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Asian Chicken and Quinoa Lettuce WrapsIngredients

For Chicken:1 lb chicken breasts; marinated, sautéed and shredded2 Tbsp olive oil3 Tbsp soy sauce (gluten-free if you’d prefer)2 garlic cloves, minced1⁄4 tsp dried ginger powder1⁄2 Tbsp sesame oil

For Wraps:1 head of bib or romaine lettuce2 cups cooked quinoa1 medium or 3 small cucumbers, thinly sliced1 – 2 large carrots, sliced into matchsticks

For Peanut Sauce:2/3 cup olive oil¼ cup rice vinegar2 Tbsp sesame oil2 Tbsp soy sauce (gluten-free if you’d prefer)1 Tbsp coconut sugar2 Tbsp creamy peanut butter1⁄3 cup chopped peanutsDirectionsIn a bowl mix together marinade ingredients and pour over chicken breasts. Set aside for 20 minutes.While chicken is marinating, wash and dry lettuce, wash and thinly slice cucumbers, and peel and thinly slice carrots into matchsticks.Cook 1 cup of dry quinoa in 2 cups of water over medium heat for ~15-20 minutes with lid on saucepan.Place chicken and marinade in skillet over medium heat until cooked thoroughly (165 degrees Fahrenheit). Once cooked, use a fork and knife to shred chicken breast.To make peanut sauce, combine ingredients in order above in a cup or bowl. Use fork or wire whisk to combine ingredients thoroughly.To assemble lettuce wraps, start with a lettuce leaf, add a couple spoonfuls of quinoa, several shreds of chicken, slices of cucumber, and slices of carrot. Wrap lettuce around ingredients and hold with toothpick if desired. Drizzle with peanut sauce or dip wrap into serving dish.

Nutrition Facts (~1 wrap): 173 Calories, 5g Total Fat (1g Saturated Fat), 22g Carbohydrates (3g Dietary Fiber, 3g Sugar), 10g Protein


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