Teriyaki Chicken Lettuce Wraps

Crisp, chilled lettuce. You complete me! Summer is a beautiful time to take advantage of green salads and all the wonderful nutrients they give our bodies~

I also love lettuce wraps. I love having everything I would put on a sandwich without the bread and it really gives people with a gluten free need a list of tasty options.

These passed few days I've felt myself stretched thin and I am feeling it in my muscles today. I probably know I haven't been drinking as much water as I should be and I might have been eating too much of my mint carob fudge! When I make these silly decisions I feel it in my back. The only way to describe it is it feels almost like a charlie horse right in the center. Luckily I work in an environment where I'm surrounded by occupational therapists and physical therapists. However, I still came home really sore, but at least I've been guzzling my water like a maniac today :)

When the soreness sets in I bring out the Crock Pot! Simple, no brainer, dinners! This was totally simple and totally tasty! I savored each bite and loved the lettuce wrap addition! We used quinoa as our grain filling and it was perfect! I love flavor without a lot of ingredients that I had to think about and throw in. This meal contained basically my two favorite things, lettuce and quinoa. ~bliss! Play around with this, it's the slow cooker, you can do almost anything you want :) Enjoy

Teriyaki Chicken Lettuce Wraps

1 lb organic boneless skinless chicken breast

1/2 C water

1/2 C low sodium teriyaki sauce

2 garlic cloves minced

1/2 tsp ground ginger

1/2 tsp red pepper flakes

1 C cashews (optional)

1 head bibb or romaine lettuce

Combine all ingredients to Crock pot except the lettuce. Cook on low for 6-8 hours. Cook on high for 4-6 hours. Serve with quinoa or brown rice. Wrap chicken and grain in lettuce leaves. Use remaining juice from Crock pot as a dipping sauce! Enjoy