Paleo’s Choice: Chicken Lettuce Wraps

By August 2, 2011Uncategorized

2 tablespoons rice vinegar

1 tablespoon sugar

Coarse salt & ground pepper

1 carrot, cut into matchsticks

1/2 green mango, peeled and cut into matchsticks

1 tablespoon vegetable oil, plus more for grill grates

2 tablespoons lime juice

1 tablespoon minced peeled fresh ginger

3 thin chicken cutlets (about 3 ounces each)

Lettuce leaves

1/4 cup fresh cilantro leaves

In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day. Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool. Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.



Author Terra

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