Peanut Chicken Lettuce Wraps
Chicken marinaded in a Thai peanut sauce then stuffed into a lettuce wrap with pickled veggies.
Servings 4 Wraps
Calories 300kcal
Ingredients
- 8 oz chicken breast
- 4 large swiss chard leaves
- 1 medium avocado
- 2 tbsp ghee
Marinade
- 1/4 cup Peanut Butter
- 1 tbsp liquid aminos
- 1/2 tbsp rice wine vinegar
- 5 drops Liquid Stevia
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp Red Pepper Flakes
Pickling Vegetables
- 1/4 large cucumber
- 1 medium carrot
- 1.5 tsp liquid aminos
- 1 tsp rice wine vinegar
- 1/8 tsp Pink Himalayan Salt
Instructions
- Slice chicken into small bit sized places and set aside.
- Combine all ingredients in the marinade and toss the sliced chicken in the marinade. Let it marinade in the fridge for 1-2 hours.
- Julliene the carrots and cucumbers and add to a bowl. Cover in pickling ingredients and set aside in fridge.
- Once chicken is done marinating add ghee to a medium-high heat pan and add the chicken to the pan.
- Allow the chicken to cook through and crisp up (as seen in video). This took us about 7-10 minutes.
- Transfer chicken from pan to a bowl.
- Cut the rib out of a swiss chard leaf and cut in half. Layer the two leave over one another.
- Place 1/4 chicken, 1/4 vegetables, 1/4 sliced avocado and some cilantro (optional) onto one end of the leaf and roll it up, tucking in the side. You can use a tooth pick to reinforce the wrap!
- Repeat with all the leave until you have four wraps. Serve with a side of Sriracha or additional peanut sauce. Enjoy!
Notes
Net Carbs: 5g
Nutrition
Calories: 300kcal | Carbohydrates: 10.75g | Protein: 19.5g | Fat: 21.25g | Fiber: 5.75g