Spicy Chicken Lettuce Wraps

I’ll give you a heads up: These are delicious, but they’re time consuming. If your knife skills aren’t exactly going to land you a spot on the next season of Top Chef, I recommend investing in a dicer. It will cut your prep time in half (pun shamelessly intended).

What you’ll need:

  • 2 organic chicken breasts, baked and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 8 crimini mushrooms, diced
  • 1 large carrot, peeled and diced
  • 3 cloves garlic, diced
  • 1 head of live lettuce, washed and patted dry, leaves whole
  • 1 cup peanuts, ground in a food processor
  • 1/2 cup chili garlic sauce (found on the Asian food aisle at the grocery store)
  • 1/2 cup hoisin sauce
  • 2 tablespoons extra virgin olive oil
  1. Preheat your oven to 375F
  2. Bake the chicken for about 30 minutes, or until cooked through. When it comes out of the oven, let it cool for a bit, and then dice it **NOTE** You can elect to dice the chicken raw, and cook it in the sautee pan instead. Up to you
  3. Heat the extra virgin olive oil in a large sautee pan. Add the bell peppers, mushrooms and carrots. Cook, stirring occasionally, for about five minutes
  4. Add the cooked chicken
  5. Stir in the ground peanuts, chili garlic sauce, and the hoisin sauce. Feel free to add more sauce as you stir if you feel like you need it
  6. Lay out your whole leaves of live lettuce (I typidcally serve each person 3 leaves), and fill with the spicy chicken and vegetable mixture




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