K.C. Pomering with G-Free Foodie visited Great Day to make Gluten-Free Chicken Lettuce Wraps with Pomegranates & Peanut Sauce.
4 (6-ounce) boneless, skinless chicken breasts (or use Gluten Free Rotisserie Chicken & skip this step)
2 lemons, sliced
¼ cup fresh ginger, roughly chopped with skin
2 teaspoons salt
1 teaspoon freshly ground pepper
3 medium carrots, peeled and sliced into 1/8 inch strips
1 cucumber, sliced into strips
3 green onions,sliced into 1/8 inch strips
1/2 cup pomegranate arils
4 tablespoons basil, cut into thin strips
1 head butter lettuce, leaves removed
1 garlic clove, finely chopped
3 tablespoons gluten free soy sauce
3 tablespoons honey
2 tablespoons smooth peanut butter
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon Thai chili paste
For the Wraps:
Place chicken breasts in a large sauce pan and just cover with water. Add lemons, ginger, salt and pepper and cover. Cook over medium low heat for 15-20 minutes or until the chicken is fully cooked. Remove the chicken from the pan and let cool. Slice or shred the chicken into 1/8 inch strips.
For the Sauce:
Combine all of the ingredients in a microwave safe bowl and microwave for 20-30 seconds. Mix well and let the sauce cool.
To assemble the wraps, take one lettuce leaf and add a small portion vegetable strips, the chicken, pomegranate arils and a teaspoon of the chopped basil. Start at one end and roll the lettuce leaf around all of the ingredients, burrito style. Repeat with the remaining ingredients.
Serve the wraps with the dipping sauce and enjoy!