Thai Peanut Chicken Lettuce Wraps

Thai Peanut Chicken Lettuce Wraps

teriyaki wraps

yields 6-8 wraps

  • 1 lb boneless, skinless chicken breast, antibiotic and hormone free
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/4 tsp ground red pepper
  • Himalayan sea salt and pepper to taste
  • Thai Peanut Sauce
  • 1/2 cup cashews, chopped
  • 1 cup red bell pepper, diced
  • 2 cups pre-packaged broccoli slaw
  • 4-6 red-leaf lettuce leaves, large leaves work best

Slice the chicken into thin strips. Heat the olive oil in a skillet over medium-high heat, add chicken and spices and mix well to coat. Once chicken is cooked thoroughly, turn the heat down to medium and add 1/2 cup of the Thai Peanut Sauce and stir. Add chopped cashews and red bell pepper and toss until evenly coated. Drizzle a little of the peanut sauce on the base of the lettuce leaf, add 1/4 cup of broccoli slaw, more peanut sauce and then about 1/2 cup of the chicken mixture. Drizzle more peanut sauce on top, roll up and serve immediately. There should be about 1 cup of leftover peanut sauce for dipping if desired.  This is a great appetizer, lunch, or dinner!

Nutritional Information: Total Calories 157, Total Fat 7g, Carbohydrates 18g, Sugars 9g, Dietary Fiber 2g, Protein 18g, Sodium 890mg, good source of vitamin K and niacin

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