Ah, the eternal quest for a meal that feels light yet satisfying—like a summer breeze with a hint of crunch. These Chicken Quinoa Lettuce Wraps are kind of like that unexpected oasis in the middle of a hectic Wednesday, where savory meets nutty, and the peanut sauce? It’s the unexpected friend who always brings the best snacks to the party.
Remember that viral video of the cat jumping into a box and missing? Yeah, this is pretty much the opposite of that.
Steps
- Prepare the Chicken Marinade: Mix olive oil, soy sauce, pressed garlic, grated fresh ginger (or dried ginger powder), and sesame oil in a small bowl.
- Marinate the Chicken: Coat chicken breasts in the marinade, place them in a medium bowl, and refrigerate for 20 minutes. Meanwhile, prep the vegetables.
- Cook the Chicken: Sauté the marinated chicken in a heated skillet over medium heat until both sides are caramelized and thoroughly cooked. Allow the chicken to rest for 5 minutes before slicing it into thin strips.
- Cook the Quinoa: Rinse quinoa in a colander until the water is clear. Cook it like rice, using a 3/4 cup dry quinoa to 1 1/2 cups water ratio. Let the quinoa cool to room temperature before assembling the wraps.
- Make the Peanut Sauce: Combine sesame ginger dressing with creamy peanut butter. Whisk together until smooth and top with chopped peanuts if desired.
- Assemble the Wraps: Arrange lettuce, cucumber slices, carrot matchsticks, and cilantro on a platter. Add bowls of cooked chicken, quinoa, and peanut sauce to the serving area.
- Serve the Wraps: Either pre-assemble the wraps or let diners create their own. Begin with a lettuce leaf, add quinoa, chicken slices, cucumber, carrots, and cilantro. Drizzle with peanut sauce and enjoy.
Ingredients
- 2 large boneless, skinless chicken breasts, grilled or sautéed and cut into thin slices
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 garlic cloves, crushed
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon dried ginger powder)
- 1/2 tablespoon sesame oil
- 2 heads of Boston, Bib, or Butter Lettuce
- 2 1/2 cups cooked quinoa
- 1 medium or 3 small cucumbers, cut into thin slices
- 1 large or 2 medium carrots, cut into matchsticks
- 1/4 bunch fresh cilantro
- 3/4 cup sesame ginger dressing (such as Newman’s Own Low Fat Sesame Ginger dressing; for gluten-free, use Bragg’s ginger sesame)
- 2 tablespoons creamy peanut butter (microwave for 30 seconds if refrigerated)
- 1/3 cup chopped peanuts (optional topping)
Nutritional Values
Calories: 425 kcal | Carbs: 25 g | Protein: 17 g | Fat: 29 g | Saturated Fat: 4 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 12 g | Trans Fat: 0.01 g | Cholesterol: 24 mg | Sodium: 898 mg | Potassium: 603 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 3540 IU | Vitamin C: 4 mg | Calcium: 56 mg | Iron: 3 mg
FAQ
- Can I use a different type of lettuce for the wraps?
- Absolutely! While Boston, Bib, or Butter Lettuce is recommended due to their tender and flexible leaves, feel free to use romaine or iceberg lettuce if you prefer a bit more crunch.
- Is there a gluten-free alternative for the sesame ginger dressing?
- Yes, if you’re avoiding gluten, you can substitute Newman’s Own Low Fat Sesame Ginger dressing with Braggs ginger sesame dressing, which is gluten-free.
- How can I ensure the quinoa is cooked perfectly for the wraps?
- Rinse the quinoa thoroughly in a fine colander to remove any bitterness. Use a 3/4 cup of dry quinoa to 1 1/2 cups of water ratio. Cooking in a rice maker on the white rice setting works well, and it’s best to cool the quinoa to room temperature before using it in the wraps.
- What if my chicken breasts are too large to cook evenly?
- If your chicken breasts are particularly large, you can cover the skillet with a lid while sautéing to help them cook through. Let them rest for 5 minutes after cooking before slicing them into thin strips.
- Can I make the peanut sauce with other ingredients?
- The peanut sauce in this recipe is made with just two ingredients: sesame ginger dressing and creamy peanut butter. However, you can customize it by adding a splash of lime juice or some chili flakes for an extra kick.
Tips
- Ensure your quinoa is cooked properly by rinsing it thoroughly to remove any bitterness, and cook it using a 3/4 cup dry quinoa to 1 1/2 cups water ratio. Allow it to cool to room temperature before assembling the wraps.
- Marinate the chicken for at least 20 minutes to enhance the flavor. If the chicken breasts are large, use a lid to cover them while sautéing to ensure they cook through evenly.
- For the peanut dipping sauce, if your peanut butter is refrigerated, microwave it for about 30 seconds to make it easier to mix with the dressing.
- Offer a variety of toppings and let your guests or family assemble their own lettuce wraps for a fun and interactive meal experience. Kids might prefer a ranch dressing option as an alternative to the peanut sauce.
Equipment
- Rice Cooker – If you don’t already own one and you’d like to cook quinoa in it as suggested.
- Fine Mesh Colander – For rinsing quinoa to remove natural bitterness.
