Macro Friendly Thai Chicken Lettuce Wraps
Craving something fresh and delicious? Look no further than Macro Friendly Thai Chicken Lettuce Wraps. Packed with tender chicken, crisp veggies, and a zesty peanut sauce, this easy weeknight dinner is sure to satisfy your hunger and impress your guests. Perfect for a light meal or a fun appetizer!
Equipment
- Skillet
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 2 oz Angel hair pasta
- 1/4 pound Boneless skinless chicken breast
- 1/2 teaspoon Garlic powder
- to taste Salt & pepper
- 1/2 cup Red bell pepper Diced
- 1/2 cup Carrot Grated
- 2 tablespoons Soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 cup Sweet chili sauce
- 4 Green onions Chopped
- 2 tablespoons Powdered peanut butter
- 1-2 tablespoons Water
- 1/4 cup Cilantro Chopped
- Lime wedges
- 2 tablespoons Chopped peanuts or almonds
- 8 Butter lettuce leaves
Instructions
- Cook angel hair pasta according to package directions and set aside.
- While pasta is cooking, place a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Add in chicken pieces, garlic powder, salt, and pepper and brown, stirring constantly.
- Add in red bell pepper and grated carrot and cook for 1 to 2 minutes. I don't like my veggies too soft, so I don't cook them too long. If you'd like them softer, cook them longer.
- Add in soy sauce, Worcestershire sauce, sweet chili sauce, and green onions. Cook for another 1 to 2 minutes more and remove from the heat.
- For the peanut butter sauce, measure out powdered peanut butter into a small bowl. Add enough water to turn it into a drizzling consistency, about 1 to 2 tablespoons.
- To serve, divide pasta evenly between butter lettuce leaves. Top with chicken mixture and garnish with cilantro and chopped nuts. Serve with lime wedges.
Notes
- Tip 1: The more accurate macros for this recipe for 1 serving (1/4th): 289 calories, 3.9g F/32.6g C/40.4g P.