With this lettuce wrap, I get all the satisfaction without all the carbs. The pickled carrots really make it feel special. Use them on other sandwiches and wraps for an extra pop of flavor, crunch and color.
Ingreadient
- 3 tablespoons soy sauce
- 4 garlic cloves, crushed
- 1 tablespoon packed brown sugar
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon salt, divided
- 2 pounds boneless skinless chicken thighs
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 2 medium carrots, shredded
- 12 Bibb lettuce leaves
- 1/4 cup thinly sliced green onions
- 2 tablespoons fresh cilantro leaves
- Sweetened shredded coconut, optional
Direction
- In a bowl or shallow dish, combine the first 4 ingredients and ½ teaspoon salt. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight.
- In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl; pour vinegar mixture over top. Refrigerate 8 hours or overnight.
- Drain chicken, discarding marinade. On a lightly oiled rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips.
- Divide chicken among lettuce leaves; top with pickled carrots, green onions and cilantro. Sprinkle with coconut if desired.
