Thai-Inspired Lettuce Wraps

Ingredients

• Peanut butter

  Chunk style, without salt

  ⅓ cup or 86g

• Soy sauce

  Made from soy (tamari)

  8 tbsp or 144g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• 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

  4 oz or 113g

• Carrots

  Raw

  ⅓ cup grated or 37g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Spearmint

  Fresh

  1 tbsp or 6g

• 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 the peanut butter, one-eighth of the soy sauce, half of the olive oil, half of the 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, scallions, and bean sprouts. Pour the peanut sauce over the top. Serve with sliced chicken and enjoy.

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