These Asian Lettuce Wraps have it all, except MSG!! The perfect way to enjoy a favorite dish without the chemical overload. These wraps are easy to make & can be stored for a few days for lunch or leftovers!
INGREDIENTS:
Cauliflower Lettuce Wraps
- organic chicken breast (I like the Applegate pre-cut)
- ¼ cup chopped red onion
- 1 bottle of 365 Organic Teriyaki Sauce
- 1 small bowl of broccoli
- 1 small bowl of edamame
- 1 garlic clove
- 1 bag of tri-colored shredded carrots
- 1 bowl of pineapple
- 1 small bowl of tri-colored peppers cut up or frozen organic pre-cut peppers
- 1 cauliflower or 1 bag of frozen 365 cauliflower rice
- pink salt
- pepper
- plant-based butter
DIRECTIONS:
(If you are using frozen cauliflower rice skip to next paragraph!) If you are using a whole cauliflower instead of the frozen you will need to pound out the rice first. The easiest way it to dismantle the leaves and the head of the cauliflower and add the remaining flourets to a food processor. You may have to repeat this process a few times to get all of the florets compacted.
Add the cauliflower rice to a large pan on the stove with plant-based butter, sauté for 5-7 minutes. In a second pan add lemon juice & garlic, pink salt/pepper and cook cut up chicken breast (I use the pre-cut organic Applegate chicken). Once chicken is cooking for around 5 minutes add teriyaki sauce, and small pineapple cubes. Cook for another 5 minutes. In pan with rice add in broccoli, unshelled edamame, chopped red onion, and peppers. Let veggies get soft & then combine chicken mixture with veggie/rice mixture and add more teriyaki sauce.
Wash and separate romaine lettuce leaves to use as shell. Add the stir-fry mixture to the individual lettuce wraps and top with the raw tri-colored carrots for a crispy finish! Enjoy!
