a small bowl. Pour over the kale. Toss and eat immediately or refrigerate to allow kale to marinate. Unlike other lettuce salads that wilt with dressing on them when stored, this salad will keep in the refrigerator for several days!

*The lettuce wraps were inspired by my sweet friend Kathryn Onufrak!  I am always inspired by her creativity in cooking.