Thai Chicken Lettuce Wraps with Pineapple Jicama Slaw

I’ve recently taken the initiative to actually go pretty full force in attempting to lose weight and get back to my pre-baby bod..I have started the Couch to 5K..and let me just say..I knew I was out of shape, but woah. I had no idea it was that bad haha This running thing is kicking.my.ass. I have never really ever been a big runner, so this is all new to me…(so is giving up sweets!)

I have so much incentive to get back into shape and I must say I feel so much better. I have more energy, more motivation, I’m happier..the only thing I’m bummed about is that I didn’t do this sooner. But better now than never! I want to be able to keep up with my son and never feel ‘slothy’ again…Im to young, and it has just been to long since Ive worked out. This is a good thing

With all that being said, do.not.worry. This blog, my food, it won’t change very much at all…there might be a few less sweets, and the dishes I do make may have a little healthier twist on them, but it will definitely not be all about diet food! I still love to eat just as much as always…and I don’t really believe in diets, just healthier eating!  

So let me tell you about these FABTASTIC Thai Chicken Lettuce Wraps and the amazing Pineapple Jicama Slaw that goes with them..because they truly are one of the yummiest (and messiest ) things I have eaten! Between the sweet and salty peanut sauce, the tangy slaw, all atop marinated chicken strips and a lettuce wrap..holy.cow! We will be eating these over and over and over again..and so should YOU!

 

Print

Thai Chicken Lettuce Wraps with Pineapple Jicama Slaw

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 4-5 lettuce wraps

1 wrap

140 Calories/Wrap

Ingredients

For the Slaw
• 1 cup chopped pineapple
• 1 cup chopped jicama
• 1 lime, zested and juiced
• 1 Tablespoon rice vinegar
• 2 Tablespoon freshly chopped cilantro
• 1-2 grinds of salt and pepper
For the Chicken Marinade
• 1 teaspoon agave nectar
• 2 tablespoon soy sauce
• 2 teaspoon ground ginger
• 1 lime, zested and juiced
• 1/2 teaspoon crushed red pepper
• 1 Tablespoon Minced Garlic
• 2 large chicken breasts, rinsed and cut into strips
For the Peanut Sauce
• 3 Tablespoons Peanut Butter
• 1 1/2 teaspoon sesame oil
• 1 Tablespoon rice vinegar
• 2 Tablespoons chili sauce
• 1 teaspoon agave nectar
• 1/2 teaspoon ground ginger
• 2 Tablespoons water (for thinning)
• 5 leaves Boston lettuce

Instructions

1. Mix all the ingredients of the slaw in a bowl and set in the fridge.
2. For the chicken marinade, whisk all ingredients except the chicken together.
3. Pour into a large Ziploc bag, add the chicken strips. Shake well so all the chicken is coated, then lay it horizontally in the fridge to marinade for at least 30 minutes.
4. To make the peanut sauce, whisk all ingredients together, and set aside.
5. Heat your grill pan to medium high heat, spray cooking spray.
6. Add the chicken with the sauce and cook until the chicken is cooked through, about 7-8 minutes.
7. To assemble the wraps: spread as much of the peanut sauce as you desire on a lettuce leaf, top with some chicken followed by the jicama slaw, Devour!

Notes

Adapted From: Cara's Cravings