I found the idea for filling lettuce wraps with quinoa on pinterest and thought it was a brilliant idea! My husband is supposed to go grain free for three months and I've been trying to put together recipes and meal plans that include three criteria: processed free, grain free, and delicious! These lettuce wraps absolutely qualify. These are also very kid friendly which is a bonus.
3 large chicken breasts
3 Tbsp. extra virgin olive oil
1 Tbsp. toasted sesame oil or regular sesame oil
4 Tbsp. liquid aminos or low sodium soy sauce
3 cloves of garlic, minced
1 tsp. freshly grated ginger or 1/4 tsp. ground ginger
2 heads of lettuce - Boston, bib or butter
3 cups cooked quinoa (here's how I make it in the rice cooker)
shredded carrots
shredded or sliced cucumber - I like English cucumber because they have less seeds
chopped cilantro
peanut sauce
Combine the olive oil, sesame oil, liquid aminos, garlic, and ginger in a gallon size zip top bag. Add the chicken breast and seal it up. Squish around the marinade ingredients so that the chicken is completely coated and let it sit in the refrigerator for about 20 to 30 minutes or longer. While you wait, cut the veggies, put them on a platter, and make the peanut sauce (here's my easy two ingredient recipe). Cook the chicken breasts in a couple tablespoons of coconut oil. Then move to a cutting board and let them rest for a couple minutes before cutting them. You can cut them in strips or cubes - doesn't matter. I consider this an assemble yourself dinner, but for the kids, they liked everything separate with no sauce. Whatever suits your fancy!
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