Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts: Grilled or sautéed for a juicy, protein-packed filling.
- 2 Tbsp olive oil: Adds richness and aids in cooking the chicken to perfection.
- 3 Tbsp soy sauce: Provides a salty, umami flavor that complements the other ingredients.
- 2 garlic cloves, pressed: Infuses the marinade with a pungent aroma and deep flavor.
- 1 tsp fresh ginger, grated (or 1/4 tsp dried ginger powder): Adds warmth and a slight spiciness to the dish.
- 1/2 Tbsp sesame oil: A nutty finish that elevates the marinade.
For the Wraps
- 2 heads of Boston, Bibb, or Butter Lettuce: Soft yet sturdy leaves that serve as the perfect vessel for the filling.
- 2 1/2 cups cooked quinoa: A hearty grain that keeps you full longer while adding a nutty taste.
- 1 medium or 3 small cucumbers, thinly sliced: Offers a refreshing crunch and mild flavor.
- 1 large or 2 medium carrots, sliced into matchsticks: Adds natural sweetness and vibrant color.
- 1/4 bunch of fresh cilantro: Brightens up the dish with its distinct, citrusy flavor.
For the Peanut Dipping Sauce
- 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing: The base of the sauce, packed with zesty, gingery goodness.
- 2 Tbsp creamy peanut butter: Adds richness and a nutty flavor to the sauce.
- 1/3 cup chopped peanuts (optional): A crunchy topping that enhances the sauce’s texture.
Instructions
Preparing the Teriyaki Chicken
- Make the marinade: In a small bowl, whisk together olive oil, soy sauce, pressed garlic, grated ginger, and sesame oil.
- Marinate the chicken: Place the chicken breasts in a medium bowl, pour the marinade over, and toss to coat evenly. Cover and refrigerate for 20 minutes. This allows the flavors to penetrate the meat while you prepare the vegetables.
- Cook the chicken: Heat a large skillet over medium heat. Add the chicken along with some of the marinade. Sauté until caramelized and browned on both sides, ensuring the chicken is cooked through (internal temperature of 165°F). If the chicken breasts are particularly thick, cover the skillet with a lid to speed up the cooking process.
- Rest and slice: Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. This helps retain the juices. Slice the chicken into thin strips on the diagonal.
Cooking the Quinoa
- Rinse the quinoa: Place the quinoa in a fine-mesh colander and rinse under cold water until the water runs clear. This removes its natural bitterness.
- Cook the quinoa: Combine 3/4 cup of dry quinoa with 1 1/2 cups of filtered water in a pot or rice cooker. Cook until tender and fluffy. In a rice cooker, use the white rice setting; it should take about 20 minutes.
- Cool the quinoa: Transfer the cooked quinoa to a bowl and let it cool to room temperature before assembling the wraps.
Making the Peanut Sauce
- Combine ingredients: In a bowl, whisk together the sesame ginger dressing and peanut butter until smooth and creamy. If the peanut butter is cold, microwave it for 30 seconds beforehand to soften.
- Optional topping: Stir in chopped peanuts or sprinkle them on top for added texture.
Assembling the Wraps
- Prepare the platter: Arrange the lettuce leaves, sliced cucumbers, carrots, and cilantro sprigs on a large serving platter.
- Add the fillings: Place bowls of sliced chicken, cooked quinoa, and peanut sauce alongside the vegetables.
- Build the wraps: To assemble, take a lettuce leaf, add a heaping tablespoon of quinoa, a strip or two of chicken, a few cucumber and carrot slices, and a sprig of cilantro. Drizzle generously with peanut sauce.
Notes
- Choose the right lettuce: Opt for varieties with sturdy, cup-like leaves, such as Boston, Bibb, or Butter Lettuce. These hold the fillings well without tearing.
- Prep in advance: Cook the quinoa and chicken ahead of time, and store them in separate containers. This makes assembly quick and stress-free.
- Adjust the sauce: If you prefer a thicker peanut sauce, add more peanut butter. For a thinner consistency, mix in a splash of water or more dressing.
- Make it kid-friendly: For picky eaters, serve the wraps with ranch dressing instead of peanut sauce.
- Go gluten-free: Substitute the soy sauce with tamari and use a gluten-free sesame ginger dressing.
- Prep Time: 50 minutes
- Cook Time: 10 minutes