Chicken Quinoa Lettuce Wraps with Peanut Sauce
User Reviews
5
Chicken Quinoa Lettuce Wraps with Peanut Sauce
Description
This recipe features boneless, skinless chicken breasts marinated in a blend of olive oil, soy sauce, garlic, ginger, and sesame oil to infuse savory and aromatic notes. After marinating, the chicken is sautéed until caramelized and cooked through, then sliced thinly. The quinoa is rinsed before cooking to remove bitterness and prepared separately, providing a light, fluffy base with a subtle nutty taste.
The chicken and quinoa are combined with fresh cucumber slices, carrot matchsticks, and minced cilantro, then wrapped in Boston lettuce leaves which offer a soft, delicate but sturdy vessel for eating. The accompanying peanut dipping sauce, made from sesame ginger dressing blended with peanut butter, adds a creamy, slightly tangy layer that complements the savory chicken and fresh vegetables.
These wraps serve well as a flavorful lunch or light dinner, providing protein and vegetables with a crisp texture. The recipe notes mention that nutrition calculations depend on the type of dressing used, highlighting the flexibility of the sauce component.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts, grilled or sautéed and thinly sliced
- 2 Tbsp olive oil
- 3 Tbsp soy sauce
- 2 garlic pressed, cloves
- 1 tsp ginger grated, or 1/4 tsp dried ginger powder, fresh
- 1/2 Tbsp sesame oil
For the Wraps:
- 2 Boston lettuce Bib or Butter Lettuce
- 2 1/2 cups quinoa see notes below on how I made it, cooked
- 1 cucumber thinly sliced, medium or 3 small
- 1 carrot sliced into matchsticks, large or 2 medium
- 1/4 cilantro bunch, fresh
For the Easy Peanut Dipping Sauce:
- 3/4 cup Sesame ginger dressing P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame, Newman’s Own brand, low fat
- 2 Tbsp peanut butter microwave 30 sec if peanut butter refrigerated, creamy
- 1/3 cup peanut optional topping, chopped
Instructions
How to Prepare the Teriyaki Chicken:
- In a small bowl, stir together all the ingredients of your marinade: 2 Tbsp olive oil, 3 Tbsp soy sauce, 2 pressed garlic cloves, 1 tsp fresh ginger, grated ( or 1/4 tsp dried ginger powder) and
- /2 Tbsp sesame oil
- Place chicken breast in a medium bowl, add marinade and stir to coat the chicken evenly. Refrigerate for 20 minutes (prep your veggies in the mean time).
- Once chicken is marinated, heat a large skillet over medium heat, add the chicken along with some of the oil in the marinade and sauté until caramelized and browned on both sides and fully cooked. If chicken breasts are very large, you might cover with the lid when sautéing the second side for the chicken to cook through.
- Remove from heat and let chicken breasts rest on a cutting board 5 minutes before cutting into it, then slice into thin strips on the diagonal.
*How I Cooked Quinoa:
- Rinse quinoa in a fine colander until water runs clear to get rid of any natural bitterness. Quinoa is cooked similar to rice. The ratio is 3/4 cup dry quinoa to 1 1/2 cups filtered water. I cooked mine in the rice maker on the white rice setting without adding any salt or butter and it was done after about 20 minutes. Transfer quinoa to a bowl to cool. You want it to be room temp or cooler before using in lettuce wraps.
How to make the best peanut dipping sauce
- Combine 3/4 cup sesame ginger dressing with 2 Tbsp creamy peanut butter and whisk together or shake together in a tupperware with a tight fitting lid. Transfer to a small bowl and top with chopped peanuts if using.
How to Serve:
- Place all prepared vegetables on a platter: lettuce, sliced cucumbers, sliced carrots and sprigs of cilantro. Add your bowls of chicken, quinoa, and peanut sauce to the serving platter.
- You can either pre-assemble the lettuce wraps or let your hungry folks assemble their own (my favorite method!). Start with the lettuce leaf, add a heaping Tbsp of cooked quinoa, a strip or two of chicken breast, sliced cucumber and carrots along with a couple sprigs of cilantro. Drizzle with prepared creamy peanut sauce and be prepared to love this.
Notes
- The nutritional content varies with the sesame ginger dressing chosen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbs | 25g | |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 898mg | 37% |
| Potassium | 603mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3540IU | 71% |
| Vitamin C | 4mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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