Description
Succulent chicken quinoa lettuce wraps with peanut sauce blend Asian-inspired flavors into a light, refreshing meal. Crisp lettuce leaves cradle spiced quinoa and tender chicken, promising a delightful culinary experience you’ll savor with every bite.
Ingredients
Scale
Main Protein:
- 1 lb chicken breast
- 1 cup quinoa
Vegetables and Herbs:
- 1 head butter lettuce
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 cloves garlic
Peanut Sauce and Seasonings:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp ginger (fresh, grated)
- 1/4 tsp red pepper flakes
Garnish:
- 2 tbsp chopped cilantro
- 2 tbsp chopped roasted peanuts
Instructions
- Rinse quinoa thoroughly under cold water, then combine with water in a saucepan and cook according to package instructions, typically 15-20 minutes until fluffy and tender.
- While quinoa cooks, dice chicken breast into small, uniform cubes to ensure even cooking and quick heat absorption.
- Heat a large skillet over medium-high heat and cook chicken cubes until golden brown and internal temperature reaches 165°F, approximately 6-8 minutes.
- Mince garlic and grate fresh ginger, preparing them for the flavor-building process.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes until smooth and well-integrated.
- Finely chop green onions and red bell peppers, setting aside for assembly.
- Once chicken is cooked, pour half the peanut sauce over the meat, stirring to coat evenly and enhance flavor penetration.
- Carefully separate butter lettuce leaves, creating perfect wrap vessels.
- Layer cooked quinoa into lettuce leaves, followed by seasoned chicken mixture.
- Top with diced red bell peppers and green onions for added crunch and freshness.
- Drizzle remaining peanut sauce over the wraps for extra moisture and flavor.
- Garnish with chopped cilantro and roasted peanuts to provide textural contrast and additional depth.
- Serve immediately while ingredients are warm and lettuce leaves are crisp.
Notes
- Thoroughly rinse quinoa to remove bitter saponin coating, ensuring a cleaner, lighter taste in the final dish.
- Cut chicken into uniform small cubes for even cooking, preventing dry or undercooked sections that could compromise food safety.
- Use a meat thermometer to confirm chicken reaches precisely 165°F, guaranteeing perfect doneness without overcooking.
- Adjust peanut sauce spiciness by modifying red pepper flakes quantity, making the recipe adaptable to different heat preferences.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains protein-rich nutritional profile.
- Gluten-sensitive individuals can replace soy sauce with tamari or coconut aminos to create a gluten-free alternative.
- Prepare components ahead of time for quick assembly during busy weeknights, storing sauces and cooked proteins separately in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 26-28 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg