8-10large leafs of Lettuce {Iceberg, Butter Bib, Green Leaf, or Swiss Chard}rinsed
Optional: Shredded cheese to top
Instructions
Place chicken breasts in a medium pan with White Wine Vinegar over medium heat. Sprinkle half of the Cavender’s Greek Seasoning on top of the chicken breasts. After 10-12 minutes, flip each piece of chicken and sprinkle the other side with seasoning, then cook for another 10-12 minutes, or until there is no visible pink meat within a cut chicken piece.
While chicken breasts are cooking, chop cilantro and green onion and place in a medium bowl.
Once chicken breasts are cooked, chop into small pieces (mine were less than 1/2 inch on each side… you’re welcome to be more or less picky!) and add to the bowl with cilantro and green onion.
Add sunflower seeds, teriyaki sauce, and lemon juice to the bowl and toss or shake well.
Serve with rinsed leaves of Swiss Chard, which can be used just like a lettuce wrap or tortilla/taco wrap. Garnish with your chosen shredded cheese, if desired!