• 1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces • 2 Tbsp olive oil

Teriyaki Sauce

• 3 Tbsp soy sauce (use Tamari for gluten-free option) • 3 Tbsp water, divided
• 1 Tbsp mirin
• 1 Tbsp maple syrup

• 1 clove garlic, minced
• 1 tsp fresh grated ginger • 1 tsp cornstarch

Mushroom Filling

• 1 Tbsp sesame oil
• 1/2 cup red onion, diced
• 1/2 medium red bell pepper, seeded and diced • 8oz button mushrooms, quartered
• 1/2 cup fresh pineapples, diced
• 1/4 cup roasted cashews
• 12 green butter lettuce leaves

Instructions

1. Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sauce 3 1/2 - 4 minutes, or until cooked through, tossing occasionally.

2. Transfer chicken to a plate, let cool slightly and dice into small pieces. Set aside.

3. To make teriyaki sauce, combine soy sauce, 2Tbsp water, mirin, maple syrup, garlic, and

   ginger in a small sauce pot. Bring to boil.

4. Meanwhile, in a separate bowl, combine the remaining 1Tbsp of water with cornstarch.

   Mix together until the cornstarch is dissolved. Add cornstarch/water mixture to the sauce. Bring to a boil and then reduce heat to simmer. Simmer, stirring constantly, for 2 minutes, until sauce is thick and coats the back of the spoon. Remove heat and set aside.

5. Place a large skillet over medium heat. Add sesame oil. Once the oil is hot, add onions and sauce for 5-7 minutes more until vegetables are cooked all the way through. Stir in chicken, cashews,


   and pineapple. Remove from heat and stir in teriyaki sauce, evenly coating the vegetables.

6. Gently remove 12 green butter lettuce leaves from the lettuce head and pat of any excess

   liquid.

7. To assemble, place about 3 Tbsp of filling in each lettuce wrap. Serve immediately.