Chili Lime Chicken Lettuce Wraps
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Chili Lime Chicken Lettuce Wraps
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This makes a total of 3 Chili Lime Chicken Lettuce Wraps. Each wrap comes out to be 336.2 calories, 27.2g fats, 1.9g net carbs, and 17.9g protein.
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Ingredients
For the marinade:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- lime zest from two
- 2 tablespoons lime juice
- 1 clove garlic pressed, fresh
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon red chili pepper flakes
- ½ teaspoon paprika
- ¼ teaspoon stevia erythritol blend granulated
- 1 tablespoon cilantro finely chopped
For the chicken:
- 1 ½ tablespoons butter
- ½ pound chicken breast cut into small bite-sized pieces
For the aioli:
- 3 tablespoons mayonnaise
- lime zest from one
- 1 teaspoon lime juice
- ½ teaspoon cilantro finely chopped
- 1 clove garlic pressed, fresh
For the lettuce wraps:
- 3 lettuce large leaves
Instructions
For the marinade:
- In a small bowl, combine all marinade ingredients and mix until they are evenly incorporated.
- Transfer pieces of chicken breast into a dish for marinating.
- Pour the prepared marinade over the chicken and then stir to ensure that all sides of the chicken are coated.
- Cover the dish and then place in fridge to marinate for 1-2 hours.
For the chicken:
- In a large saucepan, melt butter over low heat. Once the butter has melted, increase heat to medium-high.
- Add marinated chicken, leaving space in between each piece. If needed, the chicken can be cooked in several batches. Allow the chicken pieces to brown before turning.
- Once the chicken has browned on all sides, transfer meat to a plate lined with a paper towel to soak up excess oil.
For the aioli:
- In a small bowl, add all ingredients and stir until combined.
For the lettuce wraps:
- To assemble the lettuce wraps, evenly distribute the sautéed chili lime chicken onto each of the lettuce leaves. Next, spoon on the desired amount of aioli onto each lettuce wrap and serve.
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