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Chicken "Tacos"

Brittany Carlson

I made these crunchy and hearty wraps with one of my younger clients that I'm trying to transition away from breads and grains. He loved these and so did his entire family. They are quick and simple to make, clean and full of lean protein and fiber. The coconut oil adds a sweet touch but if you prefer more of a buttery taste, I recommend using ghee. 


  • 3-4 tBSP coconut oil (for SAUTEEING chicken and veggies)

  • 1 lb ground chicken

  • 1 Yellow Onion, finely diced

  • 4 garlic cloves, minced

  • 1/2-1 tbsP ginger, MINCED

  • 1 large carrot, finely diced

  • 1/2 tablespoon maple syrup

  • 1 teaspoon hot sauce

  • 2 scallions

  • sea salt

  • 1 head of bibb or butter lettuce


  1. Heat coconut oil in a large pan over medium heat.

  2. Add chicken to pan with pinch of salt and pepper. Break up the chicken so it gets cooked through completely-- about 10 minutes or so-- Start sauteing your veggies while the chicken cooks. 

  3. In a separate skillet, heat coconut oil over medium heat and add onion, ginger and garlic.  Saute for about 5 to 8 minutes until the onion becomes translucent. Add carrot and cook for about 5-8 minutes. stir often.  

  4. Add your veggie saute to the ground chicken pan.

  5. Mix in maple syrup and hot sauce and extra salt to taste. Cook for another couple minutes.

  6. Wash your butter lettuce leaves (I wash however many I plan to use and wash them individually so they don't tear. dry with a paper towel.). scoop chicken mixture into the leaves.

  7. Eat these guys like a taco and enjoy your healthy meal!

Adapted from Gwyneth Paltrow's Hoisin Chicken Lettuce Wraps