Shredded Chicken and Vegetable Lettuce Wraps Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is more budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and provide similar crunch.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and can be a protein alternative.

Start with a rotisserie chicken and shred about 3 cups of chicken using your fingers.

Shred about 1.5 cups of cabbage (green or red) into thin strips.

Cut one bell pepper into thin strips and add to the bowl.

Shred one carrot using a vegetable peeler and add to the bowl.

Add cilantro to the bowl (or parsley if preferred).

In a separate bowl, prepare the dressing: combine 3 tablespoons of olive oil, rice vinegar, 2 teaspoons of toasted sesame oil, 2 teaspoons of low sodium soy sauce, a dash of honey, and chili flakes to taste.

Grate 1 clove of garlic and add it to the dressing.

Peel and grate about 1.5 teaspoons of ginger and add it to the dressing.

Whisk the dressing ingredients together until well combined.

Pour the dressing over the chicken and vegetable mixture and toss to coat evenly.

Serve the salad mixture in bib lettuce leaves as wraps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens