Lettuce wraps are the next big thing for many people who want a healthier eating lifestyle. You can substitute buns, tortillas, and other breads that you might be trying to avoid. The honey glazed chicken, and sauteed vegetables are so flavorful and they work perfectly with the crisp and fresh Iceberg lettuce. It's a meal everyone can enjoy and still feel healthy and satisfied!
Some sliced avocado, lime juice, and cilantro are just some of the toppings you can add to this meal!
I used Iceberg lettuce because it has a nice crunch and the leaves are much wider than Romaine lettuce.
This meal was just one of those, "I have no idea what I want to eat so let me look in the pantry" type of dishes. I knew I wanted to use chicken breast, but I didn't want to pair it with rice yet again or have too heavy of a dish. I then remembered I had some leftover lettuce and thought, why not make some lettuce wraps?
I love this recipe because I was able to get comfortably full without feeling regretful about what I had just eaten. It is definitely a healthier option that uses just protein and vegetables with some delicious spices. Try making this dish with flank steak strips too! It's so good!
Prep Time: 10 minutes Serves: 2 People
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
4 Boneless, Skinless Chicken Breasts, sliced into thin strips - about 3 in. long
1 Red Onion, sliced
1 Green Bell Pepper, sliced
Red and Yellow Mini Sweet Peppers, sliced
2 Tbsp. Olive Oil, divided
2 tsp. Garlic Powder
2 tsp. Chili Powder
1 tsp. Salt
1 tsp. Cumin
1 tsp. Paprika
1/2 tsp. Red Pepper Flakes
2 tsp. Garlic Sriracha, divided (this is optional)
Salt and Black Pepper, to taste for vegetables
1/4 cup Honey
1 Tbsp. White Vinegar
1 Tbsp. Lemon Juice
Iceberg Lettuce
Sour Cream
Lime, cut into wedges
Cilantro, for garnish
Avocado, sliced for garnish
INSTRUCTIONS
In a Medium bowl add the chicken, garlic powder, chili powder, salt, cumin, paprika, red pepper flakes, and 1 tsp. Garlic Sriracha. Make sure all of the chicken is evenly coated. Set aside for 10 minutes while you prepare the vegetables.
In a Large skillet, heat 1 Tbsp. olive oil over medium heat.
Add in the chicken and cook, stirring the chicken occasionally, for 12-15 minutes until the chicken is cooked through and there is no liquid in the skillet.
In a medium skillet, heat the other Tbsp. of olive oil over medium heat.
Saute the red onion, green pepper, and mini peppers for about 7-8 minutes, until tender. Season with the other tsp of garlic sriracha and salt and pepper to taste.
In a small bowl, whisk together the honey, lemon juice, and vinegar.
Once the chicken is cooked through, drizzle the honey mixture over the chicken and cook for another 5-6 minutes until the chicken starts to caramelize a bit. Remove from heat
Take a leaf of the Iceberg lettuce and spread about a Tbsp. amount of sour cream on the leaf.
Add a spoonful of the sauteed vegetables. Then add the honey glazed chicken.
Top with lime juice, avocado, and cilantro.
Make as many as your heart desires and Enjoy!
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