Chicken Lettuce Wraps Video Recipe
Ingredients
- 1 lb chicken breast or chicken tenders
- 1/2 cup Teriyaki marinade, Yoshibas or Lawry’s teriyaki w/ pineapple are good options
- 1 small/medium jicama, peeled and julienned
- 2 small cucumbers, juilienned or finely sliced
- 2 med/1 large carrot, grated
- 1 head of boston/bib/butter lettuce, about 12 leaves
Ingredients for the dipping sauce:
- 1 cup Newman’s Own low-fat ginger sesame dressing
- 2 heaping Tbsp creamy peanut butter
Instructions
- In a medium bowl, combine chicken with your favorite teriyaki marinate, cover and marinate in the fridge 20-30 minutes, meanwhile, prep your vegetables.
- Peel and julienne jicama, grate carrot and julienne cucumber. Remove the core from the lettuce. Rinse and spin dry the leaves. Arrange the lettuce and prepared vegetables on a large serving platter.
- To make a dipping sauce, pour 1 cup of Newman’s Own dressing into a container with lid and add 2 heaping Tbsp of peanut butter. Cover and shake well until the consistency is smooth.
- Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil and saute the marinated chicken about 3 min per side or until cooked through. Remove chicken to a cutting board.
- Once the chicken is cool enough to handle, slice it into thin strips and add the chicken to your serving platter.
- To serve, place some chicken and vegetables on a lettuce leaf and add desired amount of peanut sauce.