Lunch time just got easy!!!! Make these little bites, cooked or raw...vegan or with a little chicken!
In four plates lay out 3 butter lettuce leaves each.
In a medium bowl combine ginger, vinegar, soy sauce honey, and arrowroot starch.
Heat a medium skillet with coconut oil over medium heat. Add onions, carrots and zucchini cook for 3-4 minutes, stirring continuously. Add spinach and let wilt.
Add ginger mixture and heat about 1 minute, should thicken a bit.
Add chicken and heat thoroughly.
Spoon about 1/4 of the mixture into the center of each lettuce leaf. Add parsley or cilanto. Wrap tightly and serve warm!
Great when served with chili garlic sauce or soy sauce dip!