Peanut Chicken Wraps (Lettuce)

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Tasty low-calorie lettuce wrap. Although you can always use rolls or tortilla for a more traditional wrap.
8 medium romaine or cabbage leaves
1 tbl canola oil
1 lb boneless skinless chicken breast, cut into bite size pieces
1/4 tsp salt
5 tbl prepared peanut sauce
1 tbl rice vinegar
1 1/2 tsp lime zest
1 cup julienned apple or pear
1 cup julienned zucchini or English cucumber
1/4 cup finrly chopped cilantro (optional)
Peanut Sauce
3 tbl peanut butter
1 tbl rice vinegar
1 tbl Water
1 1/4 tbl soy sauce low sodium
2 1/4 tsp agave or honey
1/4 tsp fresh grated ginger
red pepper flakes
Whisk all ingredients together untill well blended. If peanut butter is too thick add a little more water.
1. Cut and dry leaves and cut out any tough, thick ribs or stems.
2. Heat oil in a large nonstick skillet over medium high heat.  Add chicken, season with salt and cook, stirring often, until  cooked through, 4-6 minutes.
3. Meanwhile whisk peanut sauce, vinegar and lime zest in a small bowl.
4. Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the chicken in the leaves, top with zucchini cucumber and cilantro.
You could also toss the zucchini in a small amount of sauce before serving.
Shreaded carrot or carrot ribbons can also be added on top.

We Gottaeat

Member since Mar 2016

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