Recipe: Sweet Chili Chicken Lettuce Wraps

I just realized I need to find shorter names for my recipes. Anyway, I know I’ve been MIA for a few weeks, but now that school is getting ready to end, and my favorite cooking season is starting, I’m hopefully going to be post more recipes and more of other things. I will say this. I’m thinking about doing a long-term project with food and will announce later what it will be. For now, ON WITH THE SHOW.

Weather here in the North Carolina is like PMS. Hot one minute, cold the next. The good news is that it’s getting ready to get warm and stay that way. As such, I don’t want to heat my house or my body with a hot stove or oven! I want something cool and filling and summer. I want to be able to eat it outside without worrying about washing dishes (my least favorite chore!).

So the other day, I scanned my kitchen pantry and freezer and BAM! I got an idea. Lettuce cups! They are perfect and I can make them quickly in the morning for my lunch on that day! Not only that, but they are good hot or cold. So let’s get started. This is a super easy recipe although it will seem a little involved at first glance.

Sweet Chili Chicken Lettuce Wraps

Marinade & Chicken Part

1 lb or so of chicken
1 cup Frank’s Sweet Chili Sauce
1 tbsp olive oil

Before you do anything, you must prep. Make sure that you have thawed the chicken before you marinate it. You don’t want it to be watery. I put olive oil in the bag with the chicken (NOT chopped) so that it won’t stick to the grill. I would suggest marinating the chicken for about one hour in the refrigerator. I did it for longer because I did it in the morning and then cooked it around 5 P.M.

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After the chicken has set, put a piece of aluminum foil on the grill (easy clean up) and heat it up. Place and cook the chicken as you normally would, but for 1 minute longer. You want the marinade to crisp just a little bit because it will cause the sweet chili sauce to caramelize which makes it taste oh so yummy.

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The rest of it

1 package of sun-dried tomato quinoa
1/2 cup cheddar cheese
1 head of iceberg lettuce
2 Roma tomatoes

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If you noticed, I have sun-dried tomato quinoa up above. You can use ANY type of quinoa you like. I just happened to have the Harris Teeter brand of quinoa that I needed to use before the expiration date. I will say this though. Use a flavored quinoa. Particularly one that compliments chicken. Prepare it how you normally would (see link here for how the pros do it). I usually do mine in the rice cooker, but this required a little more “hands” on and I didn’t want the quinoa dry.

Once you have all your ingredients prepared and such, you just have to pretty much put it together. After the chicken has cooled, shredded or cube it, whichever you prefer. It makes it easy to deal with. Get 1 large leaf of lettuce. I tore mine in half gently so they were so big. I then layered it with sliced tomato on the bottom, a sprinkle of cheese, chicken and a heaping spoonful of quinoa. I made about 3 wraps for dinner and had 3 for lunch. I managed to have enough left over for at least 2 more meals, which was nice.

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Good Luck and Happy Eating. By the way, comment and let me know what you think of this and if you tweaked it at all. I would love to see what other variations of this wrap recipe you come up with!

The Final Product
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