Grilled Chicken Wraps with Quick Pickled Veg
 
Prep time
Cook time
Total time
 
The mint isn't just for garnish! Toss it in the lettuce wrap with chicken, cucumbers, and peanut sauce... it's divine! If you have basil or thai basil, that would be a great addition as well.
Author:
Serves: 2
Ingredients
Pickled Veg
  • 2 large carrots, peeled and sliced into sticks
  • 1 small jicama, peeled and sliced into sticks
  • ½ cup white vinegar
  • 1 tablespoon pickling spice (or combo of whole spices such as allspice, mustard seed, coriander, and bay leaf)
"Peanut" Sauce
  • 2 teaspoons coconut oil
  • ½ medium red onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated or minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons coconut aminos (or tamari)
  • ½ cup almond butter
  • 1 lime juiced
Wraps
  • 1 head butter lettuce, torn into individual leaves
  • 1 pound boneless, skinless chicken thighs
  • 1 seedless cucumber
  • ¼ teaspoon salt
  • fresh mint
Instructions
Pickled Veg
  1. Place the carrot and jicama slices, pickling spices, and vinegar into a ziplock bag. Refrigerate for at least 1 hour, up to 8 hours.
  2. To serve, pull out the veggies from the vinegar. Brush off as many of the spices by hand as possible. Quickly run the veggie sticks under cold water to get off any remaining whole spices. Lightly pat dry and serve.
"Peanut" Sauce
  1. Heat a medium saucepan over medium heat. Add coconut oil, red onion, garlic, and ginger. Sauté until onions are translucent, about 5 minutes.
  2. Add apple cider vinegar, honey, coconut aminos, cook for 1 minute.
  3. Add almond butter and lime juice. Stir to combine.
  4. Depending on the consistency of your almond butter, you may need to thin out the sauce. Do so by adding water or broth little bits at a time.
Wraps
  1. Using a mandolin, slicer, or regular old knife, slice the cucumber as thin as you can. Place it in a bowl and sprinkle with the salt. Toss thoroughly to combine so the salt spreads evenly to all slices. Set aside for 20 minutes.
  2. Meanwhile, season chicken with salt and pepper. Drizzle with olive oil.
  3. Grill the chicken thighs until cooked through, about 4-5 minutes per side.
  4. Let chicken cool about 5 minutes, then slice.
  5. Line a bowl with a clean kitchen towel and place the salted cucumbers inside. Squeeze the liquid out of the cucumbers. (Don't be shy, the cucumbers will retain their shape.) The more water your squeeze out, the crunchier they will be.
  6. Serve chicken, lettuce, mint, and peanut sauce together. Enjoy the pickled veggies as a side.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/grilled-chicken-wraps-with-quick-pickled-veg/