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Monday, March 31, 2014

Asian Chicken Lettuce Wraps

Since having to eliminate a lot of things from our eating including gluten, it can be tough to make quick & easy dinners for those days that you just don't have the energy or motivation to cook. With allergy concerns, take out & delivery suddenly aren't the answer when you have no inspiration- and even less time- to prepare dinner. We've become creative when it comes to things like burgers & wraps- 2 fairly simple & classic dinner ideas- by using lettuce leaves. Not only is this a healthier alternative for carbs, it's great as we approach the hotter weather and want lighter meal options. Today's Yummy Mummy recipe is an adaptation from one I found on Lexi's Clean Kitchen (a BIG thanks to my bestie for the recommendation!) and is one we love at our house! To view the original recipe from Lexi click here.


Yummy Mummy Recipe: Chicken Lettuce Wraps
Adapted from Lexi's Clean Kitchen

For the Chicken Marinade:
1 lb chicken, chopped into 1"- 2" chunks
3 tbsp honey (the original recipe calls for soy sauce, which I sub for honey because of the gluten in most soy sauces)
1 tbsp rice wine vinegar
1 tbsp sesame oil
3 cloves of garlic, crushed
1 tsp lemon or lime juice
1/2 tsp red pepper flakes (add more based on your preference)
1 tsp grated fresh ginger 

For the Filling:
2 garlic cloves, crushed
5 mushrooms, chopped
1 green pepper, chopped
1/2 white onion, chopped
2 handfuls fresh spinach, chopped
1 cup bean sprouts
1 tbsp sesame oil (or olive oil, if you prefer)
large pinch of sesame seeds
red chilli flakes to taste
salt & pepper
lettuce leaves, washed & patted dry

For the Paleo 'Peanut' Sauce:
3 tbsp cashew butter (you can use a food processor to make your own)
1 tbsp rice vinegar
1 tbsp unsweetened coconut flakes
1 tbsp sesame oil (or olive oil)
1 tsp lemon or lime juice
1 garlic clove, crushed

Directions:
1. In a bowl combine marinade ingredients & chopped chicken; set aside
2. Using a wok or large pan, heat oil & saute garlic, followed by the onion, green pepper & mushrooms; cook for approx. 3- 5 minutes
3. Scoop chicken into wok/ pan, saving the extra marinade
4. When chicken is fully cooked, add bean sprouts & spinach
5. Add remaining marinade & after a few minutes, add sesame seeds, chilli flakes, & salt & pepper to taste
6. If using the paleo 'peanut' sauce, stir together ingredients in a bowl using a whisk or fork until combined
7. Serve chicken & filling on top of the lettuce leaves, drizzled with the sauce if using
Delish! 
























Image Source: http://lexiscleankitchen.com/2013/08/08/thai-chicken-lettuce-wraps-with-paleo-peanut-sauce/