In the summer, heating up the house by turning on the stove or oven can increase the temperature in the house which is the last thing you want to do when it's already over 90 degrees or more outside. This recipe is an easy barbecue or grilling recipe with minimal prep work and is amazingly delicious. Plus, even kids will love this and ask for more. It is easily adapted to be peanut-free, gluten free or low carb. Let's dig in!
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons soy sauce or coconut aminos
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon ground ginger
Salt and pepper to taste
For the Lettuce Wraps:
1 head of butter lettuce or romaine lettuce, separated into leaves
1 carrot, julienned or pre-sliced from the store
1 cucumber, julienned
1 red bell pepper, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup chopped green onions
1/4 cup chopped peanuts or sunflower seeds (optional)
Peanut Sauce:
1/2 cup peanut butter (creamy or crunchy)
2 teaspoons soy sauce or coconut aminos
1 tablespoon lime juice
1 tablespoon honey, agave or maple syrup (stevia, to keep this keto or low carb)
1 teaspoon sesame oil
1 clove garlic, minced
1/4 cup warm water (adjust for desired consistency)
Peanut Alternative Sauce:
1/2 cup sunflower seed butter (or almond butter)
2 teaspoons soy sauce or coconut aminos
1 tablespoon lime juice
1 tablespoon honey, agave or maple syrup (stevia, to keep this keto or low carb)
1 teaspoon sesame oil
1 clove garlic, minced
1/4 cup warm water (adjust for desired consistency)
Instructions
1. Marinate and Grill the Chicken:
In a bowl, mix olive oil, soy sauce, lime juice, minced garlic, ground ginger, salt, and pepper.
Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat the grill to medium-high heat.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
Remove the chicken from the grill and let it rest for 5 minutes before slicing thinly.
2. Prepare the Peanut Sauce:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and warm water until smooth. Adjust the water to achieve your desired consistency.
3. Prepare the Peanut Alternative Sauce:
In another small bowl, whisk together sunflower seed butter (or almond butter), coconut aminos (or soy sauce), lime juice, maple syrup (or honey), sesame oil, minced garlic, and warm water until smooth. Adjust the water to achieve your desired consistency.
4. Assemble the Lettuce Wraps:
Place the lettuce leaves on a serving platter.
Layer each leaf with slices of grilled chicken, carrot, cucumber, and red bell pepper.
Sprinkle with fresh cilantro leaves, chopped green onions, and chopped peanuts (if using, or sunflower seeds).
5. Serve:
Drizzle the wraps with your choice of peanut sauce or peanut alternative sauce, or serve the sauces on the side for dipping.
6. Enjoy:
Fold the lettuce leaves over the filling, and enjoy your fresh, flavorful grilled chicken lettuce wraps!
Don't forget to share a photo of your meal with us on Instagram by following and tagging @roam.chiropractic and using #roamrecipe. This recipe pairs wonderfully with our pineapple cucumber salad.
Commentaires