It's a crazy week here at our house. My sisters are visiting for the first time ever up here along with their spouses and kids. So many people! Thankfully we've been able to split people between my parents house and mine, but it's still a lot of extra people. I'm more of a this space is my space I'm not sharing kind gal so I'm having a week long lesson in humble patience. If nothing else I know we are making great memories for our kids because what kid isn't going to remember and talk forever about that time all the cousins came and we went to the beach and did all sorts of things.
In planning meals I was shocked to find my youngest sister had never had quinoa. What?! We love quinoa here at our house especially in cold meals and salads so I can't wait to share with her. We will be making these wraps for lunch to take on one of our day trips so it will be the perfect time to give it a try.
Asian Chicken Quinoa Lettuce Wraps
2 tbls. olive oil
3 tbls. soy sauce
2 cloves garlic, minced
1 tsp. grated fresh ginger
1/2 tbls. sesame oil
2 large boneless, skinless chicken breasts
3/4 cup Sesame Ginger Dressing, store-bought orhomemade
2 tbls. creamy peanut butter
2 heads butter lettuce
Veggies of choice. Carrots, snow peas, mushrooms, green onions, bean sprouts are some of our faves. This is a good opportunity to use up those little bits of things left in the fridge.
2 1/2 cups quinoa cooked according to package directions, cooled to room temperature
For the chicken:
In a small bowl, stir together the marinade ingredients. Place the in a medium bowl and pour the marinade over. Make sure to coat the chicken evenly. Refrigerate for 20 minutes. (Now would be a good time to cut up the veggies)
Heat a large skillet over medium heat, and the chicken along with some of the marinade. Saute until fully cooked and caramelized on both sides. If the outside seems to be cooking faster than the inside, cover with a lid when cooking the second side.
Remove cooked chicken from skillet and let rest for 5 minutes. Slice into thin strips.
For the dipping sauce:
In a small bowl, whisk together the dressing and peanut butter.
For the wraps:
To assemble the wraps, start with a lettuce leaf and add a heaping tablespoon of cooked quinoa, 1-2 strips of chicken and veggies. Drizzle with sauce and serve alongside extra sauce for dipping.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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