Get Rid of the Bread (Yummy Lettuce Wraps)

ElleMorrison

Spicy Thai Chicken Lettuce Wraps with Peanut Sauce


Nutritional data (per serving): Calories 231, Fat 12g, Saturated Fat 2g, Sodium 519mg, Carbs 18g, Fiber 5g, Protein 15g.


Spicy Thai Chicken Lettuce Wraps with Peanut Sauce


• 1 tablespoon peanut butter
• 1 tablespoon agave nectar
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1/2 teaspoon sriracha




• 3 pieces Gardein Chick'n Scallopini, slightly thawed and diced
• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 4 green onions, sliced, divided
• 1/3 cup carrots, grated
• 2 cloves garlic, minced
• Half of an 8-ounce can sliced water chestnuts, drained and diced
• 1/4 cup peanuts, crushed
• 1/4 cup cilantro, chopped, divided
• 1/2 teaspoon pepper
• 1 teaspoon Sriracha sauce
• 1 teaspoon soy sauce
• 4 large iceberg lettuce leaves, to serve


In a small bowl, mix peanut butter, agave, soy sauce, sesame oil, ginger, and sriracha. Set aside. In a large nonstick skillet sprayed with cooking spray, add diced chicken and cook until browned, about 5 minutes. Remove to a bowl and set aside. In the same skillet, heat olive oil over medium heat. Add yellow onion, half the green onions, carrots, and garlic. Cook until vegetables are fragrant and soft, about 5 minutes. Add cooked chicken, water chestnuts, remaining green onions, peanuts, half the cilantro, pepper, sriracha, and soy sauce. Stir well, and cook for 1-2 minutes more. Divide the mixture evenly between lettuce cups and garnish with remaining cilantro. Drizzle with sauce before serving. Serves 4.