I’ve recently taken the initiative to actually go pretty full force in attempting to lose weight and get back to my pre-baby bod..I have started the Couch to 5K..and let me just say..I knew I was out of shape, but woah. I had no idea it was that bad haha This running thing is kicking.my.ass. I have never really ever been a big runner, so this is all new to me…(so is giving up sweets!)
I have so much incentive to get back into shape and I must say I feel so much better. I have more energy, more motivation, I’m happier..the only thing I’m bummed about is that I didn’t do this sooner. But better now than never! I want to be able to keep up with my son and never feel ‘slothy’ again…Im to young, and it has just been to long since Ive worked out. This is a good thing 🙂
With all that being said, do.not.worry. This blog, my food, it won’t change very much at all…there might be a few less sweets, and the dishes I do make may have a little healthier twist on them, but it will definitely not be all about diet food! I still love to eat just as much as always…and I don’t really believe in diets, just healthier eating! 🙂
So let me tell you about these FABTASTIC Thai Chicken Lettuce Wraps and the amazing Pineapple Jicama Slaw that goes with them..because they truly are one of the yummiest (and messiest :P) things I have eaten! Between the sweet and salty peanut sauce, the tangy slaw, all atop marinated chicken strips and a lettuce wrap..holy.cow! We will be eating these over and over and over again..and so should YOU!
Ingredients
- 1 cup chopped pineapple
- 1 cup chopped jicama
- 1 lime, zested and juiced
- 1 Tablespoon rice vinegar
- 2 Tablespoon freshly chopped cilantro
- 1-2 grinds of salt and pepper
- 1 teaspoon agave nectar
- 2 tablespoon soy sauce
- 2 teaspoon ground ginger
- 1 lime, zested and juiced
- 1/2 teaspoon crushed red pepper
- 1 Tablespoon Minced Garlic
- 2 large chicken breasts, rinsed and cut into strips
- 3 Tablespoons Peanut Butter
- 1 1/2 teaspoon sesame oil
- 1 Tablespoon rice vinegar
- 2 Tablespoons chili sauce
- 1 teaspoon agave nectar
- 1/2 teaspoon ground ginger
- 2 Tablespoons water (for thinning)
- 5 leaves Boston lettuce
Directions
- Mix all the ingredients of the slaw in a bowl and set in the fridge.
- For the chicken marinade, whisk all ingredients except the chicken together.
- Pour into a large Ziploc bag, add the chicken strips. Shake well so all the chicken is coated, then lay it horizontally in the fridge to marinade for at least 30 minutes.
- To make the peanut sauce, whisk all ingredients together, and set aside.
- Heat your grill pan to medium high heat, spray cooking spray.
- Add the chicken with the sauce and cook until the chicken is cooked through, about 7-8 minutes.
- To assemble the wraps: spread as much of the peanut sauce as you desire on a lettuce leaf, top with some chicken followed by the jicama slaw, Devour!
Notes
Adapted From: Cara's Cravings
