American•healthy

Chicken Lettuce Wraps Video

Natasha's Kitchen recipe - American

Ingredients

Quantities are shown as originally provided.

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)
1 cup Newman’s Own low-fat ginger sesame dressing
2 heaping Tbsp creamy peanut butter

1
In a medium bowl, combine chicken with your favorite teriyaki marinate, cover and marinate in the fridge 20-30 minutes, meanwhile, prep your vegetables.
2
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.
3
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.
4
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.
5
Once the chicken is cool enough to handle, slice it into thin strips and add the chicken to your serving platter.
6
To serve, place some chicken and vegetables on a lettuce leaf and add desired amount of peanut sauce.