chicken lettuce wraps with carrot+cabbage slaw [gf]

We primarily eat gluten free in our house because we all just feel better doing so, and one of our weeknight dinner staples is lettuce wraps. Butter or bibb lettuce is the perfect gluten free vehicle for tender meat & fresh veggies, and today's recipe is a new favorite.

I absolutely fell in love with adding a simple "slaw" on top of the lettuce wraps because it offers a fresh flavor and the perfect crunch to offset the tender chicken. This recipe can be customized to your preferences with any protein you have on hand and your favorite veggies or whatever is in season. It is delicious, filling and oh so healthy. If you're not already, it will surely make you a lettuce-wrap-lover for life!

chicken lettuce wraps with carrot + cabbage slaw

what you'll need

boneless skinless chicken breasts || one breast per person
yellow bell pepper, thinly sliced
3-4 leaves of purple cabbage, sliced thinly || approximately one cup
2-3 large carrots, shredded, sliced or spiralized || approximately 1/2 cup
1-2 heads of green butter lettuce depending on size, leaves separated and rinsed
3 green onions, sliced thinly
1 bunch cilantro, chopped
1 lime
1 small can of chipotle in adobo sauce || 

          I puree the entire can with cilantro and lime juice, then freeze it in an ice cube tray into 1 oz portions; for this recipe, I simply take a 1 oz cube from the freezer and put it into the chicken and it melts and forms a sauce.

          If you are using it fresh from the can: using a food processor, puree the entire can until smooth. Add a handful of cilantro and a good squeeze of lime juice. Use 1-2 oz of sauce in the recipe [or to taste to your preferences]; freeze the remaining sauce for the future in an ice cube tray [our favorite here] because one small can makes a lot more sauce than one recipe calls for and it's so great for future meals since you don't have to do any sauce prep except open the freezer door!

extra virgin olive oil
salt + pepper
chopped peanuts for garnish

cast iron skillet or large frying pan

what you'll do

» heat olive oil in skillet on medium heat
» slice chicken into small strips and add to oil, adding S+P and cooking through
» add half of the bell pepper slices and 1/4 cup of chopped cilantro 
» add your chipotle in adobo sauce [1-2 oz]; a little goes a long way!

» while your chicken is cooking, assemble your slaw:
          » in a medium sized bowl, mix: 1 cup sliced cabbage, 1/2 cup spiralized carrots, 3 green onions sliced thinly, the other half of the yellow bell pepper and a handful of chopped cilantro; toss to combine

» once chicken is cooked through and coated in sauce, assemble your lettuce wraps:
          » fill butter lettuce leaf with hot chicken + bell pepper mixture; add slaw on top

» finish with chopped peanuts, your favorite peanut or soy sauce & enjoy!

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