Description
This Chicken Lettuce Wraps recipe features tender, marinated chicken breast paired with fresh, crisp vegetables and a creamy peanut-ginger dipping sauce, all wrapped in refreshing Boston lettuce leaves. A quick and healthy meal perfect for light lunches or dinners, ready in under 40 minutes.
Ingredients
Scale
Protein
- 1 lb chicken breast or chicken tenders
Marinade
- 1/2 cup Teriyaki marinade (Yoshibas or Lawry’s teriyaki with pineapple recommended)
Vegetables
- 1 small/medium jicama, peeled and julienned
- 2 small cucumbers, julienned or finely sliced
- 2 medium or 1 large carrot, grated
- 1 head of Boston/Bibb/Butter lettuce (about 12 leaves), core removed, rinsed and dried
Dipping Sauce
- 1 cup Newman’s Own low-fat ginger sesame dressing
- 2 heaping tablespoons creamy peanut butter
- 1-2 tablespoons olive oil (for cooking)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken breast or tenders with 1/2 cup of your favorite teriyaki marinade. Cover and refrigerate for 20-30 minutes to allow the flavors to infuse.
- Prepare the Vegetables: While the chicken marinates, peel and julienne the jicama, grate the carrots, and julienne or finely slice the cucumbers. Remove the core from the lettuce, then rinse and spin dry the leaves. Arrange all the prepared vegetables and lettuce leaves on a large serving platter for easy assembly.
- Make the Dipping Sauce: Pour 1 cup of Newman’s Own low-fat ginger sesame dressing into a container with a lid. Add 2 heaping tablespoons of creamy peanut butter, then cover and shake or stir vigorously until the mixture reaches a smooth, creamy consistency.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add 1-2 tablespoons of olive oil to the pan, then add the marinated chicken. Sauté for about 3 minutes per side or until fully cooked through and browned.
- Slice the Chicken: Remove the chicken from the skillet and let it cool slightly so it can be handled safely. Slice the chicken into thin strips and arrange them on the serving platter alongside the vegetables and lettuce leaves.
- Assemble and Serve: To enjoy, spoon some chicken and a selection of vegetables onto a lettuce leaf. Add your desired amount of the creamy peanut-ginger dipping sauce, wrap, and eat.
Notes
- You can substitute chicken breast with chicken thighs or turkey breast if preferred.
- If jicama is unavailable, water chestnuts or additional cucumber can be a crunchy alternative.
- This recipe is versatile and can easily be made gluten-free by ensuring the teriyaki marinade is gluten-free.
- Adjust the peanut sauce consistency by adding a splash of water or sesame dressing if too thick.
- Lettuce wraps are best served fresh to keep the leaves crisp and prevent sogginess.
