| 9 | 200 | 491 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 3 h | 1 |
| 86 gm | Chicken breast, boneless, skinless |
| 3 tbsp | Apple cider vinegar |
| 3 tbsp | Coconut oil |
| 1/2 tsp | Paprika |
| 1/2 tsp | Cumin |
| 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.
| Meat | 0.9 |
| Vegetables | 0.3 |
