OH MY! Someone else needs to make these and let me know what you think because at my house they were a big hit! So delicious and EASY especially if you already have some chicken cooked. Topped these with salsa verde which was the perfect flavor addition. Yummy, low-carb dinner option. 20131030-072844.jpg 1⃣In a large frying pan sauté in organic grass-fed butter or olive oil: 🔹1 onion, julienned 🔹1 green pepper, julienned 🔹2 cloves garlic, diced 🔹s&p 🔹garlic powder 2⃣Once onions are translucent remove to bowl and set aside 3⃣Place organic grass-fed butter or olive oil in the same pan and heat 2lbs shredded (pre-cooked or raw diced) chicken. Season with: 🔹garlic powder 🔹s&p 🔹basil 🔹crushed red pepper 4⃣Once heated/cooked through add in 1/3c coconut aminos (or to taste), stir, then let it cook off for a few minutes. (Taste as you make it to see if it needs more spice/sauce.) 5⃣Next add to the pan and stir to combine: 🔹1/4c grade B maple syrup 🔹Sriracha as desired if you want heat, I put about 1/4c in mine and it added the perfect kick 6⃣When it is all heated and seasoned to your liking, stir back in the sautéed onions and peppers and 1 cup of cashews 7⃣Serve in boston lettuce to make lettuce wraps or tortilla shells. We topped ours with salsa verde