Quinoa Lettuce Wraps with Spicy Peanut Sauce
Is it too much to ask for a meal that is fresh, delicious, bursting with flavor, and good for you too?
These delicious lettuce wraps are great for lunch or dinner, can be served hot or cold, and can all be made up ahead of time. On the days that I want a healthy, filling meal for the family, I reach for this Quinoa lettuce wrap recipe and after you see how easy they are to make, you will too.
These lettuce wraps include chicken, shredded carrots, diced cucumbers, and avocado, but the stars of the show in this dish, are the spicy peanut sauce and the quinoa. If you aren’t familiar with quinoa, you are about to be introduced.
Quinoa is very easy to make and can be adapted to virtually any flavor pallet. The sky really is the limit. It is loaded with protein, fiber, and minerals making it known as a “superfood”. A “superfood” is any food that is nutrient rich and known to be especially good for you. Quinoa is gluten free, high in protein, and one of the few foods that contains all 9 amino acids.
It is available in three color varieties; red, black, and white. White quinoa is the most common type found in stores. Red quinoa holds its shape a little better as it cooks and makes it a great addition to cold salads. A little sweeter in taste, black quinoa will retain its vibrant color when cooked. As quinoa has risen in popularity over the last few years, it can be found in virtually every grocery store, typically located where the grains are found. (When you are done reading this recipe, head here to find another quinoa recipe)
Our second star in this dish is most definitely the dipping sauce. This sauce is amazing over shrimp, veggies, and chicken. (In fact, it is the secret sauce to my peanut chicken, but don’t tell Kevin. It is our secret.) In a small saucepan, heat together chicken broth, peanut butter, soy sauce, sesame oil, and Sriracha. Bring them all to a boil and then let it simmer for 5 minutes. After your sauce has been simmering for 5 minutes, remove it from the heat and let it cool. Once cooled, add a few chopped peanuts to put it over the top. I love the fact that I can make this sauce up way in advance and that it is so incredibly versatile. Have sauce leftover? No worries, use it on some sautéed shrimp or chicken for a great round 2 meal. It makes these lettuce wraps so easy and delicious.
If you are looking for an easy week night meal, a healthy lunch alternative, or an appetizer for your next gathering; these lettuce wraps are a great choice. Give ’em a try! You’ll
like love them.
- 2 Heads Boston Bib or Butter Lettuce (Iceberg Lettuce could also be substituted)
- 2 1/2 Cups cooked quinoa (See notes for cooking instructions)
- 2 1/2 Cups cooked, shredded chicken (Use a rotisserie chicken for a shortcut)
- 1 Medium cucumber, thinly sliced
- 1 Cup shredded carrot
- 2 Avocados, diced
- 2 Tbsp. cilantro, chopped
- 2 Tbsp. peanuts, chopped
- For the Sauce:
- 2 Cups chicken broth
- 6 Tbsp. creamy peanut butter
- 4 Tbsp. Soy Sauce
- 2 tsp. sesame oil
- 2 tsp. Sriracha (Omit this ingredient for a mild sauce)
- 2 Tbsp. cilantro, chopped
- To Make Spicy Peanut Sauce: In a small saucepan, whisk together the broth, peanut butter, soy, sesame oil, and Sriracha. Set the pan on medium/high heat, bring to a simmer. Let simmer for 5 minutes. Remove from heat and stir in the cilantro. Set sauce aside to cool.
- To Make Quinoa: Pour quinoa into a fine mesh sieve and rinse with cold water. In a stockpot bring water and quinoa to a boil. Reduce heat to low and simmer for 15 minutes or until all the water is absorbed. Fluff quinoa with a fork.
- To Assemble Wraps: Start with a lettuce leaf, add cooked quinoa, chicken, carrot shreds, cucumber, and avocado. Drizzle peanut sauce over the top and roll up the filled lettuce leaf to eat.