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Chicken, Asparagus and Mango Lettuce Wraps

Crackers

  • 1 cup Crunchmaster 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 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.

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