Asian chicken and quinoa lettuce wraps

Cook time: 45 minutes

Serves: 4

Post workout

Ingredients:

• 1 lb chicken breasts; marinated, sautéed and shredded
• 2 Tbsp olive oil
• 3 Tbsp soy sauce (gluten-free if you’d prefer)
• 2 garlic cloves, minced
• 1⁄4 tsp dried ginger powder
• 1⁄2 Tbsp sesame oil

For wraps:

• 1 head of bibb lettuce
• 2C cooked quinoa
• 1 medium or 3 small cucumbers, thinly sliced
• 1 – 2 large carrots, sliced into matchsticks

For peanut sauce:

• 2/3C olive oil
• ¼C rice vinegar
• 2 Tbsp sesame oil
• 2 Tbsp soy sauce (gluten-free if  you’d prefer)
• 1 Tbsp coconut sugar
• 2 Tbsp creamy peanut butter
• 1/3C chopped peanuts

Preparations:

1. In a bowl mix together marinade ingredients and pour over chicken breasts. Set aside for 20 minutes.
2. While chicken is marinating, wash and dry lettuce, wash and thinly slice cucumbers, and peel and thinly slice carrots into matchsticks.
3. Cook 1 cup of dry quinoa in 2 cups of water over medium heat for ~15-20 minutes with lid on saucepan.
4. Place chicken and marinade in skillet over medium heat until cooked thoroughly (165 degrees Fahrenheit). Once cooked, use a fork and knife to shred chicken breast.
5. To make peanut sauce, combine ingredients in order above in a cup or bowl. Use fork or wire whisk to combine ingredients thoroughly.
6. To assemble lettuce wraps, start with a lettuce leaf, add a couple spoonfuls of quinoa, several shreds of chicken, slices of cucumber, and slices of carrot. Wrap lettuce around ingredients and hold with toothpick if desired. Drizzle with peanut sauce or dip wrap into serving dish.