|20 min||3 h||1|
|86 gm||Chicken breast, boneless, skinless|
|3 tbsp||Apple cider vinegar|
|3 tbsp||Coconut oil|
|1/2 tsp||Coarse ground mustard|
|1/2 tsp||Black pepper (optional)|
|1/2 tsp||Stevia sweetener, powder|
|2 leaf||Lettuce, romaine (from the heart)|
Boil chicken and allow to cool completely. Then shred and chop chicken.
Melt 1 tbsp coconut oil and mix all spices in the oil.
Place chicken in a bowl and coat evenly with oil and spices.
Place in the fridge for 3-4 hours
Heat 2 tbsp of coconut oil and heat chicken mixture then spoon half of the mixture onto each leaf.