Chicken Quinoa Lettuce Wraps with Dressing

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, grilled or sautéed and thinly sliced
• 2 Tbsp olive oil
• 3 Tbsp soy sauce
• 2 garlic cloves, pressed
• 1 tsp fresh ginger, grated, or ¼ tsp dried ginger powder
• ½ Tbsp sesame oil

For the Wraps:

• 2 heads of Boston, Bib or Butter Lettuce
• 2½ cups cooked Quinoa
• 1 medium or 3 small cucumbers, thinly sliced
• 1 large or 2 medium Carrots, sliced into matchsticks
• ¼ bunch of fresh Cilantro
• 
  

Dressing:

• ¾ cup Newman’s Own Low Fat Sesame Ginger dressing 

• Instructions

  How to Prepare the Teriyaki Chicken:

  1. In a small bowl, stir together all the ingredients of your marinade: 2 Tbsp olive oil, 3 Tbsp soy sauce, 2 pressed garlic cloves, 1 tsp fresh ginger, grated ( or ¼ tsp dried ginger powder) and
  2. /2 Tbsp sesame oil
  3. Place chicken breast in a medium bowl, add marinade and stir to coat the chicken evenly. Refrigerate for 20 minutes (prep your veggies in the mean time).
  4. Once chicken is marinated, heat a large skillet over medium heat, add the chicken along with some of the oil in the marinade and sauté until caramelized and browned on both sides and fully cooked. If chicken breasts are very large, you might cover with the lid when sautéing the second side for the chicken to cook through.
  5. Remove from heat and let chicken breasts rest on a cutting board 5 minutes before cutting into it, then slice into thin strips on the diagonal.

  *How to Cooked Quinoa:

  1. Rinse quinoa in a fine colander until water runs clear to get rid of any natural bitterness. Quinoa is cooked similar to rice. The ratio is ¾ cup dry quinoa to 1½ cups filtered water. I cooked mine in the rice maker on the white rice setting without adding any salt or butter and it was done after about 20 minutes. Transfer quinoa to a bowl to cool. You want it to be room temp or cooler before using in lettuce wraps.