Recipe makes 4 servings
Ingredients:
For the Filling:
1 lb (450g) chicken breast, cut into bite-sized pieces
1 Tbsp sesame oil
2 cloves garlic, minced
1 small onion, finely chopped
1 medium orange bell pepper, sliced
4 small radishes, thinly sliced
2 small green onions, thinly sliced
Salt and black pepper, to taste
For the Peanut Dressing:
3 Tbsp natural peanut butter
1 Tbsp low-sodium soy sauce (or tamari for gluten-free)
1 Tbsp rice vinegar
1 Tbsp lime juice
1 tsp maple-flavored syrup (sugar free)
1 tsp sriracha
2–3 Tbsp warm water (to thin, as needed)
For Serving:
1 head butter lettuce (or romaine), leaves separated
2 tbsp peanuts, finely chopped
Instructions:
Heat sesame oil in a large skillet over medium heat. Add garlic and onion, cooking 2–3 minutes until softened. Stir in the chicken and cook until golden brown and fully cooked through. Season with salt and pepper. Add the orange bell pepper and cook another 3-4 minutes until tender. Remove from heat.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, and chili paste. Add warm water 1 tbsp at a time until smooth and pourable.
Place spoonfuls of the chicken mixture into lettuce leaves. Top with sliced radishes and green onions. Drizzle generously with peanut dressing and sprinkle with chopped peanuts.
Arrange wraps on a platter and serve immediately with lime wedges.
Nutritional breakdown per serving (4 servings)
325 Calories
39.2gProtein
14.5g Fat
2.5g Fiber
10.2g Total Carbs
7.5g NET Carbs
