Spicy Chicken Lettuce Wraps
Peace, family! It’s been a long weekend of celebratory food, drink, dancing, and all around merriment. Ha! A lazy Sunday afternoon spent recovering called for an easy low-carb lunch. I was able to make these spicy chicken lettuce wraps in less than 30 minutes.
I cooked and diced two large, boneless, skinless chicken breasts on medium-high heat in a large cast-iron skillet. I then added one cup of fresh mushroom, one 16 ounce can of stir fry vegetables, one half ounce pack of chile piquin, and four tablespoons of Kikkoman brand ponzu. I mixed all of this over medium heat until the vegetables cooked down, then spooned small portions into separated leaves of butter lettuce. I topped each lettuce wrap with low-sodium soy sauce and crushed red pepper flakes.
Warning: these came out extremely spicy! If you have an aversion to spicier flavors, you should not include the chile piquin and red pepper flakes. My husband LOVES spice and heat so these were perfect for him
This recipe allows you to save a few bucks by skipping out on P.F. Chang’s popular lettuce wraps. You may even have enough to take to lunch with you on Monday, if you don’t eat them all in the meantime.