Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Gluten-Free Lettuce Wraps are a quick and delicious idea for a fresh main course or a filling afternoon snack. Get creative by adding or eliminating ingredients to fit your preference. Try it without the beans for a Paleo treat!
Another option is to heat the filling to enjoy it hot on the cold lettuce. If you can tolerate nuts, I also recommend adding some cashews for crunch!
Gluten-Free Lettuce Wraps
Gluten-Free Lettuce Wraps
Ingredients
Ingredients
- 1 1 head iceberg lettuce rinsed
- 1 chicken breast cooked and shredded
- 1 240 cup ml black beans cooked
- 1 mango diced
- 1/2 red onion peeled and diced
- 1 avocado diced
- 1 14.787 tbsp ml cilantro chopped
- 1/8 0.616125 tsp ml sea salt
- 1 sweet potato baked and peeled
- 1 4.929 tsp ml coconut oil
Instructions
Instructions
- In a medium size bowl, mix together the shredded chicken, black beans, mango, onion, avocado, cilantro, salt, and pepper.
- Add coconut oil to the baked sweet potato and mash until creamy.
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Separate leaves of iceberg lettuce (avoid tearing leaves so you can have bowl shape leaves for wrap). Spoon desired filling amount into lettuce leaves and top with creamy sweet potatoes.
