Thai-Inspired Lettuce Wraps

Ingredients

• Peanut butter

  Chunk style, without salt

  ⅓ cup or 86g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Rice wine vinegar

  4 tbsp or 60g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Carrots

  Raw

  ⅓ cup grated or 37g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Peppermint

  Fresh

  1 tbsp or 2g

• Basil

  Fresh

  ¾ tbsp, chopped or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Lettuce

  Iceberg (includes crisphead types), raw

  8 leaf, medium or 64g

Directions

1. Mix peanut butter, 1 tbsp soy sauce, 2 tbsp olive oil, 2 tbsp rice vinegar, and cayenne pepper until well combined to make the peanut sauce.
2. Heat the remaining olive oil and soy sauce in a pan over medium-high heat. Cook the chicken breast for 8-10 minutes per side until cooked through and no longer pink. Let rest for 5 minutes before slicing thinly.
3. Combine grated carrots, grated cucumber, fresh herbs, onion, and bean sprouts. Pour the peanut sauce over the top. Serve with sliced chicken and enjoy.

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