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How to make chicken lettuce wrap for a quick and nutritious lunch

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Easy Chicken Lettuce Wrap

Here's what you'll need:

6 large leaves of Romaine or iceberg lettuce

1 1/2 lbs. ground chicken

1 red bell pepper

2 carrots shredded

2 tablespoons Teriyaki sauce

1/2 cup soy sauce

3 tablespoons hot water

1 tb. grated fresh ginger

1 tsp. toasted sesame oil

1 tb. green onion

1/2 cup peanut butter


  1. Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, approx. 5 more minutes.
  2. Whisk Teriyaki sauce, 1/2 cup soy sauce, ginger, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until all flavors have blended, about 5 to 10 minutes.
  3. Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce into the mixture. Set dipping sauce aside.
  4. Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion, and a spoonful of peanut dipping sauce.


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