Thursday, May 22, 2014

Sesame Chicken Lettuce Wraps

Asian-inspired chicken lettuce wraps are popular at restaurants, but you can make a delicious version at home. This crockpot recipe, adapted from, is so simple to make and it's healthy too.

What You'll Need:
1.5-2 lbs boneless, skinless chicken breast tenders
Fresh ground black pepper
1/4 cup honey
1/4 cup tomato paste
3 Tbsp rice wine vinegar
3 cloves garlic, minced
1 Tbsp water
1 tsp sesame oil
1 tsp onion powder
2 tsp Sriracha hot chili sauce
1 Tbsp cornstarch
1/4 cup water
Sesame seeds for garnish
3 cups cooked quinoa
1 head iceberg lettuce

  1. Place the chicken in the crockpot and season with black pepper. 
  2. In a small bowl, mix the honey, tomato paste, rice wine vinegar, garlic, 1 Tbsp water, sesame oil, onion powder, and hot chili sauce. 
  3. Pour the sauce mix over the chicken and cook on LOW for about 4 hours. While the chicken's cooking, make your quinoa if you haven't already. 
  4. Remove the cooked chicken from the sauce and shred it with a fork (it will fall apart). 
  5. Dissolve the cornstarch in 1/4 cup of water. Pour the cornstarch mix into the crockpot sauce. Cook on HIGH for about 20 minutes to allow the sauce to thicken. 
  6. After 20 minutes, add the chicken back to the sauce and mix well. Keep the crockpot on a WARM setting until you're ready to serve. 
  7. Clean the iceberg lettuce and trim off the end. This will allow you to peel pieces away, creating lettuce wraps. 
  8. Add some quinoa, chicken, and a sprinkle of sesame seeds to a lettuce wrap and you're ready to eat!

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