Thai Chicken Lettuce Wraps
This post may contain affiliate links. Learn more about my disclosure.
Aren't these gorgeous?!! And so delicious!! I love getting lettuce wraps when I go to The Cheesecake Factory, and this totally fulfills that craving for me with out the danger of being tempted to eat amazing, rich desserts.
3 leaves of butter leaf lettuce
1/2 of a grilled chicken thigh (breast is fine, too)
1/2 mango (optional- but it's super tasty!!)
1/4 carrot, peeled and sliced
1/4 bell pepper, diced
1/4 cucumber, diced
3 TBSP quinoa, cooked
2 springs of cilantro
2 TBSP Thai peanut dressing (Below)
Lay your lettuce leaves out and divide ingredients between the leaves. You can either drizzle the dressing on top, or dip your lettuce wraps in it.
Serves 1 person. Dressing recipe below is multiple servings.
Thai Peanut Dressing:
2 1/2 TBSP peanut butter (don't try substituting peanut butter powder- it comes out gritty and gross, you need the fat in the peanut butter)
1 1/2 TBSP honey
1 1/2 TBSP olive oil
1/4 cup rice vinegar
1 1/2 TBSP soy sauce
juice squeezed from 1/2 lime
In a bowl whisk together peanut butter and honey. Add in oil, whisk again. Add vinegar and soy sauce, whisk again until smooth. I like to stick it in the refrigerator for about 15 minutes before eating, but you don't have to.