Cut top off of rinsed 1 romaine lettuce head. Then cut in half lengthwise. In a large pan, spray with cooking spray. Sprinkle pan with garlic, onion, sea salt and pepper. Sear each cut side down until lettuce is softened and flip to other side. Set aside. Then in same pan, spray with cooking spray, sauté halved handful of cherry tomatoes, 2 cups baby spinach, cooked cut up chicken (about 4 oz), 10 egg whites and 2 slices of vegan cheese. Saute until done. Serve grilled romaine topped with cooked mixture. Top with hot sauce. Serves 2.