Chicken Lettuce Wraps

Ingredients

• 1 tsp (5 mL) canola oil
• 5 oz (142 g) raw boneless skinless chicken breast, chopped
• 1 garlic clove, grated
• 1 tsp ginger, grated
• 2 medium green onions, sliced
• 4 medium button mushrooms, thinly sliced
• 1 small red bell pepper, thinly sliced
• ½ cup quinoa, cooked
• 1 tsp (5 mL) low sodium soy sauce
• 2 tsp (10 mL) unseasoned rice wine vinegar
• 2 large romaine leaves

Directions

• Heat oil in a medium skillet over medium high heat.
• Cook chicken for 4-5 minutes, stirring occasionally, until cooked through.
• Add garlic, ginger, green onion, mushroom, and red bell pepper; cook 3-4 minutes until vegetables just begin to soften.
• Mix in quinoa, soy sauce, and rice wine vinegar until heated through.
• Divide filling between the two romaine leaves.