Chicken, Asparagus and Mango Lettuce Wraps
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Ingredients
- Crackers
- 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
- Produce
- 1 head red leaf lettuce
- 4 fresh chives
- 1/4 cup bean sprouts
- 1 pint cherry tomatoes, halved
- 1 tbsp. fresh grapefruit zest
- 1 ripe avocado, peeled, pitted and sliced
- 1/2 medium red onion, sliced
- 6 asparagus, trimmed and cut into ½ inch pieces
- 1 small ripe mango, peeled and thinly sliced
- 2 tbsp. freshly squeezed grapefruit juice
- Nuts & Seeds
- 2 tbsp. sunflower seeds
- Meat
- 4 oz. chicken cutlets, cooked and shredded
- Baking & Spices
- 1/4 tsp. sea salt
- 1/6 tsp. freshly ground white pepper
- Condiments
- 1/2 cup peanut butter
- 1 tbsp gluten-free low-sodium soy sauce
- Liquids
- 1/2 cup warm water
Directions
Steam asparagus over medium heat for 5-6 minutes or until cooked and bright green. Remove from heat; set aside to cool.
Arrange lettuce leaves on a large serving dish. Top with chives, bean sprouts, cherry tomatoes, grapefruit zest, avocado, red onion, sunflower seeds, asparagus, Crunchmaster® Original Multi-Seed Crackers, chicken, mango, sea salt and pepper.
In a small bowl, combine peanut butter, warm water, soy sauce and grapefruit juice; mix well to combine.
Serve lettuce wraps with peanut butter dipping sauce.