Thai Chicken Lettuce Wraps
Blackened chicken, noodles, marinated cucumbers and matchstick carrots wrapped in lettuce, topped with peanut sauce and crushed peanuts.
Ingredients
- 4 boneless skinless chicken breasts
- 1 jar marinade Trader Joe's Toasted Sesame dressing
- 1 c matchstick carrots
- 2 heads romaine lettuce washed
- 1 lb spaghetti
- 1 c salted peanuts lightly crushed
Marinated Cucumbers
- 1 English cucumber (seedless) seeded, diced
- 1 c water
- 2 tbsp sugar
- 1 tbsp rice vinegar
Peanut Sauce
- 1 c smooth peanut butter
- 1 c brown sugar
- 1/4 c low sodium soy sauce
- 2 tsp red pepper flakes
- 4 tsp rice vinegar
- 1 tsp sesame oil
- 1 lime juiced
- 1/2 c water
Instructions
- Marinate chicken breasts for at least 3 hours in the marinade in the fridge.
- For the cucumbers mix water, sugar and rice vinegar together until sugar dissolves. Add diced cucumbers, cover and marinate in the fridge for at least 1 hour.
- Cook spaghetti until al dente. Rinse and add a little olive oil to keep from sticking.
- Cook chicken breasts on a grill or Blackstone over medium heat until cooked through. About 8 minutes per side. Let rest for 10 minutes before slicicing.
- For the sauce add everything but the water to a food processor and blend until smooth. With the food processor on, slowly add the water through the feed tube.
- Add peanuts to a large zip loc bag and gently pound with a rolling pin.
- Assemble with lettuce on bottom, spaghetti, chicken, cucumbers, carrots, sauce and top with peanuts.
Tried this recipe?Let us know how it was!