Butter Lettuce Chicken Wraps

Butter Lettuce Chicken Wraps

Recipe
PREPARATION TIME:

10 MINUTES

Our Vegehome brings a world of flavor to your home, but some days call for a meal that's easy to whip up, and (double but) just as delicious! This Butter Lettuce Chicken Wrap (link to capsules) is ideal for hot summer weather when you can't bear the thought of wolfing down carbs. They are easy to assemble and are a perfect choice for picnics.

Butter lettuce is an ideal replacement for bread. Its buttery-soft, silky leaves are easy to roll and thick enough to wrap around all kinds of ingredients, making them perfect for your favorite sandwiches. Butter lettuce is low in sodium, saturated fat and cholesterol and is an excellent source of dietary fiber, vitamin A, vitamin C, vitamin K, vitamin B6, folate, iron, potassium and manganese!

If you grow herbs in your Vegehome, you can add them to your chicken breast marinade to take the flavor to a whole new level.

INGREDIENTS

  • 2 chicken breasts
  • 4 cloves of garlic (minced)
  • 1 onion (diced)
  • 1 carrot (grated)
  • 1 C. tablespoon of olive oil
  • 3/4 cup chicken broth (low sodium)
  • Butter lettuce (whole)
  • Marinade
  • 3 tbsp. tablespoon of soy sauce
  • 3 tbsp. tablespoon of sugar
  • 1 C. tablespoon of sesame oil
  • 1/2 tsp. teaspoon onion powder
  • 1/4 tsp. teaspoon pepper
  • 1/4 cup hoisin sauce

MADE WITH

Butter lettuce

PREPARATION

  1. Combine all marinade ingredients in a bowl and set aside.
  2. There is no need to wash butter lettuce, as vegetables grown in the Vegehome are not subject to pesticides or bacteria.
  3. Pour a drizzle of olive oil into a frying pan over medium heat. Add the chicken and cook for five minutes, until lightly browned. Flip the chicken.
  4. Add 3/4 cup of the chicken broth to the pan and cover. Cook the chicken for 7 to 10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  5. Remove the chicken from the pan and discard the broth. Place the cooked chicken breasts on a plate or cutting board and use two forks to shred the breasts.
  6. Add the remaining tablespoon of oil to the pan and cook the garlic and onions until translucent. Add the chicken to the pan with the marinade.
  7. Coat the chicken well with the sauce. Divide the mixture among the lettuce leaves and serve!
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