Chicken Lettuce Wraps

Okay, if you want something healthy that tastes so sinfully good you will practically moan when you take your first bite–here’s your recipe.


Chicken Lettuce Wraps

makes 6 wraps

1 cup shredded boiled chicken meat (boil in chicken stock for added flavor)

1/2 cup light teriyaki sauce (I love Intensity Academy’s Chai Thai Teriyaki sauce)

1/4 teaspoon wasabi powder (optional: wasabi paste can be substituted)

1/2 cup roasted peanuts, coarsely chopped

2 tablespoons Thai basil, chiffonade

2 bird’s eye peppers, seeds removed, thinly sliced

6 beautiful lettuce leaves (red leaf, green leaf, or Boston lettuce)

1/4 cup shredded carrot

ripe avocado, thinly sliced

2 tablespoons toasted sesame seeds

In a small sauce pan over medium heat, warm your shredded chicken, teriyaki sauce, and wasabi.  Add your peanuts, Thai basil, and bird’s eye peppers and mix well.  Turn heat off, covering the pan with a lid to allow contents to stay warm.  Meanwhile, pick out your lettuce leaves and arrange them on a serving platter.  Top lettuce leaves with chicken mixture, shredded carrots, avocado slices, and toasted sesame seeds.  Enjoy!

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