Description
Asian Lettuce Wraps is a healthy and easy lunch option with the goodness of fresh vegetables, shredded leftover rotisserie chicken, and a sweet and tangy peanut butter sauce.
Ingredients
Scale
- 7 Lettuce Leaves
- 1 cup Shredded Rotisserie Chicken
To Make Peanut Butter Dressing:
- 2 tbsp organic Peanut Butter (crunchy or smooth)
- 1 tbsp Honey
- A dash of Vinegar
- 1 tbsp Olive oil
- 1/2 tsp Sriracha sauce
- 1 tsp Soy sauce
- A pinch of Black pepper, crushed
- 1/2 tsp Garlic, minced
- A pinch of Salt
Veggies
- 1/2 cup Onion, finely sliced
- 1/4 cup Green Bell peppers, finely chopped
- 1/4 cup Spring Onion Greens, chopped
- 1/4 cup Pickled Jalapenos
Instructions
- To make the Peanut Butter sauce, mix together organic peanut butter ( I used the crunchy variety), honey, vinegar, olive oil, sriracha sauce, soy sauce, pepper, minced garlic, and salt.
- To assemble the lettuce wraps, first, shred the leftover rotisserie chicken and keep aside.
- Gather all the vegetables you want to use. I used some finely chopped onions, green bell pepper, jalapenos, and spring onion greens.
- Arrange the lettuce leaves on a platter. Place the vegetables one after the other onto the center of the lettuce leaf. In this case, onions, bell peppers, jalapenos, spring onion greens.
- Spoon some shredded chicken.
- Add a generous amount of dressing.
- Wrap and eat!
Notes
You may also use cabbage, shredded carrot, bean sprouts, cucumber, or some sauteed mushrooms.
If you do not have leftover chicken, cook a cup of minced/ground chicken in little oil. Season with black pepper and salt.
If you are using smooth peanut butter for the dressing, add some chopped roasted peanuts for the crunch element.
- Prep Time: 10 minutes
- Cook Time: 0 hours
- Category: Bachelor Recipes, Salads
- Cuisine: Thai
Nutrition
- Serving Size: 2 slices
Keywords: keto lettuce wraps, asian lettuce wraps