Friday, September 7, 2007

Teriyaki Chicken Lettuce Wraps

These are SO good. Pretty easy to make too. When I make them, I usually just put in whatever amount I want of the ingredient- such as more of the vegies or more teriyaki marinade. Tweak it to your taste.

Prep time - 30 minutes
Grilling time - 12 minutes
4 servings and 12 wraps

4 - 4 oz. boneless skinless chicken breast halves
2/3 cup teriyaki marinade, reserve 1 tablespoon
1/2 cup uncooked instant long grain rice (I use cooked rice)
1/2 cup boiling water
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
2 green onions, sliced
2 T. chopped, dry roasted peanuts
2 T. chopped fresh cilantro
1 T. mayonnaise

Place chicken and teriyaki marinade, except 1 T, in large resealable plastic food bag. Tightly seal bag; place in 9x13 inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.

Heat gas grill on medium-high or charcoal grill until the coals are ash white. Remove chicken from marinade; discard marinade. Place chicken onto grill. Close lid; grill, turning once, until chicken is no longer pink and juices run clear when pierced with fork (12 - 16 minutes). Coarsely chop grilled chicken. (I cook the chicken in a frying pan but grilled tastes better)

Meanwhile, place rice into medium bowl. Add boiling water; stir. Cover tightly with plastic food wrap; let stand 5 minutes or until water is absorbed

Combine rice, remaining 1 T. teriyaki marinade, chopped chicken and all remaining ingredients except lettuce in medium bowl; mix well.

To serve, spoon about 1/3 cup chicken mixture onto each lettuce leaf; fold or roll up lettuce leaf and enjoy. I add a little teriyaki sauce to the wrap.

For a Tasty Tip, Stuff hollowed out tomatoes with the chicken mixture for a tasty lunch salad.

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