Thai Lettuce Wraps

Thai-Peanut-Chicken-lettuce-tacos-550x789

These are one of my absolute favourite’s for my meal prep and I fell in love with them when we tried them at a restaurant.  Then luckily I found this recipe on Skinny taste.com and if you want to really good recipes (besides me) that’s the place to go.  So when I found this recipe I had to try it and boy were we glad I did.  It tastes just like the restaurant’s version only better. Mostly because it’s way cheaper and more for the buck! My husband always says. lol. So here is the recipe, I made a few differences mostly to cut down on the time it takes to cut everything from scratch. With meal prepping the least amount of time for the tedious stuff the better to concentrate on getting the meal ready.

These are not your ordinary tacos – these chicken tacos are spicy and exotic, made with my light peanut sauce which I make with PB2 (powdered peanut butter) sriracha, ginger and spices. To balance out the spice, I chose to serve these in crisp cool lettuce wraps but tortillas would work great too!

INGREDIENTS:

For the Peanut Sauce:

  • 1/2 cup reduced-sodium chicken broth
  • 3 tbsp PB2 (or 2 tbsp peanut butter)
  • 1/2 tablespoon Sriracha chilli sauce
  • 1 tbsp honey
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 1/2 tbsp freshly grated ginger
  • 1 clove garlic, crushed

For the Chicken:

  • cooking spray
  • 16 oz ground chicken
  • 1 tbsp Sriracha chilli sauce (more or less to taste)
  • 4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 3/4 cups shredded carrots
  • 2/3 cup scallions, chopped
  • 3/4 cup shredded red cabbage( to save time I have used the bagged Broccoli Slaw )
  • 2 tbsp chopped peanuts
  • cilantro leaves, for garnish
  • 4 lime wedges
  • 8 iceberg lettuces outer leaves

DIRECTIONS:

  1. Make the peanut sauce; in a small saucepan combine chicken broth, PB2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
  2. Meanwhile, heat a large non-stick skillet or wok over high medium until hot.
  3. When hot, spray with oil and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute.
  4. Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender-crisp, about 1-2 minutes. Set aside.
  5. Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 2 lettuce tacos

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 7
  • Calories: 252
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 96mg
  • Sodium: 567mg
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sugar: 9g
  • Protein: 25g

 

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