Easy Healthy Grilled Chicken Asian Lettuce Wraps
Easy and Delicious Grilled Chicken Lettuce Wraps
Summer is here!! A magical time of year when the kitchen in my house expands to the outdoors ! Chicken on the open flame of the grill is the best way to have chicken….those char lines are everything! Shake up your routine with these easy and delicious lettuce wraps that are loaded with pickled veggies and flavorful soy-free marinated Teriyaki Chicken ! These lettuce wraps are paired with a ready-made peanut sauce and make a super awesome healthy weeknight dinner! Plan ahead, and these can be ready in a flash!
What I used to make these Easy Healthy Grilled Chicken Lettuce Wraps
1 cup chopped carrot
1 cup chopped raddish
2 cups white vinegar
1/2 cup water
1/2 cup monk fruit sweetener
1 cup crushed peanuts
1 cup Asian Crunchy Noodles
2 ounces of cilantro microgreens or microgreens of choice
2 lbs of organic chicken breast
2 TBSP coconut amino
1 jar prepared teriyaki – I used this…the healthiest you can find!
1 jar of Prepared Peanut Sauce – This is what I used
2 oz of fresh chopped chives
4 garlic cloves
8-10 raw vidalia onion rings
2 tsp freshly grated ginger
Gotham Greens butter lettuce or lettuce cups of your choice
How to make these Easy and Delicious Grilled Chicken Lettuce Wraps
1. POUND THE CHICKEN OUT. In a large zip lock bag, spray a little avocado oil and add a chicken breast one at a time and pound them out with a chicken mallet. Use the flat side of the tenderizer. The avocado oil spray keeps the chicken from sticking to the bag. Having all chicken pounded out to the same equal size, will make sure the cook evenly and accurate.
2. MARINATE THE CHICKEN. Add all of the pounded chicken breast to a new zip lock. Add the jar of Primal Kitchen Teriyaki, 4 garlic cloves, 8-10 raw vidalia onion rings, and 2 tsp of fresh chopped ginger. Allow this to marinate a minimum of 4 hours up to 24 hours.
3. PREPARE THE PICKLED RADDISH/CARROT MIX. Heat 2 cups white vinegar, 1/2 cup water and monk fruit sweetener in a saucepan over medium heat until simmering. Continue to simmer until monk fruit sweetener is dissolved. Placed chopped carrot and radish in a glass jar and add the vinegar mixture. Cover and chill for at least an hour. 4 hours is more ideal. And overnight is best. If you are putting this recipe together last minute, at least an hour!
4. GRILL THE CHICKEN. Heat a gas grill to medium. Remove chicken breast from marinade (discard marinade) and place on the grill and cook, covered, until grill marks form on the first side, about 3 minutes. Using tongs, move the pieces on a slight angle and continue cooking, covered, for 2 minutes to form crosshatch marks. Flip the pieces over and cook for 3 to 4 more minutes, or until the chicken breast are cooked through. Transfer to a cutting board, let rest for a couple of minutes, and chop very fine! Arrange the chicken on a serving platter and bring all the components to the table for everyone to assemble their “wraps” as desired.
5. BUILD THE LETTUCE WRAPS: Build your lettuce cups: Fill lettuce cups with chicken and garnish with pickled carrot and radish, chopped peanuts, crunchy La Choy Asian noodles, fresh chives and cilantro microgreens. Toppings can be added as desired. Add peanut sauce in side cup for dipping or drizzle on top of lettuce wraps.
Easy and Delicious Grilled Chicken Lettuce Wraps
Ingredients
Pickled Carrot Raddish Mix
- 1 cup chopped carrot
- 1 cup trimmed and chopped raddish
- 2 cups white distilled vinegar
- 1/2 cup water
- 1/2 cup monk fruit sweetner
Marinated Chicken
- 2 lbs organic chicken breast
- 2 jar Primal Kitchen Soy-Free Teriyak (or jar of teriyaki of choice)
- 4 garlic cloves
- 8-10 raw vidalia onion rings
- 2 tsp fresh grated ginger
- 2 tbsp coconut amino
Lettuce cups
- 1 pack Gotham Greens Butter Lettuce Leaves (or lettuce of choice)1
- 1 cup Asian Crunchy Noodles
- 1 cup crushed peanuts
- 2 oz fresh chopped chives
- 2 oz cilantro microgreens
- 1 jar Sky Valley Thai Peanut Sauce for topping (or prepared peanut sauce of choice)
Instructions
Prepare Chicken
- POUND THE CHICKEN OUT. In a large zip lock bag, spray a little avocado oil and add a chicken breast one at a time and pound them out with a chicken mallet. Use the flat side of the tenderizer. The avocado oil spray keeps the chicken from sticking to the bag. Having all chicken pounded out to the same equal size, will make sure the cook evenly and accurate.
- MARINATE THE CHICKEN. Add all of the pounded chicken breast to a new zip lock. Add the jar of Primal Kitchen Teriyaki, 4 garlic cloves, 8-10 raw vidalia onion rings, and 2 tsp of fresh chopped ginger. Allow this to marinate a minimum of 4 hours up to 24 hours.
Pickled Carrot Radish
- PREPARE THE PICKLED RADDISH/CARROT MIX. Heat 2 cups white vinegar, 1/2 cup water and monk fruit sweetener in a saucepan over medium heat until simmering. Continue to simmer until monk fruit sweetener is dissolved. Placed chopped carrot and radish in a glass jar and add the vinegar mixture. Cover and chill for at least an hour. 4 hours is more ideal. And overnight is best. If you are putting this recipe together last minute, at least an hour!
Grill the Chicken
- GRILL THE CHICKEN. Heat a gas grill to medium. Remove chicken breast from marinade (discard marinade) and place on the grill and cook, covered, until grill marks form on the first side, about 3 minutes. Using tongs, move the pieces on a slight angle and continue cooking, covered, for 2 minutes to form crosshatch marks. Flip the pieces over and cook for 3 to 4 more minutes, or until the chicken breast are cooked through. Transfer to a cutting board, let rest for a couple of minutes, and chop very fine!
Prepare Lettuce Wraps
- Build your lettuce cups: Fill lettuce cups with chicken and garnish with pickled carrot and radish, chopped peanuts, crunchy La Choy Asian noodles, fresh chives and cilantro microgreens. Toppings can be added as desired. Add peanut sauce in side cup for dipping or drizzle on top of lettuce wraps.
What I used to make these Grilled Chicken Lettuce Wraps
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Primal Kitchen makes uncompromisingly delicious products that use high-quality, real-food ingredients, fats we love (like avocado and olive oils) and protein from collagen, cage-free eggs*, nuts, and seeds
Does not contain 150+ banned colors, flavors, preservatives and other ingredients often found in food. No hydrogenated fats or high fructose corn syrup allowed in any food. No bleached or bromated flour.
Pesticide Free. Sustainably Grown. Long-Lasting Freshness. Non-GMO Project Verified.
A 3 Ounce can of La Choy Asian Style Crunchy Noodles contains 0 trans fats and 130 calories per serving.
Matches the Sweetness of Sugar: A healthy cup-for-cup alternative to ordinary sugar. Monk fruit contains zero calories and is about 250 times sweeter than sugar.
CLICK HERE to get my recipe for PICKLED ONIONS!
