Crisp butter lettuce wraps serve up grilled chicken and red peppers in a Asian-inspired nut sauce, topped with sliced cabbage and crunchy almonds. Easy-to-assemble like tacos, this light entree is packed with fresh ingredients and bold flavors, not carbs, calories or sugar.
You’re in charge of the spice-add for the adults taste or omit for kids. Head to the farmers market for farm fresh, locally grown lettuce, peppers, cabbage and parsley!
GRILLED CHICKEN LETTUCE WRAPS with ASIAN ALMOND SAUCE
Yield: 6-8 lettuce wraps
2-3 large hormone free boneless chicken breasts
Juice of 1 lime
Himalyan salt and freshly ground pepper
1-2 heads Boston Bibb lettuce, leaves washed and dried
1 cup chopped red bell pepper
1 1/2 cups thinly sliced purple cabbage
1 cup chopped fresh parsley leaves
3/4 cup chopped blanched almonds
Red pepper flakes, optional
ASIAN ALMOND SAUCE
4 Tbsp creamy almond butter
3 Tbsp low sodium soy sauce or tamari (gluten-free)
1/4 cup water
1 Tsp rice wine vinegar
1/4 Tsp grated ginger root
Make the Asian Almond Sauce: whisk together almond butter, soy sauce or tamari, rice wine vinegar and ginger; set aside.
Preheat grill or grill pan over medium-high heat. Marinate the chicken breasts in a non-reactive bowl with a drizzle of olive oil, lime juice, salt and pepper; toss to evenly coat.
Lightly spray the grill with cooking oil. Place chicken away from flame and grill the chicken until golden, light brown and fully cooked through, turning to cook other side. Remove chicken from the grill, transfer to a cutting board and dice chicken into 1/2-inch bite-size pieces; place in a large bowl.
Add chopped parsley to the chicken, then pour 3/4 of the almond sauce and combine. Season with salt and pepper.
Divide the chicken mixture evenly between lettuce leaves (the outer leaves will be larger), top with a drizzle of remaining sauce, sliced cabbage and chopped almonds. Add a sprinkling of crushed red pepper for heat.
Serve with lime wedges.