Tangy Chicken Lettuce Wraps

Ingredients

• 3 boneless skinless chicken cutlets
• 1/3 cup low sodium soy sauce
• 2-3 tablespoons lemon juice
• 1/2 cup water
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced

• 1 (8 ounce) can green beans, drained

• 1 (8 ounce) can no-salt-added corn, drained
• garlic powder
• pepper
• Mrs Dash's extra spicy seasoning
• 6 pieces iceberg lettuce, whole
• 3 cups whole grain brown rice

Directions

1. 1

   Measure out the soy sauce in a measuring cup, fill to 1/2 marking with lemon juice and then fill to 1 cup with water. Marinate the chicken 1/2 hour to 3 hours in this sauce. When finished marinating, dice the chicken into cubes.

2. 2

   Cook the brown rice as directed (it helps to add garlic powder to the water).

3. 3

   Cook the chicken in a large frying pan until fully cooked. Add garlic powder and spicy seasoning.

4. 4

   Add the peppers, green beans, corn and spices and cook 5 minutes on med-high. Add a little bit of your marinade and continue to cook another 5 more minutes.

5. 5

   Use each piece of lettuce as a wrap, putting rice and chicken mix into each piece and folding it together.