4 servings (serving size: 2 wraps and 2 lime wedges)
1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Sriracha)
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of sea salt
4 (6-ounce) skinless, boneless chicken breast halves
8 Boston lettuce leaves (about 1 head)
1 cup fresh mint leaves (about 10 ounces)
1/2 cup bean sprouts (about 2 ounces)
1 lime, cut into 8 wedges
Chopped peanuts (optional)
How to Make It
Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.
This recipe is really good and really easy. I used ground turkey instead of chicken and instead of marinating the chicken; I used the sauce to cook the ground turkey. I did not use the mind, but added carrots and water chestnuts. I also used a bottled sauce, with the wraps, since turkey can be dry and bland. This recipe is very versatile
I love this recipe. I did change a few things. I cooked the chicken on a pancake griddle and then instead of slicing it, I put it in the food processor with the sauce so it would be more like pf changs. I put the beansprouts in a bowl with the meat and mixed it together. I also made a topping sauce with sariacha sauce, lime and soy sauce. We will definatly make this again.
Easy to make and delicious. The chicken marinade was fantastic. I shredded the chicken for the wraps and will add some more veggies that I had around next time(shredded carrots, radishes). Great for a weeknight meal.
I really liked this recipe and so did my husband and 7 year old! If you make Asian inspired dishes the ingredients should be on hand and not too expensive. I cut down on the amount of sesame oil in the sauce; it has a very strong flavor. Also used all the sauce as marinade and when it came time to make the wraps we used bottled sauces we already have on hand, Thai peanut, sweet & sour, etc. I made a buffet of toppings and let everyone choose for themselves- shredded carrot, water chestnut, cilantro, etc in addition to the recipe ingredients. I will make these again!
I made this following the recipe exactly except I only used 3 chicken breasts and did not use the optional peanuts. I had eaten a late lunch, so my boyfriend ate alone, and he ate all of them! He didn't realize I hadn't had any and he said they were so good he couldn't stop himself. This is a skinny guy who almost never overeats so I'm thinking they were darn good.
Wow, the marinade on this chicken is sooo good! This recipe has been in my cookbook for a couple of years and I've always skipped over it because it looked kind of average. So glad we finally tried it. Made as a salad rather than wraps, doubled the dressing, marinated the chicken all day, and used broccoli slaw rather than bean sprouts/peanuts as other reviewers suggested. Would be excellent with tuna, too.
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