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Easy and Delicious Grilled Chicken Lettuce Wraps

A delicious Asian Style Grilled Chicken Lettuce Wrap
Prep Time 4 hrs
Cook Time 10 mins
Course Main Course
Servings 4

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.