Travis and I are major foodies🤩 and love trying new restaurants and dishes we’ve never had here in LA and OC. Love it or hate it, living in a big city means never running out of new restaurants to try!
These chicken lettuce wraps were inspired by a dish we had years ago but made a lasting impression ❤️
They’re a great go-to for a hot summer ☀️day when your body is craving a lighter meal. They’re a great option for those following a gluten free lifestyle or low FODMAP regimen as well✨
The butter lettuce used in this recipe is a nutrient rich vessel for the delicious filling! This soft and crisp looking gem is a good source of vitamin A and contains calcium & iron👏👏
Ingredients:
2 large organic chicken breasts cut in half then cubed
1 cup shredded carrots
3 scallions, sliced on a bias
1 head butter lettuce, washed and separated
Sauce Ingredients:
1 knob fresh ginger, grated
2-3 cloves garlic, minced
4-5 TBSP liquid aminos or soy sauce
3 TBSP ponzu (MSG free)
2 tsp sesame seeds
2 tsp sesame oil
2 TBSP rice wine vinegar
Directions:
- Combine sauce ingredients using half as a marinade. Marinade chicken for 1-4 hours (the longer the better) in the refrigerator.
- Remove chicken and discard marinade. Heat a large saucepan and add sesame oil (enough to coat the pan). Cook on medium heat until chicken is cooked through.
- Refrigerate chicken until cooled. Next, assemble wraps by adding cooked chicken, carrots, sliced scallions and remaining sauce to each wrap.
Enjoy beauties!💋
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