Chicken Lettuce Wraps
Healthy Chicken Lettuce Wraps that are easier than P.F Changs! Chicken breast strips are layered over Boston Lettuce leaves with carrots, purple cabbage, and a quick peanut butter dressing! Serve as a dinner salad or wrap around Boston lettuce leaves! These chicken lettuce leaves are so good you can't tell there diet food (paleo, whole30, gluten-free, and dairy-free!)
Ingredients
- 1 cup water
- 1/4 cup soy sauce
- 4 Tbsp brown sugar
- 1 Tbsp ginger ((freshly grated))
- 4 cloves garlic ((crushed))
- 4 Tbsp white distilled vinegar
- 1 lb chicken breasts ((1 large))
- 1 Boston Lettuce head
- 1 cup purple cabbage ((shredded))
- 1 cup carrots ((matchstick or julienned))
- 1/4 cup creamy peanut butter
Instructions
- 1
--- How To Make Chicken Lettuce Wraps: ---
- 2
Whisk together the Teriyaki Sauce. Pour 2/3 cup over the chicken and marinate for 20 minutes.
- 3
Meanwhile, in a separate bowl blend the peanut butter into the remaining teriyaki sauce to make the dressing. Set aside.
- 4
Sear the chicken breasts in 2 tbsp of oil on both sides until cooked through (about 10 minutes.) Cool and cut into strips.
- 5
Toss together the veggies and chicken. Scoop into lettuce leaves and drizzle with peanut butter dressing. Garnish with sesame seeds, scallions, or cilantro.
Cook it from the original
This recipe comes from alyonascooking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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