Chicken, (Coconut) Rice and Veggie Lettuce Wraps

Most kids like anything that involves using your hands, and lettuce wraps are no different. While I wouldn’t necessarily expect them to eat the wrap as prepared for adults (though they might!), the ingredients that go into lettuce wraps are perfect for many kiddos. An Asian-marinated chicken, pork or beef… even shrimp; rice (can be made coconut rice with the simple addition of coconut milk); and fresh vegetables of their choice (shredded carrots, cucumber, bell peppers are often good choices). And for the adults, a quick pickled radish is a nice tangy addition as is a small squirt of Sriracha, or other spicy sauce of your choice.

Serves: 4

Directions

1. Prepare rice: Combine rice and water (broth, and/or coconut milk) in a saucepan. Add a touch of salt, then bring to a boil. Cover and reduce heat to low. Cook for 20-25 minutes or until liquid is absorbed. Cool.

2. Whisk together sauce ingredients: peanut butter through pepper, until mixture is smooth. Set 6 Tbsp aside in a small bowl for dipping sauce.

3. Trim chicken breasts, cut into thin cutlets then into thin strips. Toss chicken with remaining marinade in a bowl and refrigerate 30 min- 1 hour (This step is optional. If you are pressed for time, just continue with the recipe).

4. Slice radishes thinly. (A mandolin works well.) Combine ¼ cup water, ¼ cup rice vinegar and 1 Tbsp sugar in a bowl. Toss radishes in rice vinegar mixture and reserve.

5. Cut cucumber in half along its length and then slice thinly. Grate carrot. Chop green onions. Rinse lettuce as necessary and dry. Place all vegetables on a large platter in neat piles.

6. Heat coconut or canola oil in a large skillet over medium high heat. Remove chicken from marinade and place in skillet. Discard marinade.

7. Stir fry 4-6 minutes until browned and cooked through. Sprinkle chicken with sesame seeds.

8. Place chicken on another platter along with the rice. Serve vegetable and chicken/rice platter to the table and remaining peanut sauce. Serve extra Sriracha if desired. Enjoy!

Ingredients

Rice

• 1/2 cup white rice

• 1 c water or chicken broth Note: (Coconut rice can be made by substituting half of the water or broth with light coconut milk. And brown rice can be substituted for white if you have more time to prepare – follow instructions below but cook for 45-50 minutes or until liquid is absorbed.)

Peanut Sauce

• 4 Tbsp peanut butter

• 6 Tbsp water

• 1 ½ Tbsp rice vinegar

• 1/2 tsp. Sriracha (or less, to taste)

• 3Tbsp brown sugar

• 1 Tbsp toasted sesame oil

• 1 large clove garlic, grated

• generous grind of black pepper

Wraps

Note: Can substitute thinly sliced pork tenderloin (or pork loin chops), shelled and deveined shrimp, or thinly sliced steak as desired

• 1 1/2 lb. chicken breast, boneless, skinless (cut into very thin pieces)

• 1 tsp coconut oil or canola oil

• 1 Tbsp toasted white sesame seeds

• 1 cucumber (any variety)

• 1 large carrot, grated

• Any other vegetable your kids/you like (sliced bell pepper, green beans, etc.)

• 5 radishes

• ¼ cup water

• ¼ cup rice vinegar

• 1 Tbsp sugar

• 4 green onions, finely chopped

• 1 head butter, romaine or iceberg lettuce (separated into leaves and cleaned well)