In a large skillet over medium heat, heat coconut oil. To the oil, add the first 6 ingredients (chicken through coconut flakes) and stir. Cook for 10 minutes, until chicken is no longer pink in the center.
To the skillet, add the coconut cream and stir. Turn off heat and allow to cool.
Using a large slotted spoon, spoon the chicken mixture into the lettuce leaves and serve warm.
Notes
SERVING SUGGESTION: Cauli-Rice (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)NUTRITION: 268 Calories; 14g Fat (47.9% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.