Chicken Quinoa Lettuce Wraps With Peanut Sauce

Chicken Quinoa Lettuce Wraps with Peanut Sauce

This recipe is a flavorful and healthy option for a fun and interactive dinner.

Ingredients:

• For the Chicken:
  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (or 1/4 teaspoon dried ginger powder)
  • 1/2 tablespoon sesame oil
• For the Quinoa:
  • 1 cup quinoa, rinsed
  • 1 3/4 cups water or chicken broth
• For the Vegetables:
  • 1 carrot, julienned (thinly sliced)
  • 1 red bell pepper, julienned
  • 1 cucumber, thinly sliced
  • 1/4 cup chopped fresh cilantro
• For the Peanut Sauce:
  • 3/4 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sriracha (or more to taste)
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/4 cup water
• For Serving:
  • 2 heads of romaine lettuce leaves, washed and patted dry

Cooking Guide:

1. Marinate the Chicken: In a bowl, whisk together olive oil, soy sauce, garlic, ginger, and sesame oil. Add chicken breasts and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Cook the Quinoa: In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is cooked through and fluffy. Remove from heat and fluff with a fork.
3. Cook the Chicken: Heat a large skillet over medium heat. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through. Let cool slightly, then shred or chop into bite-sized pieces.
4. Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, lime juice, garlic, and water. Adjust the consistency with additional water if needed. The sauce should be thick but pourable.
5. Assemble the Wraps: Place lettuce leaves on a platter. Fill each leaf with cooked quinoa, shredded chicken, julienned vegetables, and chopped cilantro. Drizzle with peanut sauce and serve immediately.

Tips:

• For a vegetarian option: Replace the chicken with crumbled tofu that’s been marinated and pan-fried.
• Make it ahead: Cook the chicken and quinoa in advance. Store in separate containers in the refrigerator for up to 3 days. Assemble the wraps when ready to serve.
• Adjust the spice level: Start with less sriracha and add more to taste for a spicier peanut sauce.
• Veggie variations: Add other chopped vegetables like broccoli slaw, cabbage, or green onions for extra crunch and flavor.
• For a nut-free option: Use sunflower seed butter or tahini instead of peanut butter in the sauce.
• For a low-carb option: Serve the filling over a bed of romaine lettuce instead of using lettuce wraps.