When my friend gave me her recipe for Teriyaki Chicken Wraps, I was a little skeptical at first. She likes to eat very healthy and under processed meals, and they are usually mostly made with vegetables. When you have a family of hungry kids, just cooked vegetables doesn’t usually cut it for a dinner.

However, after I made these chicken wraps, my kids all felt full, and they even asked me to make it for them again! I thought replacing wraps with lettuce leaves would leave everyone hungry, but the filling has so many delicious ingredients in it that everyone was happy!

 

Ingredients:

FOR THE GLAZE:

½ cups Soy Sauce

¼ cups Brown Sugar

¼ cups Honey

½ cups Red Wine Vinegar

½ teaspoons Garlic Powder

¼ teaspoons Onion Powder

¼ teaspoons Ginger

2-½ Tablespoons Cornstarch

FOR THE FILLING:

1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces

½ teaspoons Pepper

2 Tablespoons Sesame Oil

½ cups Onion, Diced

1 Tablespoon Garlic, Minced

½ teaspoons Dried Crushed Red Pepper Flakes

½ whole Lime Juiced, (about 1 1 /2 Tablespoons)

1 whole Red Bell Pepper, Diced

4 sprigs Green Onions, Sliced

2 whole carrots, peeled and thinly sliced

½ cups Dry Roasted Peanuts Or Cashews

12 whole Lettuce Leaves, Boston or Romaine Hearts work best because they are a stiffer leaf {not pictured}

1 box Fried Rice, made according to package directions

FOR GARNISH:

Cilantro

Soy Sauce

 

Instructions:

In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.

Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Sautee the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, carrots green onions, peanuts or cashews and sautee a few more minutes. Remove from heat for a few minutes before serving so you don’t wilt your lettuce “shell”.

Spoon a few Tablespoons of fried rice, followed by  1/4 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.

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Quick Tip: If you don’t have cornstarch, use flour to thicken the sauce.

Recipe and Image courtesy of:Little Fergusons