Asian Chicken and Veggie Lettuce Wraps

I always love seeing healthy recipe options, they always inspire my cooking! This Asian Chicken and Veggie Lettuce Wraps recipe is healthy and looks super tasty as well! They are the perfect little meal idea for summer lunch or even dinner. You could even make them as a little appetizer recipe. All you need is some chicken and veggies, and seasonings, and the lettuce to be the wrap for the meat and veggies. It is so simple and so good for you. The chicken is great protein and the vegetables and spices used provide lots of great nutrients for your system. Not having grains involved makes it more easily digestible as well, which is easier on your body to be able to put all of the nutrients to good use!

I like the idea of using lettuce as wraps, even though I do enjoy bread, I don't always feel like having it. Bread sometimes, depending on the type and ingredients in it, is not the best to eat a lot of and just has empty calories and a lot of sugar in it. A great alternative for summer when you just want to keep your eating light is to use the lettuce as a wrap. The recipe calls for butter lettuce, but you could use any lettuce you like, I have often used romaine lettuce when I make things like this.

You can taste the flavours a lot more when you just eat it with the lettuce. The flavours seem bolder, and you do feel surprisingly full after having a few! These would be great to bring to a party as an alternative to other things that include bread, people who eat a Paleo type diet or have food allergies and sensitivities would appreciate it a lot.

For the dressing recipe you will need sesame oil, rice wine vinegar, lite soy sauce or tamarin, toasted sesame seeds and some cayenne pepper. To start the lettuce wraps recipe toast the sesame seeds in a dry pan over low to medium heat for approximately one to two minutes, stirring until the sesame seeds are golden and fragrant, then set aside. Then for the dressing recipe, whisk together the dressing recipe ingredients in a medium sized bowl.

Then add some canola oil to a large frying pan placed over medium heat, and when the oil is hot but not smoking, add the chicken strips. Cook the chicken until it is golden on all sides and cooked through. You can then remove the chicken strips and set aside. Add the rest of the oil, and then the carrots, red pepper strips and ginger, cooking until the veggies are just slightly tender but still on the crisp side. During the last seconds of cooking add the minced garlic and cook until fragrant. You can then add the chicken to the pan along with the veggies and add the dressing, tossing to coat everything. This is such a light and healthy recipe, you won't feel guilty about having it all the time. It works for both a lunch recipe, and a dinner recipe. You will find yourself craving less bread and more variations using lettuce as a wrap, for it's refreshing crunch, and the way it makes you feel afterwards.

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